Creamy Chicken and Corn Chowder

Creamy Chicken and Corn Chowder: Tender rotisserie chicken, substantial potatoes, savoury peppers, sweet corn and a crisp bacon finish combine to create this rich, creamy soup. It’s an essential for autumn!

Your go-to recipe for chowder will be this one in no time! It has an abundance of chicken, vegetables, and a thick, creamy broth. Tasty comfort food!

Ingredients For Creamy Chicken and Corn Chowder

1. Three cups of cooked, shredded chicken
2. eight cooked, crumbled beef slices
3. 1 tablespoon of butter, sliced from 1/4 cup
4. One large diced red bell pepper (1 1/2 cups)
5. One diced medium yellow onion (1 1/4 cups)
6. 1 or 2 jalapeños, finely chopped, with seeds and ribs removed for less heat if preferred
7. four minced garlic cloves
8. one-third cup of all-purpose flour
9. Six cups of reduced-sodium chicken broth
10. Three medium russet potatoes (22 ounces), peeled and cut into pieces that are slightly thinner than half an inch
11. two bay leaves
12. To taste, add salt and black pepper.
13. Frozen or fresh corn, 2 1/2 cups
14. Half a cup and a half
15. Shredded cheddar cheese and chopped green onions, if desired

Directions;

1. Melt butter in a big pot over a medium heat. Add the red bell pepper, onions, and jalapeños, and cook for 3 minutes or until soft.
2. Sauté the garlic for a further 30 seconds. Add the flour and cook, stirring frequently, for two minutes.
3. Slowly add in chicken broth while stirring. After adding the potatoes and bay leaves, season to taste with salt and pepper.
4. After bringing the mixture to a simmer and stirring often, lower the heat to low and simmer, covered, for 20 to 25 minutes, or until the potatoes are soft.
5. Stir occasionally and simmer, covered, for an additional five minutes after adding the prepared chicken, corn and half-and-half.
6. Top with cooked bacon, cheese, and optional green onions and serve warm.

Notes

*Start with roughly 1 pound of chicken breasts or thighs if you’re cooking your own chicken. Just heat it till the centre is 165 degrees if you want to cook it in the soup with the potatoes.