Chicken Corn Chowder with Roasted Red Peppers

READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a dutch over, fry bacon crisp.
  • Remove from dutch oven, crumble bacon and set aside.
  • Pour off bacon fat, add 1 TBS vegetable oil, saute onions, celery and garlic over low/medium heat for 3 or 4 minutes.
  • Onions and Celery should still have some crunch.
  • Add 4 cups of chicken stock, bay leaf, parsley, sage and diced potatoes.
  • Simmer low until potatoes are just tender and Remove bay leaf.
  • Add Chicken,corn, bacon, cayenne and roasted red pepper.
  • Bring back to a simmer and remove from heat.
  • Stir the half and half.
  • Add Salt and Pepper to Taste.
  • Return to heat to warm, do not boil, stir in butter and it's ready to serve.
  • Hint: We cook chicken leg quarters (as we think dark meat works best in this recipe) in a crock pot until tender.
  • We pull off the meat to use in chowder.
  • We defat this stock to use as part of the chicken stock needed for the chowder.
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