1. Place diced potatoes in a large pot and cover with cold water. Bring to a boil, turn to simmer and cook until the potatoes are 3/4 cooked. Cool under gently running cold water, drain and refrigerate until ready to use.
2. Grill chicken breasts and cut into 1-inch pieces.
3. When ready to prepare the chowder, heat 6 cups of water in a saucepan or in the microwave and whip in 6 tablespoons chicken base.
4. In a large pot, sauté the diced bacon over medium heat.
5. When the bacon is crisp, add the onion, celery, thyme and paprika. Stir and cook until the onion turns translucent.
6. Reduce the heat to medium-low and add the flour. Combine with a wooden or nylon spoon. This is going to make a roux. Continue stirring for approximately 2 minutes so the roux develops its thickening qualities, but don’t let it burn or stick to the bottom of the pan.
7. Add the chicken broth and stir until the roux is incorporated.
8. Add the potatoes, corn, cooked chicken and combine, without breaking apart the potatoes. Simmer for approximately 20 minutes.
9. Turn off the heat and stir in enough whipping cream to get the chowder to your desired consistency. Adjust the seasoning with salt & pepper as necessary. Enjoy!
“INSIDE LINE” CHICKEN and CORN CHOWDER
1 cup diced bacon
1/2 cup diced onion
1/2 cup diced celery
1 teaspoon dried thyme
1/2 teaspoon paprika
1 cup flour
6 tablespoons Better Than Bouillon® Chicken Base (makes 6 cups broth)
3 cups 1-inch diced potatoes
2 cups drained kernel corn
2 chicken breasts, grilled and cut into 1 inch pieces
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup whipping cream (approximately)
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