A hearty chowder of corn and chicken...a bowl full of comfort on a cold winter day.
Ingredients
1cupreduced sodium chicken broth
5bacon stripsdiced
1red bell peppercoarsely chopped
1/2cupchopped onion
1/4cupall-purpose flour
3cupsmilk
1teaspoonTabasco sauce
2cupsfrozen whole kernel corn
1cupcooked chicken breastcut into bite sized pieces
1/2teaspoonKosher salt
1teaspoonBasil (I use and recommend Gourmet Garden
1Tablespoonminced garlic (I use and recommend Gourmet Garden
Instructions
In a large Dutch Oven, fry bacon over medium heat for 5 minutes. Next add bell pepper and onion. Cook until onion is translucent and the vegetables are tender.
Add flour; cook and stir until smooth. Slowly stir in milk, Tabasco sauce and chicken broth. Bring to a boil; then cook until thickened, about 3 minutes.
Add chicken, corn, seasonings and herbs. Stir until well incorporated and cook for 10 minutes or until heated through.