Chicken Corn Chowder Recipe

Chicken Corn Chowder Recipe

Chicken Corn Chowder Recipe – Ingredients:

• Boneless Skinless Chicken Breast (cooked and shredded) – 1 lbs (3 Cups)
• Bacon (cooked and crumbled) – 8 slices
• Butter (diced) – 1/4 Cup
• Red Bell Pepper (diced) – 1 (Large) (1 1/2 Cups)
• Yellow Onion (diced) – 1 (Medium) (1 1/4 Cups)
• Jalapenos (seeded for less heat if desired) (finely chopped) – 1-2
• Garlic (minced) – 4 Cloves
• All-Purpose Flour – 1/3 Cup
• Low-Sodium Chicken Broth – 6 Cups
• Russet Potatoes (peeled and diced (slightly less than 1/2-inch thick) – 3 (Medium) (3 Cups)
• Bay Leaves – 2
• Salt & Black pepper – To Taste
• Fresh / Frozen Corn – 2 1/2 Cups
• Milk and Cream (half and half) – 1 1/2 Cups
• Green onions (seeded) for serving
• Jalapenos (finely chopped) (optional) for serving

Chicken Corn Chowder Recipe – Directions:

Today we’re serving up Chicken Corn Chowder Recipe that will definitely win all around. This soup recipe is loaded with potatoes, chicken, corn, bell peppers and bacon. And do not forget about a generous amount of milk and cream (half & half) that makes this Chicken Corn Chowder rich and irresistibly creamy! You will definitely going to add this to your soup rotation!

Melt butter at medium heat in the large pot. Add onions, red bell pepper & jalapenos and saute for about 3 minutes, until tender. Add garlic and cook for 30 seconds. Stir in the all-purpose flour and cook for 2 minutes, regularly stirring. Slowly add chicken broth while stirring and whisk until well blended.

Add bay leaves, potatoes and salt & pepper to taste. Frequently stirring and bring the mixture to boil. Then reduce heat to medium – low and cook uncovered for 10 more minutes or stirring occasionally until potatoes are tender.

Add in corn, cooked chicken and half & half (Milk and Cream) and simmer. Stirring occasionally, uncovered for 10 – 15 minutes longer. Serve warm topped with green onions, bacon, and/or jalapeno peppers.