Creamy Chicken Corn Chowder

 

Ingredients:

• 1 lb. boneless, skinless chicken breast, cooked and shredded or diced (3 cups)
• 8 slices bacon, cooked and crumbled
• 1/4 c butter, diced into pieces
• 1 large red bell pepper, diced
• 1 medium yellow onion, diced
• 1 jalapeno pepper, seeded and finely chopped
• 4 cloves garlic, minced
• 1/3 c Better Batter Gluten Free Flour
• 6 c low-sodium chicken broth
• 3 medium russet potatoes, peeled and cut into 1/2-in dice
• 2 bay leaves
• salt and pepper, to taste
• 2 1/2 c fresh or frozen corn
• 1/2 – 1 c half and half or whole milk
• chopped green onion or parsley for garnish

 

Instructions:

Melt. In a large pot, melt butter over medium heat. Add red bell pepper, onion, and jalapeno, sauté until tender, about 3-5 minutes. Add garlic and cook an additional 30 seconds. Stir in flour and cook 2 minutes, stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.

 

Add potatoes, bay leaves, and season with salt and pepper to taste. Bring the mixture to a boil, stirring frequently, then reduce heat to medium-low and simmer, uncovered, for 10 minutes or just until the potatoes are tender, stirring occasionally.

 

Add in cooked chicken, corn, and half and half (I used 1/2 c whole milk instead) and simmer 10-15 minutes longer, stirring occasionally. If the chowder seems too thick, thin it out with a little extra chicken broth.

 

Serve warm topped with bacon, green onion or parsley.

 

Adapted from Cooking Classy.