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Creamy Chicken and Corn Chowder Recipe


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     Creamy Chicken and Corn Chowder

Category   Salads - Soups - Sidedishes
Sub Category   None

1 lb boneless, skinless chicken breast, cooked and shredded
8 slices bacon, cooked and crumbled
1/4 cup butter, diced into 1 TB pieces
1 large red bell pepper, diced
1 medium yellow onion, diced
1 - 2 jalapeños, seeded and finely chopped
4 cloves garlic, minced
1/3 cup flour (I used white whole wheat flour)
6 cups organic chicken stock
3 medium potatoes, peeled and diced almost 1/2 inch thick
2 bay leaves
Salt and black pepper, to taste
2 1/2 cups frozen corn
1 1/2 cups half and half

In a large pot, melt butter over medium heat. Add red bell pepper, onions and jalapeños. Sauté 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 chicken broth and whisk until well blended.
Add potatoes and bay leaves. Season with salt and pepper to taste. Being mixture to a boil, stirring frequently. Then reduce heat to low and cook uncovered 10 minutes or just until potatoes are tender.
Add in cooked chicken, corn and half and half. Simmer uncovered an additional 10 to 15 minutes.
Serve warm topped with crumbled bacon and green onions, if desired.
Serving Suggestions
I think I may have added a little smoked paprika for additional seasoning.

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