Tuesday, June 4, 2013

Spicy Chicken-Corn Chowder

If you thought you could escape my soup obsession as the temperature warmed up, think again!

Even though this recipe is for a chowder, I just had to share because it's quickly becoming one of our favorites from Better Homes & Gardens. Plus, it features some of summer's best flavors from the garden: fresh corn, potatoes, red peppers and jalapeños.

And, let's be honest, it doesn't have to be winter to appreciate something creamy with a little kick.

Spicy Chicken-Corn Chowder
From Better Homes & Gardens

8 slices bacon, chopped
1 lb. skinless, boneless chicken breast, cut in bite-size pieces
1 1/2 c. chopped red sweet pepper
1 c. chopped sweet onion
1-2 jalapeño peppers, finely chopped
4 cloves garlic, minced
1/3 c. all-purpose flour
6 c. reduced-sodium chicken broth
2 large Yukon gold potatoes, chopped
2 c. fresh sweet corn kernels
1 1/2 c. whipping cream
1/2 tsp. cayenne pepper
2 bay leaves

In a 5- to 6-quart Dutch oven, cook bacon until crisp. Remove with spoon; set aside. Reserve 1 tbsp. drippings in pan.

Add chicken to pan. Sprinkle with 1/2 tsp. each salt and black pepper. Stir over medium-high heat until chicken is no longer pink; remove. Add sweet pepper and onion to pan. Cook and stir until tender. Add jalapeños and garlic; cook and stir 3 min. Stir in flour. Cook and stir 1 min. Add broth and potatoes. Bring to boiling; reduce heat. Cook, uncovered, 10 minutes or just until potatoes are tender; stirring occasionally. Stir in chicken, corn, cream, cayenne, and bay leaves. Simmer, uncovered, 15 min.; stir occasionally. Discard bay leaves. Top with jalapeño slices, if desired.

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