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Corn & Chicken Chowder

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course dinner, lunch
Cuisine American
Servings 8

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 2 Tbsp cajun spices
  • 4 slices center cut bacon
  • 1 Tbsp unsalted butter
  • 1½ cups diced red bell pepper
  • 1¼ cups diced yellow onion
  • 2 Tbsp chopped jarred jalapeños reduce to 1 Tbsp if you don't like it too spicy
  • 4 cloves minced garlic
  • ⅓ cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup corn cob
  • 1 cup potatoes diced
  • 1 cup corn
  • 1 cup milk
  • ½ cup half & half
  • to taste salt and pepper

Instructions
 

  • Season chicken with salt and pepper. In a large pot or Dutch oven, cook bacon until crispy. Remove bacon and set aside, reserving the rendered fat.
  • Add butter to the pot and sauté onion and bell pepper until softened, about 5 minutes.
  • Add garlic and cook for 1 minute more.
  • Stir in flour and cook for 1 minute.
  • Gradually whisk in chicken broth, ensuring no lumps form.
  • Add potatoes and corn cobs (if using) and bring to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes.
  • Add chicken and corn. Cook for 5 minutes.
  • Stir in milk and half & half. Heat through, but do not boil.
  • Remove corn cobs (if used). Season with salt and pepper to taste.
  • Serve hot, garnished with reserved bacon and scallions.
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