Jalapeño Popper Chicken and Corn Chowder

By: Glenda Embree

Ingredients

4 large jalapeños seeded and minced
1 small red onion minced
1 large red bell pepper minced
1/4 cup of butter
6 cups of chicken stock
3 large russet potatoes peeled and diced (about 3 cups diced)
1 (16-ounce) bag frozen corn kernels
2 cups of cooked chicken breast diced
5 strips of thick-cut bacon fried crisp, drained and crumbled
2 cups of extra sharp cheddar cheese grated
1 (8-ounce) block of cream cheese cut into one-inch cubes
1 cup of heavy cream
1/4 cup of fresh parsley minced
Salt and pepper to taste
Optional garnish Extra grated cheddar, parsley and crumbled bacon

Directions

  1. Sauté the peppers, onions and jalapeños in butter for about five minutes.
  2. Add the chicken stock and potatoes and cook until the potatoes are fork-tender.
  3. Add the corn, bacon, cheddar, cream cheese, and parsley. Continue cooking over medium-low heat, stirring, until the cheese is melted.
  4. Add the cream and continue heating until the chowder is hot enough to serve. Patience is important. Keep the heat low and don't let your chowder boil – cream soups often curdle or separate if boiled. Use medium-low heat and let it gradually come up to serving temperature.
  5. Serve with your favorite crusty bread, crackers and or garnishes.