Credit: MadMax Chef

PIQUANTE CHICKEN CORN CHOWDER

The warm air that we’ve been enjoying for months slowly becomes a frozen mist, each morning becoming thicker. Such is the gentle and lovely transition into autumn. These observable changes signal that its time to harvest. 

Corn, swaddled in soft husks and wispy silk go into the basket first. I know these bright, happy marigolds will not last much longer but I’m still careful not to crush them as I collect the remaining hot and bell peppers. Onions, coaxed from their beds, are added to the cache and the last of our aromatic, summer herbs are snipped and collected. 

My basket, now heavy with the results of our summer efforts, sits on the kitchen counter. It’s collective fragrance whispers tales of cold-weather recipes to come. A good majority of this successful harvest has made it’s way into this comforting and creamy chicken corn chowder that has a bit of a kick from those hot peppers. Delicious!

(Hint: I usually make a double batch of this, so I can freeze some for us to enjoy on several nights.)

Total Prep Time: 45 minutes

Servings in Recipe: 6

Serving Size: 1 8oz bowl

PIQUANTE CHICKEN CORN CHOWDER

INGREDIENTS

  • 3 slices bacon, chopped
  • 1 medium yellow onion, finely diced
  • 5 boneless, skinless chicken thighs, cubed
  • 2 cups whole kernel corn, fresh or frozen
  • 1 medium red bell pepper, finely diced
  • 2 russet potato, peeled and diced
  • 1 large magnum hot pepper
  • 1 small jalapeno pepper
  • 2 tbsp all-purpose flour mixed with
  • 2 tbsp water
  • 1/2 – 1 can cream corn
  • 1 carton low sodium chicken broth
  • 1 cup milk or cream
  • Scallions for garnish
Chicken corn chowder in a glass bowl

DIRECTIONS

  • In a large pot or Dutch oven, cook bacon until crisp over medium heat
  • Remove bacon with a slotted spoon to a bowl (lined with a paper towel)
  • Add chicken and cook until lightly browned
  • Remove chicken with a slotted spoon to a separate bowl (lined with a paper towel)
  • In the same pot combine onion and bell pepper. Sauté 5 minutes or until they begin to soften
  • Add jalapeno and magnum peppers, cook for an additional 1-2 minutes
  • Add corn, potatoes, chicken broth, milk or cream. Stir to combine.
  • Bring mixture to a boil then reduce heat to medium and cook for 15 minutes or until potatoes are tender.
  • Add flour mixture, stirring constantly, and cook for an additional 2-3 minutes or until thickened.
  • Garnish with snippets of green onion. Then serve with a side salad and warm tortillas and enjoy!

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