Creamy Chicken & Bacon Chowder

• Pat chicken dry with paper towels and season all over with half the Fry Seasoning (you’ll use the rest later), salt and pepper. • Place chicken on one side of a lightly oiled baking sheet. Arrange bacon in a single layer on empty side of sheet. Roast on top rack until chicken is browned and cooked through and bacon is crispy, 15-20 minutes. (For 4 servings, divide chicken and bacon between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.) • Transfer chicken to a cutting board and bacon to a paper-towel-lined plate. TIP: For perfect timing, start Step 3 when chicken and bacon have about 10 minutes remaining.

• While chicken and bacon roast, place potatoes in a medium microwave-safe bowl; cover with plastic wrap. Microwave until fork-tender, 3-5 minutes.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook, stirring frequently, until fragrant, 1 minute. • Add another drizzle of oil, corn, garlic powder, remaining Fry Seasoning, 1⁄2 tsp sugar(1 tsp for 4 servings), salt, and pepper. Cook, stirring often, until corn is slightly charred, 3-4 minutes. • Reduce heat to medium low. Whisk in cream cheese, stock concentrate, and 1 cup water (2 cups for 4). Cook, stirring constantly, until cream cheese is combined and mixture has thickened, 2-3 minutes.

• Once bacon is cool enough to handle, roughly chop. • Stir lime zest, potatoes, and bacon into pot. Taste and season with salt and pepper. TIP: If chowder seems too thick, add water 1 TBSP at a time until it reaches desired consistency.