Smoked Chicken and Red Bean Chowder

By HeatherS

Ingredients

• 2 1/2 tbsp. vegetable oil
• 1 carrot, peeled, finely diced
• 1 red pepper, seeded and finely diced
• 1 green pepper, seeded and finely diced
• 1 medium white onion, chopped
• 2 ribs celery, chopped
• 1 tbsp. chopped garlic
• 2 1/2 tbsp. all-purpose flour
• 1 quart half and half cream
• 1 quart chicken broth or stock (about 4 cups)
• 1/8 tsp. thyme
• 1/8 tsp. dried basil
• 1/8 tsp. tarragon
• 1/8 tsp. marjoram
• 1/8 tsp. sage
• 1 tsp. salt
• 1/2 tsp black pepper
• 1/2 tsp. cayenne pepper
• 2 cups diced potatoes (about 2 medium potatoes)
• 3 cups (about 29 oz)cooked red beans (canned is fine)
• 8 to 10 oz. smoked, cooked chicken, diced and shredded
• 1 cup chopped fresh parsley

Details

Servings 5

Preparation

Step 1

Heat old over medium-high heat in large dutch oven. Saute carrot, red and green peppers, onion and celery until tender. Reduce heat to medium and add garlic. Saute 5 minutes. Sprinkle with flour, mixing well to coat vegetables and make a roux. Stir in half and half and chicken broth. Increase heat to high and stir until mixture thickens slightly. Add thyme, basil, tarragon, marjoram, sage, salt, pepper and cayenne. Reduce heat and simmer for about 30 minutes.
While chowder is simmering, cover potatoes with water and bring to boil. Cook 10 to 15 minutes, or until tender. Drain and add to chowder with red beans (rinse if using canned beans) and chicken. Heat Through, add parsley and serve.