Ingredients

The following ingredients have 7 Servings
  • 3 cups cooked shredded chicken*
  • 8 slices bacon, (cooked and crumbled)
  • 1/4 cup butter, (cut into 1 Tbsp pieces)
  • 1 large red bell pepper, (chopped (1 1/2 cups))
  • 1 medium yellow onion, (chopped (1 1/4 cups))
  • 1 - 2 jalapeños, ( seeds and ribs removed for less heat if desired, finely chopped)
  • 4 cloves garlic, (minced)
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 3 medium (22 oz) russet potatoes, (peeled and chopped slightly less than 1/2-inch thick)
  • 2 bay leaves
  • Salt (and black pepper, to taste)
  • 2 1/2 cups fresh or frozen corn
  • 1 1/2 cups half and half
  • Chopped green onions (and shredded cheddar cheese (optional))

Instruction

  • In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes.
  • Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly.
  • While stirring, slowly pour in chicken broth. Add potatoes, bay leaves and season with salt and pepper to taste.
  • Bring mixture to a simmer stirring frequently, then reduce heat to low and simmer, uncovered, 20 to 25 minutes until potatoes are tender, stirring occasionally.
  • Add in cooked chicken, corn and half and half and simmer, uncovered 5 minutes longer, stirring occasionally.
  • Serve warm topped with cooked bacon and optional green onions and cheese.