CHICKEN, CORN AND BACON CHOWDER

Serves 8

8 oz. bacon, chopped

2 lbs. boneless, skinless chicken thighs, cut into 1⁄2" pieces 1 onion, diced 2 celery hearts, diced 11⁄2 tbsp. kosher salt 1 tbsp. pepper 3 russet potatoes, cubed 3 cups frozen corn 1 tbsp. minced garlic 1⁄2 cup unsalted butter

1⁄2 cup flour

4 cups chicken broth 3 cups evaporated milk 2 cups 2% milk 1 tbsp. Cajun spice 2 dried bay leaves

1 ⁄4 cup thinly sliced

scallions, white and light green parts only

1. In a large pot over medium, cook bacon 5 min. Add next 5 ingredients; cook 5 min. Add next 4 ingredients; stir to melt butter. Stir in flour; cook 1 min. Stir in broth, milks, Cajun spice and bay leaves; bring to a simmer.

2. Turn heat to low, cover and simmer

1 hr., stirring frequently. Discard bay leaves and stir in scallions.

3. Ladle chowder into bowls to serve.

PER SERVING: 792 cal, 59g protein, 45g carbs, 5g fiber, 16g sugar, 42g fat

For a smoother texture, puree half the corn before adding.