Creamy Chicken and Corn Chowder
Ingredients
The chowder base
-
3
cups
cooked shredded chicken
-
1/4
cup
butter
-
1
large
red bell pepper
-
1
medium
yellow onion
-
1-2
units
jalapeños
-
4
cloves
garlic
-
1/3
cup
all-purpose flour
-
6
cups
low-sodium chicken broth
-
3
medium
russet potatoes
-
2
units
bay leaves
-
to taste
salt
-
to taste
black pepper
-
2 1/2
cups
fresh or frozen corn
-
1 1/2
cups
half and half
Toppings (optional)
-
to taste
chopped green onions
-
to taste
shredded cheddar cheese
Bacon
Instructions
- Melt butter in a large pot over medium heat.
- Add red bell pepper, onions, and jalapeños, sauté until tender.
- Add garlic and cook for an additional 30 seconds.
- Stir in flour and cook for 2 minutes while stirring constantly.
- Slowly pour in chicken broth while stirring.
- Add potatoes, bay leaves, and season with salt and pepper.
- Bring to a simmer, then reduce heat to low and cook uncovered for 20 to 25 minutes until potatoes are tender.
- Stir in cooked chicken, corn, and half and half, and simmer uncovered for 5 more minutes.
- Serve warm topped with cooked bacon and optional green onions and cheese.
Nutrition Facts (estimated)
Servings
7
Calories
503
Total fat
28g
Total carbohydrates
39g
Total protein
26g
Sodium
731mg
Cholesterol
97mg
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