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Creamy Chicken and Corn Chowder

Jaclyn, Cooking Classy
  • 45 minutes
  • Serves 7

INGREDIENTS

2

bay leaves

1/4 cup

butter

8 slices

cooked bacon

1/3 cup

flour

2 1/2 cups

fresh corn

4 cloves

garlic

1 1/2 cups

half and half

2

jalapenos

6 cups

low sodium chicken broth

1 1/2 cups

red bell pepper

3 cups

russet potatoes

7 servings

salt and pepper

3 cups

skinless boneless chicken breast

1 1/4 cups

yellow onion


NOTES

  • Instructions

    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.
    Recipe Source: adapted with some changes from BHG

    Marci Haibach • 2019-09-15

2 people Recommend This Recipe