Chicken Corn Chowder with Roasted Red Peppers

“The flavor of the roasted red peppers really makes this recipe. This is a dish that everybody loves. Served with some warm, crusty bread there's nothing like it on a wintry day.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a dutch over, fry bacon crisp.
  2. Remove from dutch oven, crumble bacon and set aside.
  3. Pour off bacon fat, add 1 TBS vegetable oil, saute onions, celery and garlic over low/medium heat for 3 or 4 minutes.
  4. Onions and Celery should still have some crunch.
  5. Add 4 cups of chicken stock, bay leaf, parsley, sage and diced potatoes.
  6. Simmer low until potatoes are just tender and Remove bay leaf.
  7. Add Chicken,corn, bacon, cayenne and roasted red pepper.
  8. Bring back to a simmer and remove from heat.
  9. Stir the half and half.
  10. Add Salt and Pepper to Taste.
  11. Return to heat to warm, do not boil, stir in butter and it's ready to serve.
  12. Hint: We cook chicken leg quarters (as we think dark meat works best in this recipe) in a crock pot until tender.
  13. We pull off the meat to use in chowder.
  14. We defat this stock to use as part of the chicken stock needed for the chowder.

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