Creamy Chicken Chowder

Ingredients:

• 4 slices bacon
• 1 lb boneless skinless chicken breast 
• 1 yellow onion, chopped
• 1 large leek, white and light green parts thinly sliced
• 4 cloves garlic, minced
• 1 lb red or yellow potatoes, peeled and chopped
• 3 carrots, peeled and chopped
• 3 stalks celery, chopped
• 1 tsp garlic powder
• 1 tsp poultry seasoning
• 1 tsp ground black pepper
• 1 bay leaf
• ½ cup dry white wine
• 3 cups chicken broth or stock
• 1 1/2 cups half and half
• ¼ cup all purpose flour
• 1 cup frozen corn
• 2 cups shredded cheddar cheese
• Handful flat leaf parsley, chopped

Instructions:

1. In a large dutch oven over medium heat, fry bacon until crisp, about 3-4 minutes each side. Remove bacon and leave the fat. Fry chicken in bacon fat until browned, about 5 minutes each side. Remove to a cutting board to rest.
2. Add onion and leek to the pot. Cook and stir until softened and lightly browned, about 5 minutes. Add garlic, cooking and stirring until fragrant, about a minute. Add the potatoes, carrots, and celery, cooking until starting to soften, about 5 minutes. Stir in garlic powder, poultry seasoning, black pepper, and bay leaf. Add wine, bring to a boil and simmer for 5 minutes. Next add the chicken broth, bring to a boil, reduce heat to a simmer. Cook uncovered 20 minutes or until vegetables are tender.
3. Chop chicken breast into bite sized pieces. Add to the soup and cook for 5 minutes. Whisk flour into the half and half until smooth. Slowly pour into the soup, stirring continuously. Bring to a boil, reduce heat and simmer until thickened, about 3-5 minutes. Stir in frozen corn.
4. Add shredded cheese a little at a time, stirring until melted and blended into the soup. Cook for another 5 minutes or until corn is cooked through.Taste and adjust seasonings if desired. Serve with fresh parsley and crumbled bacon.

Serves 4-6