to die for chicken/bacon/ corn chowder

How To Make to die for chicken/bacon/ corn chowder

• 
  Step 1
  Sauté the bacon, over medium heat, until browned.
• 
  Step 2
  Chef’s Note: Chowders work better when the bacon is cooked but not crispy. So, resist the temptation to overcook those little piggies.
• 
  Step 3
  Remove bacon from the pan, allow to cool, and then dice.
• Step 4
  Drain the bacon grease from the pan, and reserve.
• 
  Step 5
  Put one tablespoon of the bacon grease back into the pan; add the onion, and celery, and then sauté until softened, about 6 to 8 minutes.
• Step 6
  Remove from pan, and reserve.
• Step 7
  Take the two chicken breasts and slice in half, lengthwise.
• Step 8
  Add an additional tablespoon of bacon grease to the pan.
• 
  Step 9
  Chef’s Tip: If the thought of all that bacon grease scares you, you can substitute it with some good extra virgin olive oil.
• 
  Step 10
  Salt and pepper the chicken breasts, and then add to the pan.
• Step 11
  Cook, over medium heat for 5 minutes.
• 
  Step 12
  Flip the chicken breasts, and then cook, covered, for an additional 5 minutes.
• 
  Step 13
  Chef’s Note: The chicken should be just cooked through, but not overly browned, or crispy.
• 
  Step 14
  Remove from pan, allow to cool, and then cut into cubes.
• 
  Step 15
  Add the flour, salt, black pepper, paprika, and cayenne pepper to the chicken stock, and whisk until thoroughly combined.
• 
  Step 16
  Chef's Note: There is a big difference between a chicken stock, and a broth. This recipe calls for stock; however, if all you have is broth (unless it's low sodium), remember that broth's are typically much saltier than a stock… plus they do taste different. Stocks are more hardy, and that's what this recipe calls for.
• 
  Step 17
  Add the chicken stock to a large pot, and bring the mixture up to a slow simmer, continue to whisk as it begins to thicken.
• Step 18
  Warm the half & half in the microwave, or stovetop, and then slowly add to the chicken stock; whisking as you go.
• 
  Step 19
  Chef's Note: Warm, but do not let the half & half get anywhere near boiling.
• Step 20
  Bring the liquid back to a slow simmer.
• 
  Step 21
  Chef’s Note: From this point forward, never allow the liquid to rise above a simmer.
• 
  Step 22
  Add the cubes of softened cream cheese a few at a time, and whisk until fully incorporated into the liquid.
• 
  Step 23
  Add all the ingredients into the pot (except the lime juice), and simmer for about an hour, partially covered, until the potatoes are tender.
• 
  Step 24
  Chef’s Tip: As it simmers, add a bit more salt and/or pepper to taste, but only if you think it needs it. This recipe can quickly go over the top on the salt, so be careful. Season then taste, season then taste; all good chefs taste as they cook… That's why my aunt used to say: Never trust a skinny chef.
• 
  Step 25
  Chef's Tip: This recipe produces a very thick chowder, which is how I prefer it; however, if it's a bit too thick for your tastes, then have some extra stock available, and ladle in a bit at a time, until you achieve your perfect consistency. As a matter of fact, if I have leftovers, and I usually don't… But, if I do, I usually add a ounce or so of chicken stock when I reheat it the next day.
• Step 26
  Add the lime juice at the end to brighten the chowder.
• 
  Step 27
  Serve hot, with oyster crackers, or a nice loaf of fresh bread. Enjoy.
• 
  Step 28
  Keep the faith, and keep cooking.
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