Chicken Chowder with Corn

This chicken chowder is hearty enough to serve as a main dish with crusty bread, or serve it as a first course. This is delicious with or without the tomatoes, and leftovers are even tastier the next day.

Ingredients:

• 6 slices bacon, diced
• 1/2 cup diced celery
• 2 cups potatoes, small dice
• 1 cup diced onion
• 1/2 cup diced carrot
• 3 tablespoons flour
• 2 1/2 cups chicken broth
• 1 teaspoon Creole seasoning or seasoned salt
• 1 cup corn kernels
• 1 1/2 cups half-ahd-half
• 1 1/2 to 2 cups diced cooked chicken
• 1 can (14.5 ounces) diced tomatoes
• salt and pepper, to taste

Preparation:

Fry bacon in a large saucepan or Dutch oven; remove to paper towels to drain. Add butter to bacon drippings, if necessary, to make 3 tablespoons. Add celery, potatoes, onion, and carrot. Saute, stirring constantly, until onion and celery are tender. Stir in flour until well incorporated. Add chicken broth and seasoning or seasoned salt, stirring to blend well. Cook, stirring, until thickened. Cover and simmer for 12 minutes. Add the diced chicken and corn; simmer for 7 minutes longer, until vegetables are tender. Add half-and half and tomatoes. Heat through and taste. Add salt and pepper, as needed.
Serves 4 to 6.

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