Spicy Chicken Corn Chowder
stolen from out of the July 2011 Better Homes and Gardens
submitted to the magazine by Tory Paterson of Ransomville, NY
INGREDIENTS
8 slices of chopped bacon
1lb of skinless, boneless chicken breast cut into bit sized pieces
1.5 cups chopped sweet red pepper
1 cup chopped sweet onion
1-2 fresh jalapeno peppers, finely chopped
4 cloves garlic, minced
1/3 cup all-purpose flour
6 cups reduced-sodium chicken broth
2 large yukon gold potatoes, chopped
2 cups fresh sweet corn kernels
1.5 cups whipping cream
1/2 tsp cayenne pepper
2 bay leaves
INSTRUCTIONS
1) in a 5-6 quart dutch-oven/cook pot, cook bacon until crisp. remove with a slotted spoon; set aside. reserve about 1TBS of dripping in the pan.
2)add chicken to the pan, sprinkle with 1/2 tsp salt, 1tsp black pepper. stir over medium-high heat until chicken is no longer pink; remove with slotted spoon. leave all remaining drippings and juices in the pan.
3)add sweet pepper and onion to the pan. cook and stir until tender. add jalapenos and garlic; cook and stir about 3 minutes.
4)stir in flour and actively stir for 1 minute.
5) add broth and potatoes. bring to boiling, then reduce heat and cook uncovered for 10 minutes or until the potatoes are just tender. stir occasionally.
6)stir in chicken, bacon, corn, cream, cayenne, and bay leaves. simmer, uncovered, 15 minutes; stir occasionally.
7) discard bay leaves.
8) serve. top with jalapeno slices if desired.
makes approx. eight (8) servings.
NOTES
1)if you dont like bacon or cant eat bacon, you can leave this part out. instead, substitute approx. 2 TBS olive oil, butter, margarine, or cooking oil to use in step two.
2)cut the chicken pieces smaller than you think you'll want them. bite sized on a fork is different than bite sized in a spoon.
3)i used two jalapenos that first time out and i'm still regretting it. it's not that i'm a wimp who cant handle hot food, it's that between the black pepper, the cayenne pepper, and the jalapenos, this dish delivers the goods on the one-two punch of heat. and the leftovers are even spicier the next day. use one jalapeno and you'll end up perfect.
4)if you cant have corn (diveriticulitis, colitis, or other bowel/intestinal issues) you can leave it out completely, but i recommend that you employ some other vegetation to add color and flavor. cauliflower (the yellow kind, or otherwise) would work, put it in at the same time you put in the potatoes so it has a chance to soften.
5) my bay leaves are small and old. so i typically use two to three times as many as recommended.
6) i know at least one person who cant have garlic. it isnt critical to this recipe, but if you MUST leave it out, use approx. 1 TBS fresh minced ginger or galangal in it's place, or you could use 2 tsp powdered ginger, or 2 tsp powered galangal. something to provide that particular bulby-rooty spice note.
7) if you dont have whipping cream, half n' half will do. but instead of using 1.5 cups, use 1.25 cups.
8) i served mine with thick toasted slices of italian loaf. i think bread is a critical component, but i love bread. you could also serve this with cornbread, texas toast, or just toasted slices of wonderbread.
9)says approx. 8 servings. more like 10. serve small and you've got 12.
10) havent tested freezing it. not sure how that would come out. would be willing to try but the leftovers didnt last - too tasty to ignore.
submitted to the magazine by Tory Paterson of Ransomville, NY
INGREDIENTS
8 slices of chopped bacon
1lb of skinless, boneless chicken breast cut into bit sized pieces
1.5 cups chopped sweet red pepper
1 cup chopped sweet onion
1-2 fresh jalapeno peppers, finely chopped
4 cloves garlic, minced
1/3 cup all-purpose flour
6 cups reduced-sodium chicken broth
2 large yukon gold potatoes, chopped
2 cups fresh sweet corn kernels
1.5 cups whipping cream
1/2 tsp cayenne pepper
2 bay leaves
INSTRUCTIONS
1) in a 5-6 quart dutch-oven/cook pot, cook bacon until crisp. remove with a slotted spoon; set aside. reserve about 1TBS of dripping in the pan.
2)add chicken to the pan, sprinkle with 1/2 tsp salt, 1tsp black pepper. stir over medium-high heat until chicken is no longer pink; remove with slotted spoon. leave all remaining drippings and juices in the pan.
3)add sweet pepper and onion to the pan. cook and stir until tender. add jalapenos and garlic; cook and stir about 3 minutes.
4)stir in flour and actively stir for 1 minute.
5) add broth and potatoes. bring to boiling, then reduce heat and cook uncovered for 10 minutes or until the potatoes are just tender. stir occasionally.
6)stir in chicken, bacon, corn, cream, cayenne, and bay leaves. simmer, uncovered, 15 minutes; stir occasionally.
7) discard bay leaves.
8) serve. top with jalapeno slices if desired.
makes approx. eight (8) servings.
NOTES
1)if you dont like bacon or cant eat bacon, you can leave this part out. instead, substitute approx. 2 TBS olive oil, butter, margarine, or cooking oil to use in step two.
2)cut the chicken pieces smaller than you think you'll want them. bite sized on a fork is different than bite sized in a spoon.
3)i used two jalapenos that first time out and i'm still regretting it. it's not that i'm a wimp who cant handle hot food, it's that between the black pepper, the cayenne pepper, and the jalapenos, this dish delivers the goods on the one-two punch of heat. and the leftovers are even spicier the next day. use one jalapeno and you'll end up perfect.
4)if you cant have corn (diveriticulitis, colitis, or other bowel/intestinal issues) you can leave it out completely, but i recommend that you employ some other vegetation to add color and flavor. cauliflower (the yellow kind, or otherwise) would work, put it in at the same time you put in the potatoes so it has a chance to soften.
5) my bay leaves are small and old. so i typically use two to three times as many as recommended.
6) i know at least one person who cant have garlic. it isnt critical to this recipe, but if you MUST leave it out, use approx. 1 TBS fresh minced ginger or galangal in it's place, or you could use 2 tsp powdered ginger, or 2 tsp powered galangal. something to provide that particular bulby-rooty spice note.
7) if you dont have whipping cream, half n' half will do. but instead of using 1.5 cups, use 1.25 cups.
8) i served mine with thick toasted slices of italian loaf. i think bread is a critical component, but i love bread. you could also serve this with cornbread, texas toast, or just toasted slices of wonderbread.
9)says approx. 8 servings. more like 10. serve small and you've got 12.
10) havent tested freezing it. not sure how that would come out. would be willing to try but the leftovers didnt last - too tasty to ignore.