Spicy Chicken Corn Chowder Britta Roper

Spicy Chicken Corn Chowder

Britta Roper

8 Slices Bacon

1 pound skinless, boneless chicken breast, cut into bite-size peices

1/2 tsp salt

1/2 tsp ground black pepper

1 1/2 cups chopped red sweet pepper

1 cup chopped sweet onion

1-2 jalapeno chile pepper, finely chopped

4 cloves garlic, minced

1/3 cup all purpose flour

6 cups chicken broth

2 large yukon gold potatoes, chopped

2 cups fresh sweet corn kernels

1 1/2 cups whipping cream

1/2 teaspoon cayenne pepper

2 bay leaves

jalapeno slices (optional)

Directions:

In a 5-6 quart pot cook bacon until crisp.   Remove with a spoon, set aside.  Reserve 1 tablespoon drippings in pan.

Add chicken to pan.  Sprinkle with salt and black pepper.  Cook and stir over medium-high heat until chicken is no longer pink; remove from pan.  Add sweet pepper and onion to pan.  Cook and stir until tender.  Add chopped jalapeno and garlic; cook and stir for 3 minutes.  Stir in flour.  Cook and stir for 1 minute.  Add broth and potatoes.  Bring to boiling; reduce heat.  Cook, uncovered , for 10 minutes or just until potatoes are tender, stirring occasionally .  Stir in chicken, corn, cream, cayenne pepper, and bay leaves.  Simmer, uncovered for 15 minutes, stirring occasionally.  Discard bay leaves.  Top with bacon pieces and jalapeno slices if desired.  

Hints:  I usually just use a rotisserie chicken, and cook the bacon in the microwave.  :)  Then I start the soup with cooking the sweet pepper and onion in 1 tblspoon oil, and go from there.  That makes this soup much easier for me. :)