I had some leftover chicken and decided to make some Chicken Corn Chowder. It has been chilly in the evenings and nothing is warm and comforting like a bowl of homemade soup.
1/4 cup butter
1 large red bell pepper. finely diced
1 medium yellow onion, finely diced
2 jalapeños, seeded and finely diced
2 cloves of garlic, minced
1/3 cup all-purpose flour
6 cups chicken broth
3 medium russet potatoes , peeled and diced
salt and pepper to taste
2 1/2 cups fresh or frozen corn
3 cups cooked chicken, cut into bite sized chunks
1 1/2 cups half and half
Garnishes Ideas : crumbled bacon, diced red or green bell pepper, diced jalapeño, shredded cheddar or jack cheese, diced green onion
In a large pot melt butter and add the bell pepper, onion and jalapeños sauté until tender. Add garlic and stir for 30 seconds.
Stir in flour and slowly add in the chicken broth. Add the potatoes and season with salt and pepper to taste.
Bring the soup to a boil stirring frequently. Reduce heat to medium/low and cook until the potatoes are tender about 15 minutes.
Add in cooked chicken, corn and half and half. Simmer uncovered for an additional 15 minutes. I used leftover chicken - but I have also used rotisserie chicken in this recipe.
While the soup is simmering you can start preparing the various toppings to garnish the soup.