Creamy Chicken and Corn Chowder Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 lb boneless skinless chicken breast, cooked and shredded (3 cups)
8 slices bacon, cooked and crumbled
¼ cup butter, diced into 1 TBS pieces
1 large red bell pepper, diced (1 ½ cups)
1 medium yellow onion, diced (1 ¼ cups)
1 - 2 jalapenos, seeded for less heat if desired, finely chopped (optional)
4 cloves garlic, minced
⅓ cup all-purpose flour
6 cups chicken broth
3 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 cups)
2 bay leaves
Salt and freshly ground black pepper, to taste
2 ½ cups fresh or frozen corn
1 ½ cups half and half
Green onions finely chopped for garnish
|
|
Directions: |
Directions:In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute 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 in chicken broth and whisk until well blended.
Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
Add in cooked chicken, corn, half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions. |
|
Number Of
Servings: |
Number Of
Servings:6-8 |
|
This recipe for Creamy Chicken and Corn Chowder is from