I'm not sure where this recipe came from, but it's a delicious chowder for the cold weather. It's not super waistline-friendly, but sometimes you have to live a little. Enjoy!
Chicken and Corn Chowder
Yi.eld: 6-8 servings
- 10 bacon slices, chopped
- 2 tablespoons (1/4 stick) butter
- 3 medium onions, chopped
- 2 cups chopped red bell peppers (about 2 large)
- 1/4 cup all purpose flour
- 9 cups low-salt chicken broth
- 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
- 1 1/2 tablespoons chopped fresh thyme
- 2 16-ounce bags frozen corn kernels
- 1 cup whipping cream
- 4 cups diced skinned roast chicken
- 2 cups chopped green onions
- Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
- Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat.
- Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes.
- Add flour; stir 2 minutes.
- Mix in broth and potatoes. Bring to boil. Reduce heat to medium-low; simmer uncovered until tender, about 12 minutes.
- Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes.
- Add chicken and 1 cup green onions. Simmer 5 minutes. Season with salt and pepper.