Spicy Chicken-Corn Chowder

By oakleyj

Ingredients

• 8 8
• slices bacon, chopped
• 1 1
• lb. skinless, boneless chicken breast, cut in bite-size pieces
• 1-1/2 1-1/2
• cups chopped red sweet pepper
• 1 1
• cup chopped sweet onion
• 1 to 2 1 to 2
• fresh jalapeeppers, finely chopped
• 4 4
• cloves garlic, minced
• 1/3 1/3
• cup all-purpose flour
• 6 6
• cups reduced-sodium chicken broth
• 2 2
• large Yukon gold potatoes, chopped
• 2 2
• cups fresh sweet corn kernels
• 1-1/2 1-1/2
• cups whipping cream
• 1/2 1/2
• tsp. cayenne pepper
• 2 2
• bay leaves

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

1. In a 5- to 6-quart Dutch oven cook bacon until crisp. Remove with spoon; set aside. Reserve 1 tablespoon drippings in pan.

2. Add chicken to pan. Sprinkle with 1/2 teaspoon each salt and black pepper. Stir over medium-high heat until chicken is no longer pink; remove. Add sweet pepper and onion to pan. Cook and stir until tender. Add jalapeand garlic; cook and stir 3 minutes. Stir in flour. Cook and stir 1 minute. Add broth and potatoes. Bring to boiling; reduce heat. Cook, uncovered, 10 minutes or just until potatoes are tender; stirring occasionally. Stir in chicken, corn, cream, cayenne, and bay leaves. Simmer, uncovered, 15 minutes; stir occasionally. Discard bay leaves. Top with jalapelices, if desired. Makes 8 servings.