Chicken Corn Chowder
SERVES 4
SHARE
- 1 cup bacon, finely diced
- 1 cup celery, diced
- 1 cup onion, diced
- 1/2 red pepper, diced
- 1/2 cup flour
- 3 cups chicken broth, heated
- 2 cups chicken breast, cooked and diced
- 2 cans corn, drained, 15 1/4 ounces each
- 2 tablespoons Cholula® Original Hot Sauce
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon thyme
- 1/4 teaspoon white pepper
- 1 bay leaf
- milk or heavy cream, as needed
- 1In a large saucepan, sauté the bacon over medium heat. Add onion, celery and red pepper and heat until onion becomes translucent.
- 2Add flour and mix with a wooden spoon. Heat for 3 - 5 minutes over low heat. Stir occasionally and don’t let the mixture turn brown.
- 3Add chicken broth and stir until all lumps are removed.
- 4Combine chicken, drained corn, Cholula Original, Worcestershire sauce, thyme, white pepper and bay leaf.
- 5Bring to a boil. Mix everything and simmer. Cook for approximately 30 minutes or until the chowder thickens.
- 6Remove the bay leaf and add milk or cream to make the chowder your preferred consistency.
Recipe By: Recipe by The Clever Cleaver Brothers®
