Meet your new favorite chicken soup recipe.
Rich cream and butteryYukon potatoesprovide balance, while a dash of cayenne pepper adds depth.
How to Make Chicken-Corn Chowder Ahead
Prepare as directed through Step 2.
Credit: Blaine Moats
Cover and chill for up to 3 days.
To reheat, bring soup just to simmering.
Remove with a spoon; set aside.
Reserve 1 tablespoon drippings in pan.
Add chicken to pan.
Sprinkle with salt and black pepper.
Cook and stir over medium-high heat until chicken is no longer pink; remove from pan.
Add sweet pepper and onion to pan.
Cook and stir until tender.
Add chopped jalapeno and garlic; cook and stir for 3 minutes.
Cook and stir for 1 minute.
Add broth and potatoes.
Bring to boiling; reduce heat.
Cook, uncovered, for 10 minutes or just until potatoes are tender, stirring occasionally.
Stir in chicken, corn, cream, cayenne pepper, and bay leaves.
Simmer, uncovered, for 15 minutes, stirring occasionally.
Top reserved cooked bacon and top with jalapeno slices, if desired.
2,000 calories a day is used for general nutrition advice.
