Spicy Chicken Corn Chowder

Spicy Chicken Corn Chowder



Ingredients:

5 bacon slices, chopped
2 tbsp. butter
1 med. onion, chopped (of course I omitted this)
2-4 cloves garlic, finely minced
1 1/2 lbs. boneless, skinless chicken breast, chopped into 1/2" pieces
1 cup chopped red or orange bell peppers
3-4 tbsp. flour
6 cups low sodium chicken broth
3 1/2 cups russet potatoes, peeled and cut into 1/2" cubes
1 tsp. ground cumin
1 1/2 tbsp. chopped fresh thyme (or 2 tsp. dried)
1 16oz. bag frozen corn
2 cups half and half or cream
2 cups shredded Monterey Jack cheese (plus more for garnish)
1 or 2 4 oz. cans chopped green chile's
1/4 tsp. Tabasco sauce
1/2 cup green onions (do I even need to say I skipped this?)(plus more for garnish)
1/2 cup fresh cilantro, chopped (plus more for garnish)

Directions:

Cook bacon in a large pot over medium high heat until crisp. Transfer bacon to paper towels to drain and cool; crumble and reserve for garnish. Pour off all but 1/4 cup drippings from the pot. (Save those drippings for your refried or black beans for another day!!!!) Add butter to pot and melt over medium high heat. Add onions, garlic, chicken and bell peppers; saute until onions are soft and chicken is golden brown, about 10 minutes. Add flour; stir and simmer for 1 to 2 minutes.

Whisk in broth, then add potatoes, cumin, and thyme; bring to a boil. Reduce heat to medium low and simmer uncovered until potatoes are somewhat tender, about 8 minutes.

Add corn, half and half, cheese, green chile's, and Tabasco; simmer until corn is tender, about 8 minutes more. Add green onions and cilantro; simmer for 5 more minutes. Season with salt and pepper.

Garnish with bacon, cheese, green onions and cilantro.