Corn And Chicken Chowder

1. 1

   In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

2. 2

   Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.

3. 3

   Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.

4. 4

   Sprinkle in the flour and cook, stirring constantly, for about 1 minute.

5. 5

   Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.

6. 6

   Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.

* Per serving · 4 servings · Values may vary.