Chicken Corn Chowder

Ingredients

• 4 cups cooked-until-barely-tender peeled and diced (½-inch) potato
• 1 or 2 fresh green chiles, such as jalapeño or Anaheim, cut into think disks
• 2 Tbs. to ½ cup heavy cream
• 3-½ to 4 cups shredded, cooked chicken
• 1-½ cups fresh or thawed frozen corn kernels
• 3 quarts Homemade Chicken Broth or lower salt chicken broth
• 4 cups finely chopped onion
• + 6 more ingredients
• • Kosher salt
  • 2 tsp. chopped fresh thyme
  • 1-½ Tbs. olive oil or canola oil
  • Freshly ground black pepper
  • ½ cup thinly sliced scallion (optional)
  • ½ cup crisped and crumbled bacon (optional)

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, chile, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragrant, ...

View full recipe at Fine Cooking