Do you feel like it’s soup season yet? It will get chilly this weekend, so how about warming up with a bowl creamy corn chowder? This recipe from Cooking Classy is a great way to use up late summer produce. Almost all of the ingredients can be found at the market this weekend!!
- 1 lb boneless skinless chicken breast, cooked and shredded (about 3 cups)
- 8 slices bacon, cooked and crumbled
- ¼ c butter, divided into 1 tbsp. pieces
- 1 large red bell pepper, diced (1 ½ cups)
- 1 medium yellow onion, diced (1 ¼ cups)
- 1-2 jalapeño, seeded for less heat if desired, finely chopped
- 4 cloves garlic, minced
- 1/3 c all-purpose flour
- 6 c low-sodium chicken broth
- 3 medium russet potatoes, peeled and diced slightly less than ½-inch thick (3 cups)
- 2 bay leaves
- Salt and pepper, to taste
- 2 ½ c fresh or frozen corn
- 1 ½ c half and half
- Green onions and jalapeños, for serving
- In a large pot, melt butter over medium heat. Add red bell pepper, onions, and jalapeños, and sauté until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
- Add potatoes and bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
- Add in cooked chicken, corn, and half and half and simmer uncovered, 10 – 15 minutes longer, stirring occasionally. Serve warm topped with bacon, green onions, and optional jalapeño peppers.
Market Shopping List:
Red Bell Pepper
Half and Half