Southern Chicken and Corn Chowder

By Thom7747

Ingredients

• 3 pieces bacon, diced
• 1 tablespoon olive oil
• 1 onion
• 2 carrots
• 3 celery stalks
• 3 garlic cloves, minced
• 1 jalapeno pepper
• 3-4 boneless, skinless chicken breasts
• 2 cups milk
• 2 tablespoons all-purpose flour
• 2 20-ounce packages frozen creamed corn, thawed
• 1/2 teaspoon dried thyme

Details

Servings 8
Preparation time 15mins
Cooking time 60mins
Adapted from addapinch.com

Preparation

Step 1

Add bacon and olive oil into the bottom of a large, lidded soup pot. Place over medium heat. Add roughly chopped onion, carrots, celery, and minced garlic and stirring frequently, cook until the bacon has crisped and onions are tender, about 5-8 minutes.

Remove stems, seeds, and membrane from jalapeno pepper. Dice pepper finely and add to other vegetables.

Cube chicken breasts and add to vegetables. Add enough water to slightly cover all ingredients. Cover pot with lid and cook for about 20 minutes until chicken is done.

Combine milk and flour in a small saucepan and cook, stirring constantly, until the mixture is lightly browned. Stir into the chowder.

Open packages of frozen creamed corn and add to the chowder.

Sprinkle dried thyme into chowder and stir to combine.

Cover pot with lid and simmer over low heat for about 20 minutes.