CHICKEN AND BACON CORN CHOWDER ENJOY DAN:

    CHICKEN AND BACON CORN CHOWDER FOR THE TREE FARM WORKERS

                                                                                                     by CHEF DAN:

serves 14

POACHING:

Water

6 pound skinless, boneless chicken breast

4 onion, chopped

6 carrots, chopped

4 garlic cloves

4 springs fresh thyme

1 teaspoon black peppercorns

Sea salt

CHOWDER:

1-1/2-quarts chicken broth from poaching.

1 pound bacon

1 tablespoon olive oil

1/2-teaspoon EACH nutmeg and smoked paprika

2 onions, diced

6 Yukon Gold potatoes

1 (16 Oz) bag frozen corn

3 cup heavy cream

Fresh ground black pepper

DIRECTIONS:

1.    In a stock pot poach the chicken, and next 6 ingredients.

2.    Add water to cover, at least 3 quarts.

3.    Bring water to a simmer over medium-heat, skimming occasionally.

4.    Simmer for about 40 minutes.

5.    Drain the chicken mixture reserving the broth.

6.    In a stock pot heat the bacon and olive oil over medium-heat.

7.    Cook until the bacon is frim but not crisp, about 5 minutes.

8.    Add the onions to the bacon and sauté for 5 more minutes.

9.    Add the potatoes, corn, thyme, nutmeg, paprika and cook for about 8 minutes.

10. Add reserved broth, chicken, potatoes, corn and raise heat to medium-high and bring to a boil.

11.  Reduce heat to medium and simmer for 12 minutes or until potatoes are soft

12. Add cream and simmer till heated through.

13. Season with salt and pepper.

ENJOY DAN:                                                                               BON-APPETITE!!