Chicken Corn Chowder

This is a great main dish soup that works for a light summer meal, served with fresh tomatoes and corn bread or a cozy winter dinner along with french bread and hearty cheeses. It’s an easy recipe, especially if you use chicken leftover from a roast chicken, or a store bought chicken.

Servings: 7 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes

• 1 lb chicken, cooked and shredded (I use the meat from two large breasts – about 3 cups)
• 8 slices bacon, cooked and crumbled
• 1/4 cup butter
• 1 large red bell pepper, diced (about 1 1/2 cups)
• 1 medium yellow onion, diced (about 1 1/4 cups)
• 4 cloves of garlic, minced (I use frozen garlic cubes)
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 3 medium potatoes, peeled and diced (in about 1/2 inch cubes – 3 cups-ish)
• 2 bay leaves
• 1/4 teaspoon crushed red pepper flakes (plus or minus)
• Salt and ground pepper, to taste (I found I needed to add a good amount of salt due to the low-sodium chicken broth, but add after all ingredients have been added)
• 2 1/2 cups fresh or frozen corn (I use 3 fresh corn cobs)
• 1 cup half and half (plus or minus – I don’t like mine too “milky”)
• Garnish with crumbled bacon, fresh parsley, cilantro, green onion or diced jalapenos

1. In a large pot, cook bacon until crisp and set aside. Drain drippings but don’t wash the pan.
2. Add butter and melt over medium heat. Add red bell pepper and onions 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 chicken broth and whisk until well blended.
3. Add potatoes, bay leaves and black 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.
4. Add cooked chicken, corn and half and half and simmer, uncovered 10-15 minutes longer, stirring occasionally. Taste to see how much salt to add and add salt.
5. Do not over cook the chicken.
6. Serve topped with crumbled bacon, parsley, cilantro, green onions and/or diced jalapeño peppers.

Recipe inspired by @cookingclassy and BHG