creamy chicken-corn chowder

Name: Creamy chicken-corn chowder
Prep time: 15 min
Cook time: 20 min
Yield: 8
Ingredients: 8 slice(s) bacon, chopped; 1 pint(s) boneless, skinless chicken breast, cut into bite-size pieces.; 1-1/2 cup(s) chopped red bell pepper.; 1 cup(s) chopped onion.; 2 teaspoon(s) minced garlic; 1/3 cup(s) flour; 6 cup(s) reduced-sodium chicken broth; 2 large red potatoes, diced.; 2 cup(s) frozen corn kernels; 1-1/2 cup(s) light cream; 1/2 teaspoon(s) cayenne pepper; 2 - bay leaves

(1 RATING)

64 Pinches

sherry monfils

worcester, MA

Updated on Oct 17, 2011

Perfect for these cooler nights. I got this recipe from my dad, and tweaked it a bit. I serve these w/ corn muffins.

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prep time 15 Min

cook time 20 Min

method ---

yield 8 serving(s)

Ingredients

8 slices bacon, chopped
1 pint boneless, skinless chicken breast, cut into bite-size pieces.
1-1/2 cup chopped red bell pepper.
1 cup chopped onion.
2 teaspoons minced garlic
1/3 cup flour
6 cups reduced-sodium chicken broth
2 large red potatoes, diced.
2 cups frozen corn kernels
1-1/2 cup light cream
1/2 teaspoon cayenne pepper
2 - bay leaves

How To Make creamy chicken-corn chowder

Step 1

In a 6-quart dutch oven, cook bacon until crisp, remove from pot. Reserve 1 tbsp drippings. Add chicken to drippings in pot. Sprinkle w/ salt and pepper. Stir over med-high heat until no longer pink. Remove chicken from pot. Add red bell pepper & onion to pot. Cook, stirring until tender. Add garlic, cook until fragrant. Stir in flour, cook 1 min. Add broth, stir well. Add potatoes, bring to a boil. Reduce heat and cook 10 min, or until potatoes are just tender. Stir occasionally. Stir in chicken, corn, cream, cayenne pepper, and bay leaves. Simmer, uncovered for 15 min. Discard bay leaves. Stir in bacon.
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