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Chicken Corn Chowder

Warm up on a cold day with a bowl of this hearty Chicken Corn Chowder.
Course Soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Melissa Russo / thefarmgirlgabs.com

Ingredients

  • 1 lb. boneless chicken breast cooked and shredded
  • 8 slices bacon cooked and crumbled
  • 1/4 unsalted butter
  • 1 cup red bell pepper diced
  • 1/2 cup carrots finely diced
  • 1/2 cup celery diced
  • 1 cup sweet onion diced
  • 3 cloves garlic minced
  • 1 jalapeno seeded and diced (add more or less to taste)
  • 3 idaho potatoes cubed to bite sized pieces
  • 3 cups fresh or frozen corn
  • 1/3 cup flour
  • 46 ounces low sodium chicken broth
  • 1 1/2 cups half and half
  • Salt & Pepper to taste
  • 2 tablespoons fresh parsley finely chopped
  • 1 scallion diced

Instructions

  1. In large pot, melt butter over medium heat. Add peppers, onion, garlic, carrots and celery. Saute for 3 minutes.
  2. Stir in flour and stir constantly.
  3. Whisk in chicken broth slowly. Continue to stir until well blended and flour is dissolved.
  4. Add potatoes, half of the bacon, salt, pepper, and parsley.
  5. Bring to a low boil for 15 minutes until potatoes are tender.
  6. Add cooked chicken, corn, and half and half. Cook for 15 minutes more.
  7. Garnish with chopped scallions and crumbled bacon.