More delicious soup.
Chicken, Corn and Potato Chowder
As usual, I played with the quantities a little
3 slices bacon
1 lb. 1 boneless, skinless chicken breast, cut into bite-size pieces
scant 1 cup chopped onion
scant 1 cup diced red bell pepper
2 cloves garlic, minced
1 can (4 oz.) diced green chiles
1/4 cups low-sodium chicken broth
2 cups peeled and diced russet potatoes
cup frozen can whole-kernel corn
1 can (14 oz.) creamed corn
1/2 cup all-purpose flour
scant 2 cups milk
1 1/2 cups grated sharp cheddar cheese, plus more for serving
1/4 teaspoon cayenne pepper totally forgot to add this, oops!
salt and pepper to taste
thinly sliced scallions
or chopped cilantro, for serving
Cook bacon in a large sauce pan over medium heat until crispy. Remove the bacon to a paper towel lined plate and set aside.
-Add chicken, onion, bell pepper and garlic to the pan with bacon drippings. Cook, stirring occasionally, for 5 minutes. Add diced green chiles and continue to cook 1 minute longer.
-Add chicken broth and potatoes and bring to a boil. Reduce heat, cover and simmer for about 20 minutes, or until the potatoes are tender.
frozen canned and creamed corn and stir to combine.
-Place flour in a medium bowl and gradually whisk in milk. Add the mixture to the soup and bring up to medium heat. Cook for about 15 minutes, stirring frequently, until the soup has thickened.
-Add the cheese and cayenne. Taste for seasoning and add salt and pepper if needed.
-Ladle into bowls and serve with desired toppings.
This was really good! But, really, what’s not to like when potatoes, corn and cheese are involved?? 🙂