Creamy Spicy Corn Chowder with Chicken

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 slices bacon, sliced in 1-inch strips
  • 1 medium yellow onion, diced
  • 1 jalapeno, seeded and diced
  • 1 russet potato, diced
  • 1 small red pepper, diced
  • 3 cups frozen corn kernels, thawed
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh thyme leaves
  • 2 cups milk
  • 3 cups chicken broth
  • 2 cups shredded rotisserie cooked chicken
  • Fresh cilantro leaves, for garnish
  • 1 lime, cut into wedges
Directions

In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.

In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.

Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.


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    This was a great tasting recipe. Only negative for me is that it was too thin. I was hoping for it to be thicker. To thicken it I used approx. 2-3 T of butter flavored instant potatoes and it came out great. I will use this recipe again.
    It was very tasty and easy to prepare. The only thing is I cooked the veggies longer because the potatoes were still hard. I also let it simmer longer at the end to help thicken it up.
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    This recipe is featured in:

    Good Food for Less