Chicken Corn Chowder With Bacon Crumbles

Directions

1. 1
   Heat the olive oil in a large pot.
2. 2
   Season the chicken tenders with salt, pepper, and poultry seasoning.
3. 3
   Add chicken to pot and cook until chicken is no longer pink on the outside.
4. 4
   While chicken cooks, put half of the frozen corn in a blender and add enough chicken stock to fill blender 3/4 full.
5. 5
   Blend until mostly smooth.
6. 6
   Set aside.
7. 7
   Add the chopped onion and cook until softened.
8. 8
   Melt the butter in the chicken and onions, sprinkle the flour over and stir 1-2 minutes to cook the flour.
9. 9
   (Flour will start to smell slightly nutty when cooked enough.
10. 10
    ).
11. 11
    Add potatoes and non-blended corn to chicken and onion mixture.
12. 12
    Pour the blended corn and the remaining stock into the pot.
13. 13
    Heat over medium-high heat and bring to a boil.
14. 14
    Reduce heat and simmer about 30 minutes, or until potatoes are tender.
15. 15
    Stir in heavy cream and simmer about 5 minutes more.
16. 16
    Season to taste with salt and pepper.
17. 17
    Sprinkle bacon over individual servings.
18. 18
    Note: If the chowder isn't thick enough, I mix a few tablespoons of cornstarch with cold water in a small dish and stir a little at a time into the simmering pot until desired consistancy is acheived.