Serious Eats: Recipes

Chicken Chowder with Potato, Bacon, and Corn

[Photograph: Yvonne Ruperti]

Notes: Freeze the bacon first for easy chopping. The stock can be prepared the day before. Avoid overcooking the potatoes. This chowder reheats well.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2012/12/chicken-chowder-with-potato-bacon-and-corn-recipe.html

© Serious Eats