Chicken and Corn Chowder

Ingredients

¼ cup diced salt pork

2 tablespoon whole butter

1 small onion, diced

1 cup celery, diced

4 ears fresh corn, cut from cob, juices reserved

2 cups red potatoes, diced

2 cups cooked chicken breast, cubed

5 cups homemade chicken stock

1 cup light cream

1 tablespoon fresh thyme (1 teaspoon dried thyme)

1 small bunch fresh parsley, minced

salt and fresh ground pepper to taste

1.Melt the butter in a heavy 6-quart saucepan over medium heat. Cook the salt pork, stirring frequently until crispy. Remove with a slotted spoon and set reserve.

2. Sauté the onion and celery in the butter and salt pork fat for 10 minutes until soft.

3. Add the potatoes and stir briefly to coat. Add the chicken stock and bring to a boil. Lower the heat and simmer for 20 to 30 minutes until the potatoes are fork tender.

4. Add the corn, the reserved juices, the chicken and the thyme. Add salt and pepper to taste. The chowder can be prepped ahead of time up until this point. When you are ready to serve, heat it and proceed.

5. Stir the cream in slowly. Add the minced parsley, taste and correct the seasonings. Raise the heat but do not boil or the cream will curdle. Serve hot garnished with the crispy salt pork.