Creamy Chicken and Corn Chowder

When I saw this website Cooking Classy with Jaclyn and the great recipes, I just had to try a few of her recipes and the one I loved the most is Creamy Chicken and Corn Chowder.

Creamy Chicken and Corn Chowder

  • 1 lbs boneless skinless chicken breast, cooked and shredded (3 cups)
  • 8 slices bacon, cooked and crumbled*
  • 1/4 cup butter, diced
  • 1 large red bell pepper, diced
  • 1 medium yellow onion, diced
  • 1 – 2 jalapenos, seeded and finely chopped
  • 4 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 3 medium russet potatoes, peeled and diced
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 1/2 cups fresh or frozen corn
  • 1 1/2 cups half and half
  • Green onions and seeded, finely chopped jalapenos (optional), for serving

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 and half and half and simmer, uncovered 10 – 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.

If you are looking for more great recipes check out: http://www.cookingclassy.com, with Jaclyn. Her recipes are great.

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