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Soups/stews

Spicy Chicken-Corn Chowder

Spicy Chicken-Corn Chowder recipe
Recipe and Photo by: Better Homes and Gardens
Smoky bacon, chunks of chicken breast, jalapenos and a blend of sweet peppers and corn create a symphony of flavor in this creamy chowder.
time
prep:
1 min
total:
1 hr
servings
total:
8

What You Need

8
slices  bacon, chopped
1
 pound boneless skinless chicken breast, cut into bite-size pieces
1/2
 teaspoon salt
1/2
 teaspoon ground black pepper
1 1/2
cups  chopped red sweet pepper
1
cup  chopped sweet onion
1 - 2
 jalapeno chile peppers, finely chopped
4
cloves  garlic, minced
1/3
cup  all-purpose flour
6
cups  reduced-sodium chicken broth
2
large  Yukon gold potatoes, chopped
2
cups  fresh sweet corn kernels
1 1/2
cups  whipping cream
1/2
 teaspoon cayenne pepper
2
 bay leaves
 Jalapeno chile pepper slices (optional)

Make It

1. In a 5- to 6-quart Dutch oven cook bacon until crisp. Remove with a spoon; set aside. Reserve 1 tablespoon drippings in pan.

2. Add chicken to pan. Sprinkle with salt and black pepper. Cook and stir over medium-high heat until chicken is no longer pink; remove from pan. Add sweet pepper and onion to pan. Cook and stir until tender. Add chopped jalapeno and garlic; cook and stir for 3 minutes. Stir in flour. Cook and stir for 1 minute. Add broth and potatoes. Bring to boiling; reduce heat. Cook, uncovered, for 10 minutes or just until potatoes are tender, stirring occasionally. Stir in chicken, corn, cream, cayenne pepper, and bay leaves. Simmer, uncovered, for 15 minutes, stirring occasionally. Discard bay leaves. Top with jalapeno slices, if desired.

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