Chicken & Corn Chowder

By Addie

Ingredients

• 1/2 lb. bacon
• 1 onion - chopped
• 1 red bell pepper - chopped
• 1 green bell pepper - chopped
• 3 cups frozen corn - thawed & divided
• 2 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

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.