Spicy Chicken-Corn Chowder

Spicy Chicken-Corn Chowder Enlarge Image
59Kviews
110 users rated this recipe an average rating of 4.5
Makes:
8 servings
Serving Size:
1 1/2 cups
Start to Finish:
1 hr
Rate me!


Spicy Chicken-Corn Chowder

Ingredients
8
slices bacon, chopped
1
pound skinless, boneless chicken breast, cut into bite-size pieces
1/2
teaspoon salt
1/2
teaspoon ground black pepper
1
jalapeno chile peppers, finely chopped
4
6
cups reduced-sodium 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 chile pepper slices (optional)

Directions

  1. In a 5- to 6-quart Dutch oven cook bacon until crisp. Remove with a spoon; set aside. Reserve 1 tablespoon drippings in pan.
  2. 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 jalapeno slices, if desired.

Nutrition Facts

(Spicy Chicken-Corn Chowder)
    Per serving:
  • 396 kcal cal.,
  • 23 g fat
  • (12 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 105 mg chol.,
  • 826 mg sodium,
  • 26 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...