- 4
Ingredients
- 2 T. flour
- 2-3 t. Old Bay Seasoning
- 6 slices bacon
- 1 large bell pepper, cored, seeded and chopped
- 1 large onion, chopped
- 2 large unpeeled red potatoes, cut into 1/4" cubes
- and covered with water
- 3-1/2 C. chicken broth
- 2 large chuncks of rotisserie chicken-skin removed
- and shredded by hand
- 2 -cans cream-style corn
- 1-1/2 C. corn kernels, fresh or frozen
- 2/3 C. milk
Preparation
Step 1
Combine flour and Old Bay Seasoning; set aside. Cook bacon in Dutch oven until crisp, turning frequently. Place bacon on paper towel to drain, leaving drippings in pan. Add bell pepper and onions to pan, stirring frequently until vegetables soften, about 5 min.
Drain potatoes and add to pan. Sprinkle spice blend over all and cook stirring frequently until spices are fragrant, about 2 min. Add chicken broth and raise heat. Bring to a boil, stirring frequently. Lower heat and cook, covered, until potatoes begin to soften and mixture thickens slightly, about 7 min., stirring frequently. Meanwhile crumble bacon and set aside. To chowder, stir in chicken, corn and milk. Return to boil stirring frequently. Turn heat to low and simmer uncovered until potatoes are tender and chowder has thick, creamy consistancy, about 15 min., stirring frequently. Ladle into bowls and top with crumbled bacon.