I meant to post this recipe over the weekend but got super sidetracked binge watching Sons of Anarchy (again), finally finished season 6 and 4 episodes from finishing season 7! All I can say is holy mother of biscuits! I can’t wait to see that snake of a mother suffer (slowly and painfully!) the consequences of her LIES!!! Don’t tell me…
Ok so that was my excuse for being MIA for a few days. Now on to this Jalapeno Chicken Corn Chowder, with its long list of ingredients that I meticulously measured and noted while cooking 🙂 , all for you! This recipe is actually quite easy, I adapted it from a soup magazine I picked up while grocery shopping, cuz I love soup, anytime of the year. Although you should take advantage of this cooler weather for some hot AND spicy chowder! 😉
The original recipe calls for roasted chicken meat, so you don’t even have to cook the chicken, if you want to cut down the cooking time and go for a quick dinner. I made my soup with fresh chicken thigh rubbed with salt, pepper and cumin, then seared in olive oil. That chicken seasoning I totally made up and it was totally delicious! You could use chicken breast or even turkey. Ooo… I know what I’m making for day after Thanksgiving this year 😉 (if I remember in 10 months)
- 2 tablespoons of olive oil
- 8 slices of turkey bacon (1 package)
- 2 lbs boneless skinless chicken thigh
- 1 large red bell pepper (1 – 1.5 cups - chopped)
- 1/2 a large sweet onion (about 1 cup - chopped)
- 2 jalapenos – finely chopped
- 4 large garlic cloves - minced
- 1/3 cup white whole wheat flour (or all-purpose)
- 6 cups chicken stock
- 2 large yukon gold potatoes - chopped
- 2 cups frozen corn
- 3/4 cup cream
- 3/4 cup milk
- 2 teaspoons of kosher salt
- 1 teaspoon of black pepper
- 1/2 teaspoon of cumin
- 1/2 teaspoon of cayenne pepper
- Sliced jalapeno for serving (optional)
- Wash and prepare all the vegetables and set aside.
- Wash and pat the chicken dry. Cut into 1” pieces. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon of cumin and set aside.
- Slice the turkey bacon into 1/2” pieces.
- Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven on high, add the turkey bacon and cook until brown and slightly crispy. Remove the bacon and place on a paper towel to drain the oil.
- Add the chicken to the pot with the turkey bacon dripping and cook until cooked through and tender. Remove the chicken and reserve two table spoons of the drippings in the pot.
- Add the onion and bell pepper, reduce heat to medium high, cook stirring occasionally for several minutes until onion is translucent.
- Add jalapeno and garlic and cook stirring often until garlic is fragranced, 1 – 2 minutes.
- Add the 1/3 cup of flour and stir for a minute, the flour will absorb all the oil at the bottom of the pan and clump up.
- Add the chicken stock and potato, bring to a boil then reduce heat to medium and let the soup simmer for about 10 minutes or until potato is slightly tender.
- Add the chicken back in, add corn, cream, milk, the rest of the salt (or to taste), pepper and cayenne pepper. Bring back to a boil then let the soup simmer until potato is completely tender and everything is heated through.
- Ladle soup into bowls, top with bacon and sliced jalapeno (optional).