Chicken and Corn Chowder
by Emily C.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 7
servings
Description:
A delicious creamy soup just in time for the fall weather.
Ingredients:
- 1lb/3 cups boneless skinless chicken breasts, cooked and shredded
- 8 slices of bacon, cooked and crumbled
- 1/4 cup butter, diced into 1 tablespoon pieces
- 1 large red bell pepper, diced
- 1 medium yellow onion, diced
- 1-2 jalapeños, finely chopped
- 4 cloves of garlic, minced
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 medium russet potatoes, peeled and diced slightly less than 1/2 inch thick
- 2 bay leaves
- Salt and freshly ground pepper, To Taste
- 2 1/2 cups fresh or frozen corn
- 1 1/2 cups half and half
- For serving: green onions and seeded jalapeño
Steps:
- 1 In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
- 2 Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
- 3 Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
