Creamy Chicken Corn Chowder

Step one: In a large soup pot melt butter. Once your butter is melted add in diced bell peppers and diced onions and saute. You want these to be tender and they may need 2-3 minutes on a low/medium heat until they are tender. Next, add in minced garlic for the last 30 seconds. I always add my garlic in last since it tends to burn quickly.

Step two: Now whisk in flour and once dissolved slowly whisk in chicken broth. You want to be whisking while you add in your chicken broth until the base is smooth and you have no flour lumps.

Step three: Once all the chicken broth is in the soup add in cooked and shredded chicken, diced red potatoes, green chilis, corn, and seasonings. When all your ingredients are in your pot then bring it to a boil and then reduce to a simmer and allow to cook until potatoes are tender.

Step four: Remove from heat and mix in half and half. Mix together well then serve with cooked and crumbled bacon.

Cooking Tips:

• Cooked and Shredded Chicken: For this recipe, I used chicken that was already cooked and shredded. When cooking with a recipe that calls for cooked chicken I like using my All-Purpose Slow Cooker Chicken. I can cook this during the day and it’s ready by dinner time. I also like cooking enough for two or three recipes. This way I only have to cook it once.
• Cooked Bacon: I love cooking my bacon in the oven. No mess and it can be cooking while you are starting your soup. To learn how to cook your bacon in the oven check out my recipe for The Perfect Oven Baked Bacon.