Spicy Chicken-Corn Chowder

By awright0511

Ingredients

• 8 slices bacon, chopped
• 1 pound skinless, boneless chicken breast, cut in bite-size pieces
• 1 1/2 cups chopped red sweet pepper
• 1 cup chopped sweet onion
• 1 - 2 Jalapeño peppers, finely chopped
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups reduced-sodium chicken broth
• 2 large Yukon gold potatoes, chopped
• 2 cups fresh sweet corn kernels
• 1 1/2 cups whipping cream
• 1/2 teaspoon cayenne pepper
• 2 bay leaves

Details

Servings 8

Preparation

Step 1

1. In a 5- to 6-quart Dutch oven cook bacon until crisp. Remove with spoon; set aside. Reserve 1 tablespoon drippings in pan.

2. Add chicken to pan. Sprinkle with 1/2 teaspoon each salt and black pepper. Stir over medium-high heat until chicken is no longer pink; remove. Add sweet pepper and onion to pan. Cook and stir until tender. Add jalapenos and garlic; cook and stir 3 minutes. Stir in flour. Cook and stir 1 minute. Add broth and potatoes. Bring to boiling; reduce heat. Cook, uncovered, 10 minutes or just until potatoes are tender; stirring occasionally. Stir in chicken, corn, cream, cayenne, and bay leaves. Simmer, uncovered, 15 minutes; stir occasionally. Discard bay leaves. Top with jalapeno slices, if desired. Makes 8 servings.