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November 10, 2015

Creamy Chicken Corn Chowder

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I have no words. 



Seriously...I don't know what to tell ya.

It's amazing!

Linked with Foodie Friday and Weekend Potluck.


Creamy Chicken Corn Chowder

3 tbsp butter
1 onion, chopped
1 red pepper, chopped
3 slices bacon, chopped
3 tbsp flour
3 small potatoes, peeled & chopped into 1/2 inch pieces
2 1/2 cups chicken broth
2 bay leaves
1/2 tsp thyme
1 3/4 cups frozen corn
1 1/2 cups half & half, or half whole milk & half heavy cream
2 1/2 cups chicken, cooked and shredded
4 oz. extra sharp cheddar cheese, grated
Salt and pepper
Pinch of red pepper, optional

Melt butter over medium heat in a heavy pot. Saute onion and red pepper 2 minutes. Move to the sides of the pot creating a hole and add bacon to the middle. Cook stirring occasionally 2-3 minutes or until bacon starts to brown. Stir together and continue cooking 2-3 more minutes. Stir in flour and cook 2 minutes. Add potatoes and stir to combine.

Stir in broth, bay leaves and thyme. Simmer 5 minutes stirring occasionally.
Add corn and simmer until potatoes are tender 5-7 minutes.

Add half & half, shredded chicken and cheese; stir until cheese has melted. Taste for seasoning and add salt and pepper if desired, along with red pepper if using. Continue to simmer until chowder has thickened 10-15 minutes.

2 comments:

  1. It looks pretty amazing- perfect for this chilly weather!

    I stopped by from Foodie Friday.

    ReplyDelete
    Replies
    1. Thanks, Jessy. It's one of our favorites.

      Delete