It’s been a crappy Spring and Summer. Where is the warmth? Not outside. Not really. But there’s some heat in the chowder recipe below. You can enjoy a big bowl of this and think that you’re warm. lol
By: Ben Lucier
Spicy Chicken Corn Chowder
2 slices bacon, sliced in 1-inch strips
1 medium yellow onion, diced
1 jalapeno, seeded and diced
1-2 russet or yukon jack potato, diced
1 small red pepper, diced
3 cups frozen corn kernels, thawed or 2 cans corn, drained
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
1-2 bay leaves
2 cups milk, cream or half & half
3 cups chicken broth
2 cups shredded rotisserie cooked chicken
Directions
In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.
Add chicken broth and bay leaves and let simmer for about 30-45 minutes until potatoes are tender. Remove bay leaves.
In a blender, puree half the mixture and add back to the pan. Add milk, cream or half & half, and chicken. Simmer for 5 minutes or until liquid is warmed through but not boiling. Adjust salt and pepper.
Transfer to serving bowls. Garnish each bowl with cooked bacon.
