Chicken & Corn Chowder
- 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
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.