Creamy Chicken and Corn Chowder

Creamy Chicken and Corn Chowder

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I’m a firm believer that you can never have too many soup recipes! Crazy enough though I didn’t use to care all that much for soup, it just didn’t seem to have enough sustenance or something. Then I realized I just needed to either make my soups heartier or serve it with a side that is a little more filling if the soup is really light. Now, soup is definitely one of my favorite things to make for dinner so I’m always looking out for new soup recipes.

Ingredients

  • 1 lb boneless skinless chicken breast, cooked and shredded (3 cups)
  • 8 slices bacon, cooked and crumbled
  • 1/4 cup butter, diced into 1 Tbsp pieces
  • 1 large red bell pepper, diced (1 1/2 cups)
  • 1 medium yellow onion, diced (1 1/4 cups)
  • 1 - 2 jalapenos, seeded for less heat if desired, finely chopped
  • 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
Read the whole recipe on Cooking Classy