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
Instructions
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.
Originally Submitted
12/7/2014
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