Friday, April 19, 2013

Spicy Chicken and Corn Chowder

This corn chowder is so delicious. It is light enough to be perfect for a cool, spring evening. But, at the same time, hearty enough to fill you up. The red pepper and jalapeno give it a nice kick and deepen the flavor delivered from the corn. If you are looking for a nice combination of flavors and textures to try tonight, I highly suggest you mix up a pot of this chowder for dinner.

Recipe yields 6 servings

2 slices bacons
1 medium yellow onion
1 jalapeno
1 russet potato
1 small red bell pepper
3 cups corn kernels
1 tbsp thyme
2 cups milk
3 cups chicken broth
2 cups Rotisserie chicken

Prepare your mise en place by dicing the onion, jalapeno, potato and red bell pepper.

In a large stock pot, cook the bacon until crispy and all the fat has rendered out. Remove bacon to a paper towel lined plate.

Drain fat from the pot, leaving behind about a tablespoon. Add onion, jalapeno, potato, red pepper and corn to the fat. Saute for about 5 minutes or until fragrant. Season with salt and pepper, to taste and add the thyme.

Puree about half the mixture using an immersion blender. 

Shred the rotisserie chicken into bite sized pieces.

Add milk, chicken broth and chicken to the pot and simmer for 10 minutes.

Transfer to bowls and serve. Enjoy!

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