Chicken and Bacon Corn Chowder


 


I am a firm believer that a cozy, delicious bowl of soup is the ultimate comfort food! This hearty soup is loaded with fresh veggies and is packed with flavor. I love the combination of spicy jalapeño with the sweet corn, but if you are not a fan of spicy food, you can omit it. It will still be delicious. I have kept it on the lighter side by using a cornstarch slurry to thicken instead of a traditional roux, which is a mix of butter and flour. A cornstarch slurry also happens to be a good way to keep it gluten-free if needed. Just make sure your other ingredients are also gluten-free.

Chicken and Bacon Corn Chowder

Recipe source: A Vintage Kitchen

  • 4 slices  bacon, chopped
  • 1 onion, diced
  • 2 ribs celery, finely chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1- 2 jalapeño peppers, chopped, remove seeds for less heat
  • 2 cups corn 
  • 2 cups diced peeled potato
  • 4 cups chicken stock
  • 2 cups milk or half and half
  • 1 bay leaf
  • 1 tsp. fresh thyme leaves
  • 2 1/2 cups diced or shredded cooked chicken
  • 2 Tbsp. cornstarch mixed with 3 Tbsp. cold water
  • salt and pepper to taste

hot sauce to taste

Garnish: green onions, sour cream, reserved bacon 


In a large pot cook bacon until it is crispy. Remove bacon and drain on paper towel. Reserve for garnishing. Saute onion, celery, and peppers in the bacon fat until softened. Add corn, potatoes, stock, milk, and seasonings. Bring to a simmer, cover and cook at a low temperature until vegetables are tender about 20 minutes. Add chicken to pot. Bring to a gentle boil and stir in cornstarch mixture. Cook, stirring constantly until soup is thickened. Remove bay leaf. Adjust seasonings to taste. Garnish each serving with reserved bacon, sour cream, and chopped green onions or chives.


Tags: Soup, Chicken, Bacon, Corn, Chowder, Spicy, Jalapeño Peppers, Lunch, Dinner, Easy

 

2 thoughts on “Chicken and Bacon Corn Chowder

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