Chicken and Corn Chowder
Dinners, Soups
Ingredients
1 lb. boneless skinless chicken breast, cooked and shredded
6-7 slices bacon, cooked and crumbled
1/4 cup butter
1 large red bell pepper, diced
1 medium yellow onion, diced
60-80 Grams jalapeños, seeded, finely chopped
4 cloves garlic, minced
3/8 cup all-purpose flour
6 cups chicken broth
1 lb. golden potatoes, chopped
2 bay leaves
Salt and freshly ground black pepper, to taste
2 1/2 cups fresh or frozen corn
2 cups cream
Sour Cream
Green onions and seeded, finely chopped jalapeños for topping (optional)
Description
Serve with some good buttered rolls.
Directions
Use the bacon grease to oil your potatoes. Toss them with salt.
Spread out on a foil lined baking sheet. Bake in a 400F oven for 15-20 minutes; until soft when pierced with a fork.
In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapeños and sauté until tender and starting to brown.
Add garlic and cook 30 seconds longer.
Turn to low or medium low. Stir in flour, and cook 3 minutes. While stirring, slowly pour in all the chicken broth.
Add potatoes and bay leaves.
Bring mixture to a boil, then reduce heat to maintain a simmer. Cook for 10 minutes, stirring frequently.
Add in chicken, corn and cream. Return to a simmer and cook 10 - 15 minutes longer, stirring frequently. Check the flavor and adjust salt and pepper as needed.
Pull out the bay leaves.
Stir sour cream into individual servings. Top with the bacon and, if desired, green onions and/or jalapeños.
Notes
*Add-ins: Sliced cooked mushrooms (add when the onions have started to turn golden), diced carrot (add with the onions and peppers), About 2-3 cups shredded cheddar cheese (stir in just before serving).
Nutrition
Saturated Fat 12g
Cholesterol 94mg
Sodium 388mg
Potassium 1103mg
Carbohydrates 40g
Fiber 3g
Protein 27g
Calcium 88mg
Iron 2.3mg