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Smoked Chicken and Corn Chowder
Ingredients
| * | 4 oz. Vermont smoked bacon, small dice and rendered |
| * | 2 oz. unsalted butter |
| * | 1 tsp. fresh garlic, chopped |
| * | 1 yellow onion, medium dice |
| * | 4 oz. flour |
| * | 1 1/2 cups chicken stock |
| * | 1 tsp. fresh thyme, chopped |
| * | 12 oz. smoked chicken breast, large dice |
| * | 8 oz. fresh corn |
| * | 1 1/2 cups cups half & half |
| * | 2 oz. bourbon |
| * | Salt and freshly ground black pepper to taste |
Instructions
| 1 | Render bacon until crispy. |
| 2 | Add butter and lightly saute garlic and onion until translucent. Add flour to make a roux. |
| 3 | Add chicken stock and thyme. Bring to a simmer, add smoked chicken, corn, half & half and bourbon. Season to taste. |
Source
Chef Daniel Jackson, The Woodstock Inn & Resort, Woodstock, VT