Colonial Chowder


¼ lb. Butter
3 oz. finely diced bacon
1 lb. chicken breast, boned and skinned, cubed
3/4 c. EACH: diced celery, onion, carrot
1 1/2 c. diced baby red potatoes
1 tsp. EACH: dried basil,
dried oregano, dried thyme
1/2 tsp. EACH: dried parsley, dried sage
3-4 bay leaves
flour (about 1/4 c.)
4 c. chicken stock
1 /2 c. frozen OR fresh corn kernels
1 1/2 c. cream-style corn
1 c. heavy cream
1/2 tsp. salt (omit if using salted stock)
1/8 tsp. white pepper

In a saucepan over medium heat, melt butter.
Add bacon and cook about 3 min. until lightly browned.
Add chicken and cook until chicken is no longer pink.
Add the cledery, onion and carrots and
cook until onion is softened, about 3 min.

Add the potatoes, basil, oregano, thyme, parsley,
sage and bay leaves; mixed well.
Add enough flour to make a roux and
continue to cook and stir for 3 more minutes.
Slowly stir in chicken stock and the corn.
Bring to a boil, then lower the heat and,
stirring frequently, simmer until
vegetables are tender, about 5 min.

Add the heavy cream and continue to simmer
to let thicken, stirring frequently, about 30 min.
Season with salt and pepper.
Remove bay leaves before serving.
Makes 8 servings.