Spicy Chicken Corn Chowder

Spicy Chicken Corn Chowder
Better Homes and Gardens July 2011

***Susan's Note: Yum! So delicious. I used 1 jalapeno and frozen corn kernels.

8 slices bacon, chopped
1 lb. skinless, boneless chicken breast, cut in bite-size pieces
1-1/2 cups chopped red sweet pepper
1 cup chopped sweet onion
1 to 2 fresh jalapeño 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 tsp. cayenne pepper
2 bay leaves


1. In a 5- to 6-quart Dutch oven cook bacon until crisp. Remove with spoon; set aside. Reserve 1 tablespoon drippings in pan.
2. Add chicken to pan. Sprinkle with 1/2 teaspoon each salt and black pepper. Stir over medium-high heat until chicken is no longer pink; remove. Add sweet pepper and onion to pan. Cook and stir until tender. Add jalapeños and garlic; cook and stir 3 minutes. Stir in flour. Cook and stir 1 minute. Add broth and potatoes. Bring to boiling; reduce heat. Cook, uncovered, 10 minutes or just until potatoes are tender; stirring occasionally. Stir in chicken, corn, cream, cayenne, and bay leaves. Simmer, uncovered, 15 minutes; stir occasionally. Discard bay leaves. Top with bacon. Top with jalapeño slices, if desired.

Makes 8 servings.
nutrition facts
Servings Per Recipe 8 (1 1/2 cups) servings Calories396 Total Fat (g)23 Saturated Fat (g)12, Monounsaturated Fat (g)7, Polyunsaturated Fat (g)2, Cholesterol (mg)105, Sodium (mg)826, Carbohydrate (g)26, Total Sugar (g)5, Fiber (g)3, Protein (g)23, Vitamin C (DV%)85, Calcium (DV%)5, Iron (DV%)9, Percent Daily Values are based on a 2,000 calorie diet