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Creamy chicken and corn chowder (Holly's Recipe)
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| Ingredients | |
| 1 lb | boneless skinless chicken breast, cooked and shredded,, (3 cups) |
| 8 slices | bacon, cooked and crumbled |
| 1/4 cup | butter, diced into 1 Tbsp pieces |
| 1 large | red bell pepper, diced,, (1 1/2 cups) |
| 1 medium | yellow onion, diced,, (1 1/4 cups) |
| 1 - 2 | jalapenos, seeded for less heat if desired, finely chopped |
| 4 cloves | 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 (3 cups) |
| 2 | bay leaves |
| Salt, to taste | |
| freshly ground black pepper, to taste | |
| 2 1/2 cups | fresh or frozen corn |
| 1 1/2 cups | half and half |
Green onions and seeded, finely chopped jalapenos (optional), for serving
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.
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