Cheesy Chicken Corn Chowder

In 'The Everything Soup, Stew, & Chili Cookbook'

• Ready In: 58 mins
• Serves: 6

Ingredients

• 4  slices bacon
• 1  large onion, diced
• 2  garlic cloves, minced
• 6  cups chicken broth
• 2  russet potatoes, peeled and diced
• 3  cups corn kernels
• 1 1⁄2 cups  shredded  cooked chicken
• 2  cups half-and-half
• 1  cup  shredded sharp cheddar cheese
•  cayenne, a pinch (or to taste)
•  salt
•  pepper
• 1⁄4 cup  minced fresh parsley

Directions

1. In a large soup pot, fry bacon over med-high heat until crisp.
2. Remove bacon strips to a paper towel, leaving bacon fat in pot.
3. Add onion and garlic to bacon fat; saute 3 minutes.
4. Add broth, diced potatoes, and corn; bring to a boil; decrease heat to medium.
5. Simmer 20 minutes, stirring often.
6. Return bacon to pot; stir in chicken and half-and-half.
7. Continue to simmer 5 minutes; do not boil.
8. Stir in cheese, cayenne, salt, and pepper to taste.
9. Stir until cheese has melted.
10. Remove from heat and stir in parsley.