- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Servings: 12
This chowder was fantastic! So hearty and rich! The bacon really added depth to the flavor of the chowder.
- 1/2 pound bacon, cut up
- 1/2 cup onion,chopped
- 1/2 cup celery, chopped
- 4 cups frozen corn
- 4 cups half and half
- 2 Tbsp vegetable oil
- 1/4 cup red bell pepper, chopped
- 1 can (16 oz) tiny whole potatoes, drained and diced
- 1/2 tsp black pepper
- 2 Tbsp flour
- 1 pound boneless, skinless chicken breast, cut into 1 inch cubes
DirectionsIn a large soup pot, cook bacon until crisp. Drain fat, leaving 2 tablespoons in the pan. Add chicken and cook over medium heat until no longer pink, about 6 minutes. Add onion, celery and peppers and saute for 2 minutes. Stir in flour. Cook for 1 minute. Stir in half and half. Cook over medium heat, stirring constantly.
Puree 2 cups of corn in blender. Add to pot. Heat to boiling, stirring constantly for 1 minute. Stir in pepper, potatoes and remaining corn. Heat through. Stir in bacon. Serve immediately.