This chicken chowder was exactly what I was in the mood for! It was hearty and smoky and just a bit spicy. Its best to make it and then eat it the next day. Soups and sauces are always better the next day!
1lb of Chicken Thighs
2 slices of Bacon diced
1/2 cup Diced Green or Red bell pepper
1 Russet Potato cut into 1/2 inch cubes
1/4 cup diced White or Sweet Onion
1/2 cup Frozen or fresh corn (I love Trader Joes’s roasted frozen corn)
1 TBS Olive oil or butter for sautéing
1 tsp Thyme
1 tsp Red chili flakes
Salt and Pepper
2-3 Cloves Garlic
2 Bay leaves
Salt and pepper the chicken. Heat the skillet and melt some butter or warm some olive oil. Cook the chicken thighs and bacon until cooked through. I usually start with the heat med/high to brown them and then turn it down to medium.
In a separate pot saute the onion and bell pepper and add the Thyme, Red Chili Flakes, Salt and pepper to your taste. Once translucent add the garlic and the bay leaves and stir around for about 1 minute.
Add the Broth to the pot and bring to a boil for just about 20 seconds then bring down to a simmer.
Once your chicken and bacon are cooked you can add that to the pot and continue to simmer for about 20 minutes. Do not let it boil!
Add you frozen corn to the pot and a splash of half and half. Maybe a 1/4 cup if you were measuring.