Chicken Corn Chowder
A hearty creamy chowder filled with shredded chicken and vegetables topped with cheese, bacon and green onions served in a bread bowl. Perfect for cold Fall and Winter nights.
Ingredients
- 12 oz bacon diced & cooked (save rendered fat)
- 1 purple onion
- 1 red bell, orange bell pepper, yellow bell pepper 1 of each
- 6 ears of corn kernels cut off
- 1/2 C flour
- 6 1/2 C chicken stock
- 2 C half & half
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 rotisserie chicken shredded
- 1/2 C green onions chopped
- Bread Bowls optional
- shredded cheese for topping
- cooked bacon for topping
- green onions for topping
Instructions
- Cook bacon off in batches over medium heat. Save the bacon fat.
- Dice the purple onion and bell peppers.
- Cook the veggies in the rendered bacon fat over medium heat for 30 minutes.
- While the veggies cook cut the corn kernels off the cob.
- Add corn to the pot of veggies, stir and cook for 5 minutes.
- Add flour, stir and cook 2 minutes more.
- Add chicken stock to the pan and turn the heat to high. Stir cover and allow to thicken for 10 minutes.
- Add seasoning, half and half and the rotisserie chicken. Stir. Cover and simmer another 30 minutes.
- Add green onions to the pot. Stir and serve in bread bowls. Top with shredded cheese and broil to melt the cheese. Top with cooked bacon and more green onions.
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