From the Recipe Box: Chicken and Corn Chowder.

It seems the first day of autumn ended summer on all levels. Goodbye hot, muggy, humid weather, and hello dull, cloudy and cooler day! Hell, it rained on the first full day, and I didn’t complain a bit.

Cooler weather means it’s time for comfort food, and I found a new one that I’m adding to my list. The recipe can be found HERE, which is a variation on the recipe found HERE. I’m not a fan of spicy, so I kept the jalapeño’s out of it and used the bacon to give it a bit more flavour.

I cooked the chicken in the oven at 425 with a layer of olive oil and herbs. This added a bit more taste. Overall, I was going for a nice, mild flavour and along with the bay leaves, I think I accomplished that.

Ingredients:

1 lb boneless skinless chicken breast, cooked and shredded (3 cups)

8 slices bacon, cooked and crumbled*

1/4 cup butter

1 large red bell pepper, diced (1 1/2 cups)

1 medium yellow onion, diced (1 1/4 cups)

4 cloves garlic, minced

1/3 cup all-purpose flour**

6 cups low-sodium chicken broth

3 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 cups)

2 bay leaves

Salt and freshly ground black pepper, to taste

2 1/2 cups fresh or frozen corn

1 1/2 cups half and half

Green onions and seeded, finely chopped jalapenos (optional), for serving

Instructions

  1. In a large pot, melt butter over medium heat.
  2. Add red bell pepper, onions, jalapenos and sauté until tender, about 3 minutes.
  3. Add garlic and cook 30 seconds longer.
  4. Stir in flour and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
  5. Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
  6. Add in cooked chicken, corn and half and half and simmer, uncovered 10 – 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.

((* cut the bacon ahead and cook in the pot before adding butter))

**((to make this recipe gluten free, substitute potato starch for flour. Just remember that you add less potato starch.))

About Darke Conteur
Darke Conteur is a writer at the mercy of her Muse. The author of stories in several genres, she prefers to create within the realms Science Fiction and Dark Fantasy. A pagan at heart, her personal goal it to find her balance within nature; exploring the dark through her stories and the light through her beliefs. When not writing or working with crystals, she enjoys knitting, gardening, cooking and very loud music.

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