Ingredients
Scale
- 5 strips bacon, drippings reserved
- 4 cups chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 small yellow onion, diced
- 2 tablespoons butter
- 1–2 jalapeno peppers, diced
- 3/4 cup red bell pepper, diced
- 3 cloves garlic, minced
- 1/3 cup flour
- 2 cups half and half
- 1 bay leaf
- 1 lb. boneless/skinless chicken breast, or 2 cups leftover/rotisserie chicken
- Salt/Pepper to taste
- 1 lb. Yukon gold potatoes, diced
- 1 (15 oz.) can sweet kernel corn, drained
- 1 cup cheddar cheese, shredded (Optional)
- 1/3 cup green onions, diced
- Seasonings: ½ teaspoon each salt, oregano, paprika, mustard powder, chili powder, cumin
- 1 pinch Cayenne Pepper
Instructions
- Cook the bacon in a 4.5-quart soup pot slowly over low heat. Set aside and chop once cooled.
- Combine chicken broth, hot sauce, Worcestershire sauce, and seasonings in a large measuring cup. Set aside.
- Leave 2 tbsp. bacon drippings in the pot. Add onions and soften over medium heat for 3 minutes.
- Add butter, jalapeno peppers, bell peppers, and garlic. Soften for 3 more minutes.
- Add flour and cook for 2 minutes, until it begins to brown.
- Add chicken broth mixture and half and half in small splashes, stirring continuously. Add bay leaf. Bring to a boil, then reduce to a simmer.
- Cut chicken in half lengthwise, season with salt and pepper, and add to the chowder. Simmer gently until chicken is cooked through (15-20 minutes). Remove and let rest.
- Add diced potatoes and simmer uncovered until fork tender (20-25 minutes).
- Dice chicken and add it back to the chowder along with corn. Heat through for 1-2 minutes.
- Gradually stir in cheese until melted (if using). Remove bay leaf. Garnish with chopped bacon and green onions.
Notes
- For a thicker chowder, mash some potatoes or add extra flour.
- Freeze leftovers in airtight containers for up to 3 months.
- Substitute dairy-free milk and gluten-free flour for dietary restrictions.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg