Chicken, Bacon And Corn Chowder

Name: Chicken, Bacon And Corn Chowder
Ingredients: 2 tablespoons butter; 3/4 cup onion, chopped; 1 jalapeno pepper, seeded and minced; 2 garlic cloves, chopped; 3 slices cooked bacon, diced; 3 cups cubed cooked chicken (Rotisserie chicken works well); 2 (11 ounce) cans yellow and white sweet whole kernel corn (Green Giant); 1 (14 3/4 ounce) can creamed corn (Green Giant); 1 (10 ounce) can rotel; 2 (10 3/4 ounce) cans low-fat cream of chicken soup; 1 (10 1/2 ounce) can low sodium chicken broth; 2 cups 2% low-fat milk; 1 -2 cup shredded mozzarella-provolone cheese blend; fresh ground pepper

14 ingredients

7 steps

Ingredients

2 tablespoons butter
3/4 cup onion, chopped
1 jalapeno pepper, seeded and minced
2 garlic cloves, chopped
3 slices cooked bacon, diced
3 cups cubed cooked chicken (Rotisserie chicken works well)
2 (11 ounce) cans yellow and white sweet whole kernel corn (Green Giant)
1 (14 3/4 ounce) can creamed corn (Green Giant)
1 (10 ounce) can rotel
2 (10 3/4 ounce) cans low-fat cream of chicken soup
1 (10 1/2 ounce) can low sodium chicken broth
2 cups 2% low-fat milk
1 -2 cup shredded mozzarella-provolone cheese blend
fresh ground pepper

Directions

1

In a large Dutch oven over medium heat, melt butter.
2

Add onion, garlic and jalapeno pepper and saute for 3-5 minutes, or until vegetables are soft.
3

In a small bowl, mix soup and broth together until smooth.
4

Add soup mixture, Rotel, corn, bacon and chicken to the vegetables and cook for 20-25 minutes, stirring frequently.
5

Add milk and cook for another 5-10 minutes.
6

Just before serving, add the cheese and lots of fresh ground pepper to taste and heat until the cheese is melted.
7

Serve warm with cornbread or fresh hot dinner rolls and a salad.