Cook bacon in heavy large saucepan over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pan. Add onion; saute until beginning to soften, about 3 minutes. Add broth and potato. Cover pan; simmer 5 minutes. Add corn, chicken and thyme. Partially cover pan; simmer until chicken is cooked through and vegetables are tender, about 8 minutes. Add half and half and bring to simmer, about 2 minutes. Season chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve. 2 Servings; can be doubled. Bon Appetit August 1995 Per serving: 825 Calories (kcal); 42g Total Fat; (40% calories from fat); 38g Protein; 100g Carbohydrate; 105mg Cholesterol; 475mg Sodium Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (846g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 889 (71%)|
|Amt Per Serving||% DV|
|Total Fat 98.8g||132 %|
|Saturated Fat 48.6g||243 %|
|Monounsaturated Fat 34.4g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 353.8mg||109 %|
|Sodium 1031.9mg||36 %|
|Potassium 1349.2mg||36 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 29.8g|
|Protein 61.2g||87 %|
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Calories per serving: 1258
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