Executive Chef Dave Pembleton
Chicken Corn Chowder

Chicken Corn chowder

1/2 chicken skinless cut up
1/2 cup red pepper diced
1/2 cup celery diced
1/2 cup onion diced
8 strips bacon diced
2 quarts chicken stock
2 cups potatoes diced
8 oz. roux white
8 oz. heavy cream
2 cups whole kernel corn
1/4 teaspoon thyme
salt and pepper to taste

Render bacon
Add vegetables sweat until tender
Add broth and add chicken simmer 45 minutes remove chicken and cool
Thicken with a roux
Add potatoes, cook until tender
Temper cream, and add
Chop up chicken meat, and add
Add corn, and thyme
Taste, add s&p if necessary