Chicken Corn Chowder MN Style

A smooth, creamy corn chowder prefect for those cold wintry Minnesota nights. Add a garden salad and a crusty loaf of Italian bread and you've got yourself a meal. Sometimes, I add a little fresh or dried dill for a little change.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 3  slices bacon, chopped
• 1⁄4 cup onion, chopped
• 1⁄4 cup red bell pepper, chopped
• 1⁄8 cup celery, chopped
• 1 (10 ounce) can condensed chicken broth
• 1  cup water
• 3  potatoes, peeled and cubed
• 2  cups half-and-half cream
• 1  rotisserie chicken, meat removed
• 2  cups corn, frozen
• 2  teaspoons sugar
• 1⁄8 teaspoon cayenne pepper
• 1  teaspoon  hot sauce
• 1⁄8 cup parsley, chopped

Directions

1. Fry bacon in frying pan.
2. Remove and save for later.
3. Add onion, red pepper and celery to drippings and saute until onion is translucent.
4. Bring chicken broth and water to boil.
5. Add potatoes and simmer 5 minutes.
6. Add half & half, chicken meat, onion mixture from frying pan, corn, sugar, cayenne pepper, hot sauce and parsley.
7. Simmer 10 minutes and allow flavors to combine.
8. Salt and pepper to taste.
9. Serve hot.