Chicken, White Bean, Corn & Cheddar Chowder

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
  • Transfer it to paper towels to drain and cool, then crumble and set it aside.
  • If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
  • Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
  • Add the flour and cumin and cook, stirring, for another minute.
  • Stir in the stock, potatoes, and beans and bring to a simmer.
  • Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
  • Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
  • Add the cheese and stir just until it melts.
  • Season with salt and pepper and serve hot, topped with crumbled bacon, if using.
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