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Chicken & Corn Chowder

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Ingredients

  • 1 lb. bacon
  • 1 onion - chopped
  • 1 red bell pepper - chopped
  • 1 green bell pepper - chopped
  • 3 cups frozen corn - thawed & divided
  • 2 - 3 chicken breasts - cooked & cubed
  • 3 cups cubed potatoes
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 4 cups water
  • 2 cups heavy cream

Details

Preparation

Step 1

In a large Dutch oven cook bacon over medium-high heat. Drain bacon on paper towels & crumble. Drain all but 1 tablespoon of bacon drippings.

Add onions & bell peppers to Dutch oven & cook until tender. Return half of crumbled bacon to Dutch oven. Stir in 2 cups of corn, chicken, potatoes, salt, cayenne & pepper. Add water (enough to cover mixture). Partially cover Dutch oven & bring to a boil. Reduce heat to low & cook for 3 minutes.

Blend remaining corn with 1 cup of heavy cream until smooth. At the end of the cooking time, add corn/cream mixture & the remaining cream. Bring just to a simmer.

Can also use half-and-half, just not quite as rich.

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