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Creamy Chicken and Corn Chowder Serves 6

1 Deli Rotisserie chicken , shredded (3 cups)

8 slices bacon , cooked and crumbled

1/4 cup butter , cut into 1 Tbsp pieces

1 large red bell pepper , diced (1 1/2 cups

1 medium Vidalia onion , diced (1 1/4 cups)

1 jalapeno , seeded for less heat if desired, finely chopped

4 cloves garlic , minced

1/3 cup all-purpose flour

6 cups low-sodium chicken broth

12 baby new potatoes , diced slightly less than 1/2-inch thick (3 cups)

2 bay leaves

Salt and freshly ground black pepper , to taste

1 14.75oz can petite diced tomatoes

4tbsp hickory flavored barbecue sauce

2 1/2 cups fresh or frozen gold and white corn

1 1/2 cups half and half

Green onions and seeded finely chopped jalapenos (optional), for serving

In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos 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, 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 , diced tomatoes, barbecue sauce and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally.

Serve warm topped with bacon, green onions, and optional jalapeno peppers.

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