Spicy Chicken Corn Chowder
- 5 bacon slices, chopped
- 2 tablespoons butter
- 1 medium onion, chopped
- 2-4 cloves of garlic, finely minced
- 1 1/2 lbs. boneless, skinless chicken breasts, chopped into 1/2" pieces
- 1 cup chopped red or orange bell peppers (about 1 large)
- 3-4 tablespoons all-purpose flour
- 6 cups low sodium chicken broth
- 3 1/2 cups russet potatoes, peeled, cut into 1/2-inch cubes
- 1 teaspoon ground cumin
- 1 1/2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
- 1 (16 oz.) bag frozen corn kernels
- 2 cups half and half or cream
- 2 cups shredded Monterey Jack cheese (plus more for garnish)
- 1-2 (4 oz.) can chopped green chilies
- 1/4 teaspoon Tabasco sauce
- 1/2 cup green onions (plus more for garnish)
- 1/2 cup fresh cilantro, chopped (plus more for garnish)
Whisk in broth, then add potatoes, cumin, and thyme; bring to a boil. Reduce heat to medium-low, and simmer uncovered until potatoes are somewhat tender, about 8 minutes.
Add corn, half and half, cheese, green chilies, and Tabasco; simmer until corn is tender, about 8 more minutes. Add green onions and chopped cilantro and simmer for 5 minutes. Season with salt and pepper.
Garnish with crumbled bacon, additional shredded cheese, green onions, and cilantro.
Jackie Mitchell Gig Harbor, Washington