Chicken Corn Chowder With Roasted Red Peppers

Name: Chicken Corn Chowder With Roasted Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken (rough chopped); 2 cups corn, fresh or frozen; 4 slices bacon; 1 cup chopped yellow onion; 1/4 cup chopped celery; 1/2 cup chopped roasted red pepper; 1 teaspoon chopped garlic; 1/2 teaspoon rubbed sage; 1 bay leaf; 2 tablespoons of chopped parsley; 1 1/2 cups of peeled diced raw potatoes; 4 cups chicken stock; 1 cup half-and-half; 1 tablespoon vegetable oil; 1 tablespoon butter; 1 pinch cayenne pepper; salt and black pepper

Servings: persons

2 cups cooked chicken (rough chopped)
2 cups corn, fresh or frozen
4 slices bacon
1 cup chopped yellow onion
1/4 cup chopped celery
1/2 cup chopped roasted red pepper
1 teaspoon chopped garlic
1/2 teaspoon rubbed sage
1 bay leaf
2 tablespoons of chopped parsley
1 1/2 cups of peeled diced raw potatoes
4 cups chicken stock
1 cup half-and-half
1 tablespoon vegetable oil
1 tablespoon butter
1 pinch cayenne pepper
salt and black pepper

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.

1035

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups cooked chicken (rough chopped), 2 cups corn, fresh or frozen, 4 slices bacon, 1 cup chopped yellow onion, and more.

Yes, Chicken Corn Chowder With Roasted Red Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!