Description
Creamy spicy chicken and corn chowder is the perfect soup for fall, with chicken, corn, bacon, jalapenos, bell peppers and cheddar cheese.
Ingredients
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- 4 tablespoons butter
- 1/2 medium yellow onion, diced
- 2 teaspoons garlic, minced
- 1 jalapeno, seeded and diced
- 1 red bell pepper, diced
- 1/4 cup flour
- 3 cups chicken broth
- 3 russet potatoes, diced
- 2 cups milk
- 2 cups corn
- 3 cups rotisserie chicken, shredded or chopped
- 1 tablespoon fresh thyme
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- 2 teaspoons Old Bay seasoning
- Salt and pepper to taste
- 6 slices bacon, cooked and crumbled
- 2 green onions, chopped
- Cheddar cheese, shredded
- 1 lime, cut into wedges
Instructions
- In a dutch oven over medium heat, melt butter and saute onions, garlic, jalapeno and bell peppers until soft, about 3 minutes.
- Add flour and stir to combine.
- Pour in chicken broth and whisk until smooth.
- Add potatoes, cover and simmer for about 10 minutes.
- Puree half the mixture in a blender to help thicken the soup and add it back to the dutch oven.
- Add milk, corn, chicken, thyme, bay leaves, cayenne, Old Bay seasoning and season with salt and pepper to taste.
- Simmer uncovered for another 10 minutes.
- Serve warm topped with bacon, green onions, cheddar cheese and lime wedges.
- Enjoy!
Notes
For an even thicker soup, use a cornstarch slurry. Add to the soup when it is boiling and stir until the soup thickens.
- Prep Time: 20 mins
- Cook Time: 30 mins