Corn Chowder With Chicken & Bacon

1. 1

   Cook 1lb bacon, very crisp, and set aside.

2. 2

   Place 3 chicken breasts, whole, in the 4 1/2 cups chicken broth and boil until cooked through.

3. 3

   Remove chicken and chop coarsely.

4. 4

   Replace chopped chicken in broth and crumble the bacon into the broth once it has cooled.

5. 5

   Set aside.

6. 6

   Melt butter in a large saucepan over medium heat.

7. 7

   Add the chopped onion and saute until softened.

8. 8

   Add the chiles, garlic, and 2 cups of corn kernels.

9. 9

   Cook, stirring often, about 5 more minutes.

10. 10

    Add to broth mixture.

11. 11

    In a blender or food processor, puree the remaining 4 cups of corn kernels with the tomatoes and remaining 1 1/2 cup chicken broth.

12. 12

    Add to broth mixture.

13. 13

    Simmer the soup, stirring occasionally, about 20 minutes until the flavors are blended.

* Per serving · 4 servings · Values may vary.

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