Creamy Chicken and Corn Chowder
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Category
Main Course
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Cusine
American
What do you need?
How to make?
Ingredients
1 lb boneless skinless chicken breast
8 slices bacon
1/4 cup butter
1 large red bell pepper
1 medium yellow onion
1 - 2 jalapenos
4 cloves garlic
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
3 medium russet potatoes
2 bay leaves
Salt and freshly ground black pepper
2 1/2 cups fresh or frozen corn
1 1/2 cups half and half
Green onions and seeded
Directions
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. 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. 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.