Oh, snap, 48 hours turned into a week plus 48 hours! Sorry! Blame Trials. :p
Here's a great recipe for which you need access to one unique ingredient: it is fundamentally necessary that you get uncured applewood smoked bacon. I get it from Trader Joe's for $2.99/lb, which is ideal.
PART I: Prep
Slice 5 fist-sized red potatoes into thin slices.
Chop the applewood smoked bacon into tiny bits (this is why I buy Ends and Pieces instead of strips -- it's cheaper, and I'm gonna hack it up anyway.)
PART 2: THE PANNINING
Put the bacon choppings into a wide, deep saucepan over medium-high heat. Stir every few minutes as you do the other stuff.
Put the potatoes into a soup pot filled just over the potato line with water. Put it over high heat.
PART C: MOAR PREP
Cube 6 chicken thighs (boneless/skinless, uncooked).
Cut the corn off of 3 cobs of corn. This is vital; canned and frozen corn just don't have the right flavor.
Mince 4 ribs of celery (organic tastes best) and 1 sweet onion together.
PART THE FORTH: START COOKING FER REALZ
Take the bacon out of the pan (once it's nicely browned), but KEEP THE GREASE. Set the bacon aside on paper towels.
Put the celery-onion mix into the pan with the grease. Turn the heat down to medium, stir for about 30 seconds until all of the mincey bits are well-coated in bacon grease. Sautee that for 5 minutes or so. Add the corn. Sautee for another 5 minutes or so.
When you notice that the potatoes are starting to fall apart, use the lid to hold the potatoes in place and drain the rest of the water off of them. They should be fork-stirrable at this point.
Add the chicken to the veggie pan. Sprinkle liberally with salt, pepper, and vermouth if you're into it.
PART FIVE: Finishing Touches
Once the chicken is done, add the bacon bits back into the mix. Stir. Then, add the potatoes. Stir.
You should have a pasty mess. Add half-and-half until it looks like clam chowder. Serve, eat, and enjoy!
It's easier than it sounds.
Enjoy!
