A variation on traditional chicken chowder. From “A Well-Seasoned Kitchen,” serves 6.
Ingredients
2 slices bacon
1 pound skinned, boned chicken breasts, cut into 1/2-inch pieces
1 cup chopped red bell pepper
1 cup chopped yellow onion
1 teaspoon chopped garlic
4 1/2 cups chicken broth
1 3/4 cups peeled, diced red potatoes
2 1/4 cups frozen whole-kernel corn
2 cups milk (can use regular or low-fat)
1/2 cup flour
1 cup sharp cheddar cheese
Directions
Fry bacon in the bottom of a large stockpot over medium heat until crisp. Remove from pot and drain on paper towel; crumble and set aside. Don’t clean out pot.
Add the chicken, bell pepper, onion and garlic to the stockpot and cook in the bacon fat over medium heat for 5 minutes. Add the broth and potatoes, and bring to a boil. Cover, reduce heat and simmer 20 minutes or until the potatoes are tender. Stir in the corn.
Place milk in a medium mixing bowl and slowly sift the flour into the milk, whisking it in as you go. Slowly stir milk mixture into soup. Cook over medium heat until thick, around 15 minutes, stirring often. Stir in cheese; add salt and pepper to taste. Ladle into individual bowls and top with crumbled bacon.
Make ahead: Chowder can be made earlier in the day and reheated prior to serving.
