Southern Chicken & Corn Chowder

Ingredients

• 4 slices thick-cut bacon, chopped
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 large carrot, diced
• 2 garlic cloves, minced
• 2 cups Yukon Gold potatoes, diced (skin on, Tony style)
• 2 cups frozen or fresh corn kernels
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 bay leaf
• 2 tsp Raleigh Select Blend
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp chopped fresh parsley (for garnish)
• Optional: sliced scallions, for topping

Instructions

1. Grab your trusty 5-6 qt Dutch oven or heavy soup pot. Set it over medium heat. Toss in the bacon, cook until crispy (about 6-8 min), then transfer bacon to a plate. Leave the drippings — liquid gold.
2. Add chicken pieces to the pot, season with 1 tsp Raleigh Select Blend and black pepper. Sear until just browned, not cooked through (4-5 min). Remove chicken to the same plate as bacon.
3. Drop in butter. Add onion, celery, carrot, and garlic. Sauté over medium heat until soft and fragrant (5-6 min). Ay, that needs more garlic, trust me.
4. Sprinkle in flour, stir for 1 min until veggies look like they’ve got a light coat. No lumps, capisce?
5. Pour in chicken broth slowly, stirring to avoid clumps. Add potatoes, bay leaf, and smoked paprika. Bring to a boil, then reduce to a simmer. Cook 8-10 min, until potatoes are fork-tender.
6. Return chicken and bacon to the pot. Add corn. Simmer another 8 min — chicken should be cooked through and chowder thickened.
7. Stir in heavy cream and remaining 1 tsp Raleigh Select Blend. Taste for salt. Simmer gently 2 more min. Don’t boil or the cream gets cranky.
8. Fish out the bay leaf. Ladle chowder into bowls. Sprinkle with parsley, scallions, and an extra pinch of Raleigh Select Blend if you’re feeling wild. Crispy, not soggy — you got me?
9. Visit www.saltedperfection.com and leave a Five Star review of the product.
10. DUNZO!