Chicken Corn Chowder With Roasted Red Peppers

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups cooked chicken (rough chopped)
• 2 cups corn, fresh or frozen
• 4 slices bacon
• 1 cup chopped yellow onion
• 1/4 cup chopped celery
• 1/2 cup chopped roasted red pepper
• 1 teaspoon chopped garlic
• 1/2 teaspoon rubbed sage
• 1 bay leaf
• 2 tablespoons of chopped parsley
• 1 1/2 cups of peeled diced raw potatoes
• 4 cups chicken stock
• 1 cup half-and-half
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 pinch cayenne pepper
• salt and black pepper

Recipe

• 1 in a dutch over, fry bacon crisp.
• 2 remove from dutch oven, crumble bacon and set aside.
• 3 pour off bacon fat, add 1 tbs vegetable oil, saute onions, celery and garlic over low/medium heat for 3 or 4 minutes.
• 4 onions and celery should still have some crunch.
• 5 add 4 cups of chicken stock, bay leaf, parsley, sage and diced potatoes.
• 6 simmer low until potatoes are just tender and remove bay leaf.
• 7 add chicken,corn, bacon, cayenne and roasted red pepper.
• 8 bring back to a simmer and remove from heat.
• 9 stir the half and half.
• 10 add salt and pepper to taste.
• 11 return to heat to warm, do not boil, stir in butter and it's ready to serve.
• 12 hint: we cook chicken leg quarters (as we think dark meat works best in this recipe) in a crock pot until tender.
• 13 we pull off the meat to use in chowder.
• 14 we defat this stock to use as part of the chicken stock needed for the chowder.