Chicken Corn chowder

Name: Chicken Corn chowder
Cuisine: American
Ingredients: 6 slices bacon, chopped; 2 tbs unsalted butter; 1 yellow onion, chopped; 3 stalks celery, chopped; 1 red bell pepper, chopped; 2 Tbs minced garlic; 1/3 cup all purpose flour; 6 cup chicken stock; 2 medium russet potatoes, peeled & chopped; 1 tsp salt; 1-1 1/2 tsp black pepper; 2 cans corn; 2 chicken breasts, cooked & shredded; 1 cup heavy cream; Green onion for garnish; Can rotel; 1/2 tsp Creole seasoning

Elyse Rose @elyserose

USA

Chicken Corn chowder

Elyse Rose @elyserose

Saved

Ingredients

6 slicesbacon, chopped
2 tbsunsalted butter
1yellow onion, chopped
3 stalkscelery, chopped
1red bell pepper, chopped
2 Tbsminced garlic
1/3 cupall purpose flour
6 cupchicken stock
2medium russet potatoes, peeled & chopped
1 tspsalt
1-1 1/2 tspblack pepper
2 canscorn
2chicken breasts, cooked & shredded
1 cupheavy cream
Green onion for garnish
Optional:
Canrotel
1/2 tspCreole seasoning

Saved

Steps

1

Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Remove the bacon to a paper towel lined plate; reserve the bacon drippings in the pan.
Add the butter to the bacon drippings and let melt.
2

Add the onion, celery, and bell pepper; cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in the garlic; cook 30 seconds more. Sprinkle the flour over the vegetables; cook, stirring constantly, 1 minute. Gradually stir in the chicken broth.
3

Add the potatoes, salt, and pepper and bring to a simmer. Cook until the potatoes can be easily pierced with a fork, about 10 minutes.
4

Add the corn, can of rotel, chicken, and cream; return to a simmer, and cook until slightly thickened, 10 to 15 minutes more.
5

To serve, top with the reserved cooked bacon and chopped green onions.