Corn and Chicken Chowder - WTF and WOW Recipe Wednesday

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Corn and Chicken Chowder

Ingredients6 ears of corn, husked and silksremoved or 1-30 oz corn and 1-15 oz cream of corn6 slices bacon, chopped8 scallions3 medium potatoes2 tablespoons all-purpose flour3 cups whole milk2 cups chicken stock2 teaspoons Old Bay seasoning1 teaspoon dried parsley flakes½ teaspoon dried thyme¼ teaspoon cayenne pepper1 small can chopped green chilies2 cups Rotisserie chickenSalt and pepper, to tasteGrated cheddar
PreparationIn a large stock pot, fry the baconpieces until crisp. Remove from the pan, leaving the drippings, and set aside.

Peel and chop the potatoes into bite sizedchunks. Slice the scallions very thin and separate the greens from the whites.

Place the potatoes and white scallion piecesinto the stock pot and cook over medium heat until the scallions have softened,2 or 3 minutes.

Sprinkle in the flour and cook, stirringconstantly, for about 1 minute.

Pour in the milk, chicken stock, Old Bay,thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil overmedium heat, stirring occasionally.

Reduce heat to low and simmer for 12-15minutes or until the potatoes are tender. Add corn (If using fresh corn, cutfrom the cob with a sharp knife. Use the back of your knife to release the pulpfrom the cob.), chicken, and green chiles. Cook over low heat until heatedthrough, about 5 minutes. Garnish with scallion greens, bacon, and cheddarcheese.

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