Chicken Corn Chowder

A bowl of this chowder can make for a whole meal.....it also makes a large stock pot full, so there is always plenty of extra left for lunches or to freeze. We have tried it with unsweetened soy milk (instead of the half & half) and it came out just as good!

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 4  ounces bacon, sliced
• 2 -3  cups  cooked chicken, diced
• 2  tablespoons butter
• 2  cups onions, chopped
• 2  tablespoons flour
• 4  cups chicken broth (Swansons)
• 2  large potatoes, sliced
• 1  cup half-and-half cream
• 4  cups corn, cooked (2 cans)
• 3⁄4 teaspoon black pepper
• 1  dash salt (to taste)
• 1  large red bell pepper
• 3  scallions, chopped
• 1  tablespoon cilantro

Directions

1. Wilt bacon in large soup pot over low heat until fat is rendered - about 5 minutes.
2. Add butter and allow to melt.
3. Add onions and wilt over low heat for 10 minutes.
4. Add flour and consistently stir for another 5 minutes.
5. Add stock, chicken and potatoes, continue cooking over med-low heat for 12-15 minutes.
6. Add the half & half, corn, pepper, salt and cook 7 minutes, stirring occasionally.
7. Add bell pepper, scallions, adjust seasonings and cook an additional 5 minutes.
8. Let cool a bit and serve.