Chicken and Corn Chowder

Soup is one of the many reasons I love the Fall! This one didn't knock us off our feet, but still tasted good!

3 slices bacon, diced
1 cup chopped onion
2 leeks, white and light green parts only, sliced
1 clove garlic, minced
4 cups chicken stock or broth
2 large russet potatoes (about 1 1/2 pounds), peeled and chopped
2 boned, skinned chicken breast halves (about 1 pound), cut into bite-sized pieces
3 Tbsp chopped parsley
1 tsp dried thyme
1/2 tsp salt
pepper
1 can (15 ounce) creamed corn


In a large Dutch oven over medium heat, cook bacon until crisp, about 5 minutes. With a slotted spoon, remove bacon to a place, leaving 2 tablespoons drippings in pan. Add onion, leeks, and garlic and saute until tender, about 5 minutes. Add stock and potatoes. Bring to a boil. Reduce heat and simmer, covered, 10 minutes.

Add chicken, reserved bacon, parsley, thyme, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until chicken turns white and potatoes are tender, about 10 minutes longer.

Add creamed corn and simmer, uncovered, until flavors are blended, 5 to 10 more minutes.