Creamy Chicken & corn Chowder

Creamy Chicken & corn Chowder
Adapted from cookingclassy.com
Creamy Chicken & corn Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookingclassy.com

Ingredients

  • 1

    lb boneless skinless chicken breast, cooked and shredded (3 cups)

  • 8

    slices bacon, cooked and crumbled*

  • 1/4

    cup butter, diced into 1 Tbsp pieces

  • 1

    large red bell pepper, diced (1 1/2 cups)

  • 1

    medium yellow onion, diced (1 1/4 cups)

  • 1 - 2

    jalapenos, seeded for less heat if desired, finely chopped

  • 4

    cloves garlic, minced

  • 1/3

    cup all-purpose flour

  • 6

    cups low-sodium chicken broth

  • 3

    medium russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 cups)

  • 2

    bay leaves

  • Salt and freshly ground black pepper, to taste

  • 2 1/2

    cups fresh or frozen corn

  • 1 1/2

    cups half and half

  • Green onions and seeded, finely chopped jalapenos (optional), for serving

Directions

In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended. Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally. Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.

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