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Chicken Corn Chowder

Thick and cheesy chicken chowder packed with shredded chicken, diced vegetables and topped with crispy bacon.
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Course Dinner

Ingredients
  

  • 12 oz bacon cooked and crumbled
  • rendered bacon fat
  • 1 purple onion diced
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 1 yellow bell pepper diced
  • 3 garlic cloves minced
  • kernels cut from 4 ears of corn or 10 oz frozen corn
  • 1/2 c green onions sliced
  • 1/2 c flour
  • 6 1/2 c chicken stock
  • 1 1/2 tsp kosher salt
  • 1 tsp pepper
  • 1 tbsp Better than Bouillon
  • 2 c half & half
  • 1 rotisserie chicken shredded
  • Monterey Jack cheese shredded

Instructions
 

  • Cook bacon and strain rendedered fat to remove burnt bits. Set bacon aside on paper towels.
  • Place diced onion and peppers in rendered fat, season with a good pinch of salt and pepper and cook just under medium heat for 15-20 minutes until deeply caramelized.
  • If using fresh corn add to the pot and saute with the onions and peppers for 5 minutes.
  • Add minced garlic and cook 2 minutes more.
  • Add flour, stir until fully incorporated. Cook the flour taste out for 2 minutes.
  • Add the chicken stock and Better than Bouillon to the pot. Whisk and turn the heat to high. Continue whisking until the soup thickens, about 5 minutes.
  • Pour in half and half, salt and pepper, whisk. Simmer for a couple minutes.
  • Add shredded chicken, 1/3 cup of the sliced green onions and frozen corn (if using). Stir and simmer for 5 minutes.
  • Ladle into bowls and top with shredded Monterey Jack cheese, remaining sliced green onions and cooked bacon crumbles.
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