Creamy chicken and corn chowder (Holly's Recipe)

Categories:
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:

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.

Recipe uploaded with Shop'NCook for iPhone.

Back to Shop'NCook recipe database