Southern Chicken, Corn, and Bacon Chowder

Notes: Makes 8 servings. For a smoother texture and deeper corn flavor, puree half of the corn in a food processor before adding to the pot. Store cooled chowder in an airtight container in the fridge up to 4 days; reheat in a small saucepan over low heat for 10–15 minutes, adding milk to thin if too thick.

Ingredients

• 8 oz bacon, chopped
• 2 lb boneless, skinless chicken thighs, cut into ½-inch pieces
• 1 large yellow onion, diced
• 2 celery hearts, diced
• 1½ tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 3 russet potatoes, cubed
• 3 cups frozen corn
• 1 tbsp minced garlic
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 4 cups chicken broth
• 3 cups evaporated milk
• 2 cups 2% milk
• 1 tbsp Cajun spice
• 2 dried bay leaves
• ¼ cup thinly sliced scallions, white and light green parts only

Directions

1. In a Dutch oven or large pot over medium heat, cook the bacon until browned, about 5 minutes.
2. Add the chicken thighs, onion, celery hearts, salt, and pepper and cook, stirring, for 5 minutes.
3. Add the potatoes, corn, garlic, and butter and stir so the butter melts evenly.
4. Stir in the flour so it coats the mixture, and cook for 1 minute to cook the flour through.
5. Stir in the chicken broth, evaporated milk, 2% milk, Cajun spice, and bay leaves; turn the heat to medium-high; and bring to a simmer.
6. Turn the heat to low, cover the pot, and simmer for 1 hour, stirring frequently to keep the soup from scorching on the bottom.
7. Remove and discard the bay leaves and stir in the scallions.
8. Ladle the chowder into bowls to serve.