Chicken-Corn Chowder

This Chicken-Corn Chowder Recipe is a great hearty soup that is one of our favorites. It can be prepared quickly and the recipe can easily be cut in half for a smaller amount. Perfect for a cold day!

  • 4 T butter
  • 1/2 C chopped onion
  • 1/2 C chopped celery
  • 2 jalapeno pepper, seeded and minced
  • 4 T flour
  • 6 C 2% milk
  • 4 C chopped roasted skinless, boneless chicken breasts (about 4 breast halves)
  • 3 C  fresh or frozen corn
  • 1/2 t ground thyme
  • 1/2 t ground red pepper (or you can substitute black pepper)
  • 2  (14 ounce) cans creamed corn
  • Optional:
  • 6-8 slices of cooked and crumbled bacon (I prefer Niman Ranch – available at Trader Joes)  

 Melt the butter in a large dutch oven over medium heat. Add onion, celery and jalapeno, cook for 5 minutes or until tender, stirring frequently. Add flour, ground thyme and ground red pepper;  cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil over medium heat and cook until thick (about 5-8 minutes). Makes about 12-1 C servings

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