Chicken and White Corn Chowder

1. 1

   In a large pot over medium heat, add the bacon and cook until browned, about 5 minutes.

2. 2

   Add the onions and cook until softened, about 5 minutes.

3. 3

   Add the flour, stirring constantly for 1 minute, until the flour is just slightly golden.

4. 4

   Slowly add the chicken stock, whisking constantly to avoid lumps.

5. 5

   Whisk in the milk and add the corn cobs and thyme to the pot.

6. 6

   Bring to a simmer and cook about 15 minutes, stirring occasionally to infuse the corn flavor into the soup.

7. 7

   Remove the cobs and thyme from the pot.

8. 8

   Stir in the corn kernels and shredded chicken.

9. 9

   Bring back to a simmer, remove from the heat, ladle into bowls and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.