Chicken & Corn Chowder
50 minutes |
Servings:
6 |
Prep:
20 minutes |
Cook:
30 minutes
Chicken & Corn Chowder
50 minutes
Servings:
6
Prep:
20 minutes
Cook:
30 minutes
Chicken & Corn Chowder
50 minutes
Servings:
6
Prep:
20 minutes
Cook:
30 minutes
Ingredients
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
- 1/4 cup (60 ml) all-purpose flour
- 4 cups (1000 ml) chicken broth
- 2 medium red potatoes, peeled and chopped into ½ inch pieces
- 1 bay leaf
- 1/2 tsp (2.5 ml) salt
- 1/2 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
- In a large pot, cook bacon until crispy. Remove bacon and set aside.
- Add butter to bacon drippings, red and yellow peppers, onion, jalapenos, and sauté for 3 minutes. Add garlic and sauté 30 seconds.
- Whisk in flour and cook 1 minute, stirring constantly. Slowly add in chicken broth and whisk until well blended.
- Add chicken, potatoes, bay leaves, salt, and pepper. Reduce heat to medium-low and cook uncovered 10 minutes, stirring occasionally until the potatoes are tender and the chicken is cooked.
- Add the corn, cream, and half the cooked bacon. Simmer, uncovered for an additional 10-15 minutes, stirring occasionally.
- Serve topped with chopped green onion and the remaining bacon.
Recipe courtesy of:
