Chicken, White Bean, Corn & Cheddar Chowder

Yum. I skipped the chicken and added more beans. I also used a little ham with bacon bits. Recipe courtesy of Spilling the Beans.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 3  slices bacon, chopped
• 1  tablespoon butter (or drizzle of canola or olive oil)
• 1  large onion, finely chopped
• 1  celery, chopped
• 2  tablespoons all-purpose flour
• 1  teaspoon ground cumin or 1  teaspoon thyme
• 4  cups  chicken stock
• 2  small  thin-skinned potatoes, diced (peeling optional)
• 2  cups  cooked white beans or 2  cups  a 19 oz can white beans, rinsed and drained
• 12  ounces corn (or kernels scraped from 2 corn cobs)
• 1  cup  chopped  cooked chicken
• 1⁄2 cup half-and-half or 1⁄2 cup  whipping cream
• 1  cup  shredded cheddar cheese
•  salt, to taste
•  pepper, to taste

Directions

1. In a large saucepan set over medium-high heat, cook the bacon until crisp.
2. Transfer it to paper towels to drain and cool, then crumble it and set aside.
3. Saute the onion and celery in the bacon drippings or oil and butter for about 5 minutes, until soft.
4. Add the flour and cumin and cook, stirring, for another minute.
5. Stir in the stock, potatoes, and beans and bring to a simmer.
6. Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
7. Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
8. Add the cheese and stir just until it melts.
9. Season with salt and pepper and serve hot, topped with crumbled bacon.