Creamy Chicken Corn Chowder
Servings 6
Equipment
- Large Dutch oven
- Blender or Immersion Blender
Ingredients
- 2 slices of bacon
- ½ yellow onion diced
- ½ red bell pepper diced
- ½ jalapeno seeded & deveined, minced
- 1 clove of garlic minced
- 1 russet potato peeled and diced
- 3 cups of frozen corn kernels not sweet corn or it will be a sweet chowder
- 3 cups of homemade chicken broth
- 1 tsp dried thyme
- Sea salt and freshly cracked pepper to taste
- 2 cups of roasted chicken shredded and chopped
- 2 cups of whole milk
- Fresh lime juice to taste
- Fresh cilantro chopped
Instructions
- Cook the bacon in a large Dutch oven over medium heat. Once it's cooked, place on a paper towel to drain, then crumble and set aside.
- Add the onion, red pepper, and jalapeno to the Dutch oven and cook for 3-4 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the corn, potato, thyme, sea salt, and freshly cracked pepper to taste.
- Stir for another minute, then add the broth. Cook on low for 45 minutes or until the potatoes are very soft.
- In a blender, puree half the mixture and add it back to the Dutch oven.
- Add the roasted chicken and milk, and mix. Simmer for 5 minutes. Add lime juice. Taste and reseason the soup as needed.
- Top each bowl of soup with bacon crumbles and chopped cilantro. Enjoy.