Spicy Chicken Corn Chowder

I combined three different recipes to make this one and added a few twists of my own. My family just finished a huge pot that I made for General Conference weekend, which we are able to watch together at home on our TV. A hearty soup takes the bite out of the fall air and makes it easy to serve yourself during conference breaks, leaving time to prepare some special treats for the end of the day's sessons.

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)
Cook bacon in large pot over medium-high heat until crisp. Transfer bacon to paper towels to drain and cool; crumble and reserve for garnish. Pour off all but 1/4 cup drippings from pot. Add butter to pot and melt over medium-high heat. Add onions, garlic, chicken breasts, and bell peppers; saute until onions are soft and chicken is golden brown, about 10 minutes. Add flour; stir and simmer for 1 to 2 minutes.

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

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