This recipe has always been one of my comfort food favorites, combining sweet bell peppers with corn, potatoes, butter, and cream. Add some bacon crumbles, if you’re feeling extra snuggly, or serve with a warm spinach salad with a bacon vinaigrette. I just feel like bacon would make a good partner for this dish! 🙂 Anyway, here is the recipe:
Chicken & Corn Chowder
Ingredients:
- 2 Tablespoons unsalted butter
- 2 C onion, small-diced
- 1 ½ C red bell peppers, small-diced
- 1 ½ C celery, small-diced
- 2 C corn kernels, frozen or fresh
- 2 Tablespoons flour
- 2 C potatoes, peeled and diced
- 2 C cooked chicken, diced
- 3-4 C chicken stock
- 1 C ½ & ½ or dairy free milk
- Salt and pepper, to taste
- 1 teaspoon paprika
- Pinch of ground nutmeg
Directions:
Melt the butter in a large pot over medium heat. Add and sweat the onion, celery, corn, and peppers in the butter just until the onions begin to turn translucent. Sprinkle the flour over the vegetables and stir to make a roux.
Add the chicken stock, one cup at a time, stirring frequently to avoid lumps. Add potatoes, and season with salt, pepper, and nutmeg.
Bring to a simmer over medium-high heat and cook until vegetables are completely tender and soup is thickened. Add chicken, finish with cream and adjust seasonings. Heat through and serve. Optional garnish: fresh-sliced green onion…and bacon!