Ohio Farmhouse Chowder - From Farms & Foods of Ohio, pg. 127 - part of a feature on Shafer Produce of Findlay OH
Makes 6 servings
3 slices thick-sliced bacon, chopped
2 cloves garlic, chopped
1 small onion, chopped
1/2 red bell pepper, chopped
4 cups chicken stock
2 cups cubed potatoes (1/2 inch cubes)
2 boneless, skinless chicken breast halves, cooked and chopped
2 cups corn kernels, removed from the cob (3-4 ears)
1 Tablespoon chopped fresh thyme
2 cups heavy cream
2 Tablespoons chopped fresh parsley
Salt & freshly ground black pepper
In a large Dutch oven, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside. Drain off all but 2 Tablespoons of the bacon fat. Add the garlic, onion, and red bell pepper, and saute over medium heat until soft, about 10 minutes.
Add the chicken stock and bring to a boil.
Add the cubed potatoes and cook until potatoes are soft and break apart easily with a fork, about 15 minutes.
Reduce heat to medium-low and add the chicken, corn, and thyme. Cook for 15 minutes.
Add the cream and heat through without boiling. Stir in parsley and reserved bacon.
Season to taste with salt and pepper. Let stand, or 'cure' for an hour. Reheat gently, if necessary.