Spicy Chicken Corn Chowder

It’s been a crappy Spring and Summer. Where is the warmth? Not outside. Not really. But there’s some heat in the chowder recipe below. You can enjoy a big bowl of this and think that you’re warm. lol

Spicy Chicken Corn Chowder

2 slices bacon, sliced in 1-inch strips
1 medium yellow onion, diced
1 jalapeno, seeded and diced
1-2 russet or yukon jack potato, diced
1 small red pepper, diced
3 cups frozen corn kernels, thawed or 2 cans corn, drained
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
1-2 bay leaves
2 cups milk, cream or half & half
3 cups chicken broth
2 cups shredded rotisserie cooked chicken



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.

Add chicken broth and bay leaves and let simmer for about  30-45 minutes until potatoes are tender.  Remove bay leaves.

In a blender, puree half the mixture and add back to the pan. Add milk, cream or half & half, and chicken. Simmer for 5 minutes or until liquid is warmed through but not boiling. Adjust salt and pepper.

Transfer to serving bowls. Garnish each bowl with cooked bacon.


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