Chicken Corn Chowder

• porsi: 6 servings
• waktu aktif: 25 minutes
• total waktu: 50 minutes

Bahan-bahan

6 strips uncooked bacon (cut into pieces)

3 Tablespoons unsalted butter

1 medium yellow onion (diced (about 1 cup)

1 red pepper (diced (about 1 cup)

1 Tablespoon diced jalapeno (seeds and ribs removed)

1 ½ Tablespoons minced garlic

¼ cup all-purpose flour

1 teaspoon table salt (plus more as needed/to taste)

¾ teaspoon ground black pepper

¾ teaspoon smoked paprika

½ teaspoon dry ground mustard

4 cups chicken broth

1 cup water (or use another cup, 236 ml of chicken broth)

1 cup whole milk

1 cup heavy cream

1 lb Gold potatoes diced into 1” cubes (you do not need to peel, but do remove any shoots)

1 lb boneless skinless chicken breast or mix of breast and thighs (raw)

2 ½ cups sweet corn (fresh, frozen, or canned, if frozen no need to thaw, if canned drain before using)

Desired toppings. We enjoy this chicken corn chowder plain but also like corn chips, Fritos, or crackers, scallions/green onions, additional jalapeno, cilantro, shredded cheddar cheese, and more!

Petunjuk

Place bacon pieces in a large pot or Dutch oven. Turn heat to medium and cook until bacon is crisp. Remove to a paper towel lined plate and set aside.

Drain all but approximately 2 Tablespoons of bacon grease (you can eyeball it, no need to be exact! I like to use a ladle and ladle out the excess and pour it into a can to solidify before disposing of it).

Add butter to the pot with the remaining bacon grease and cook until butter is melted.

Add diced onion, red pepper, and jalapeno and cook, stirring occasionally, until softened (about 5 minutes).

Add garlic and cook until fragrant (about 30 seconds).

Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Cook another 30 seconds longer to lightly toast the flour.

Stir in salt, pepper, smoked paprika, and ground mustard.

Slowly whisk in chicken broth until completely combined.

Add water, milk, cream, potatoes, chicken breast, and corn. Bring mixture to a boil and cook until the potatoes are tender and the chicken is cooked through.

Once chicken is cooked through, remove to a plate and shred or dice. Set aside and keep warm (I usually cover with foil).

Use an immersion blender to puree approximately half of the soup (see note if you do not have an immersion blender).

After pureeing, return chicken to the pot. Stir reserved bacon back into the pot (or to preserve its crispness, serve soup topped with bacon crumbles, but don’t skip the bacon entirely, it adds so much flavor!). Taste-test the soup, adding more salt/pepper as needed (any soup that tastes a bit bland almost always needs a few shakes more salt!)

Serve warm with desired toppings and enjoy!

Nutrisi

• Kalori: 554 kcal
• Total Lemak: 34 g
• Lemak Jenuh: 17 g
• Lemak Tak Jenuh: 13 g
• Lemak Trans: 1 g
• Kolesterol: 131 mg
• Natrium: 1239 mg
• Total Karbohidrat: 39 g
• Serat Diet: 4 g
• Total Gula: 9 g
• Protein: 27 g