Wes is the cook in this relationship no doubt but I can follow a recipe like no other...
and while reading Better Homes and Gardens I came across one we had to try.
Spicy Chicken-Corn Chowder
- 8 slices of bacn, chopped
- 1lb skinless, boneless chicken breast, cut in bite size pieces
- 1 1/2 cups chopped red sweet pepper
- 1 cup sweet onion
- 1 to 2 fresh jalapeno peppers. finely chopped
- 4 garlic cloves, minced
- 1/3 cup all purpose flour
- 6 cups reduced-sodium chicken broth
- 2 large yukon gold potatoes, chopped
- 2 cups fresh sweet corn kernels
- 1 1/2 cups whipping cream
- 1/2 tsp. cayenne pepper
- 2 bay leaves
- In a 5 to 6 quart dutch oven cook bacon unitl crisp. Remove with spoon; set aside. Reserve 1 tablespoon drippings in the pan.
- Add chicken to pan. Sprinkle with 1/2 teaspoon each salt and pepper. Stir over medium high heat until chicken is no longer pink; remove. Add sweet pepper and onion to pan. Cook and stir until tender. Add jalapenos and garlic; cook and stir 3 minutes. Stir in flour. Cook and stir 1 minute. Add broth and potatoes. Bring to boiling; reduce heat. Cook uncovered, 10 minutes or until potatoes are tender; stirring occasionally. Stir in chicken, corn, cream, cayenne, and bay leaves. Simmer, uncovered 15 minutes; stir occasionally. Discard bay leaves.
- Top with jalapeno slices and bacon.
