Chicken & Corn Chowder

Clock Icon 50 minutes |
Servings: 6 |
Prep: 20 minutes |
Cook: 30 minutes

Ingredients

  • 1 lb (500 g) boneless, skinless chicken breasts (approx. 4), cut into ½-inch cubes
  • 4 slices, bacon, chopped
  • 2 Tbsp (30 mL) butter, cut into small pieces
  • 1 large red pepper, diced
  • 1 small onion, diced
  • 1 jalapeños, seeded and diced
  • 2 cloves garlic, minced
  • ¼ cup (50 mL) all-purpose flour
  • 4 cups (1000 mL) chicken broth
  • 2 medium red potatoes, peeled and chopped into ½-inch pieces
  • 1 bay leaf
  • ½ tsp (2.5 mL) salt
  • ½ tsp (2.5 mL) black pepper
  • 1 cup (250 mL) frozen corn
  • 1 cup (250 mL) half and half 10% cream
  • Chopped green onions for garnish

Method

  1. In a large pot, cook bacon until crispy. Remove bacon. Set aside.
  2. To bacon drippings add butter, red and yellow peppers, onion and jalapenos. Sauté for 3 minutes. Add garlic. Sauté 30 seconds.
  3. Whisk in flour and cook 1 minute, stirring constantly. Slowly add in chicken broth and whisk until well blended.
  4. Add chicken, potatoes, bay leaves, salt, and pepper. Reduce heat to medium-low and cook uncovered 10 minutes, stirring occasionally until potatoes are tender and chicken is cooked.
  5. Add corn, cream, and half the cooked bacon. Simmer, uncovered an additional 10-15 minutes, stirring occasionally.
  6. Serve topped with chopped green onion and remaining bacon.

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