Tuesday, February 24, 2015

Cheesy Chicken & Corn Chowder!

 
 
As you can tell, we love soups, especially in the cooler months, but we eat soup year round also.  I have so many family favorites I make a lot, but I also like to try new recipes and see if they become family favorites.   I do cook for sort of picky eaters so I have to modify some recipes and cook one thing for some and another for others.   This "Cheesy Chicken and Corn Chowder" is just perfect for a family of picky eaters, because it has ingredients most everyone will eat!  This might be one of my new favorites and I know it went over big with my husband.  He loved it!!!  
 
Here is what you will need:
 
3 cups chicken breast meat, cooked and shredded
10 slices of bacon, cut in 1" pieces
3 Tbs. butter
1/2 of a red bell pepper, seeded and diced
1 sweet onion, diced (about 1/2 cup)
1 Tbs. minced garlic
1 jalapeno pepper, seeded and diced fine (optional, but it adds a little kick)
1/4 cup flour
6 cups chicken broth (you can use instead 6 cups water and 3 Knorr Chicken Bullion Cubes)
1/2 tsp. seasoned salt
1/2 tsp. salt
1/4 tsp. black pepper
3 cups peeled and diced potatoes (about 3 large potatoes)
2 cups fresh or frozen corn kernels
1  1/2 cups heavy cream (can substitute half and half)
2 cups shredded Monterrey Jack Cheddar Cheese blend
 
Garnishes
additional cheese
chopped green onions
 
 
In a large Dutch oven or soup pot, fry the bacon until crisp.  Remove to a paper towel lined plate.
 
Add the butter to the bacon drippings in the pot, scraping the browned bits up.  When it's melted add the bell pepper, onion, garlic and jalapeno, if you are using it.  If you are not used to working with jalapenos, use gloves when you handle them, because the juices will burn sometimes. If you want a spicier soup, leave the seeds in.  Saute the vegetables until tender.  Add in the flour and cook for just a minute or two.  
Whisk in the chicken broth until smooth.  Add the diced potatoes. Add the seasoned salt, salt and pepper.  Bring up to a boil, stirring frequently.  Reduce heat and cook for about 15 minutes or until the potatoes are tender.
 
Add the shredded chicken and corn!  Cover and cook on low for about 20 more minutes! 
 
At the very end stir in the cheese and cream and heat through about 5 to 10 minutes.  You can use half and half instead of the cream, but the cream makes this so wonderfully decadent.  Can chowder be decadent...lol?  It was, believe me!!! 
 
Garnish each bowl with the crisp bacon, additional cheese and green onion, if desired!
 
This is such a hearty soup and it's just a little different!  We loved it!
 
 

 
 



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