Chicken Corn Chowder With A Kick

Name: Chicken Corn Chowder With A Kick
Ingredients: 3 whole Red Potatoes, Diced; 1 cup Whole Milk; Lawry's Seasoned Salt, To Taste; 8 ounces, weight Button Mushrooms, Quartered; 1/2 whole Red Pepper, Diced; 1 whole Jalapeno Pepper, Diced With Seeds; 1 teaspoon Olive Oil; 3 pieces Boneless Skinless Chicken Breast; 1 bag Frozen Corn (12-16 Ounce Bag - Although I Was Lucky To Have Fresh); 48 ounces, fluid Low Sodium Chicken Broth; Optional Toppings: Shredded Cheddar, Sour Cream, Real Crumbled Bacon Bits

11 ingredients

5 steps

Ingredients

3 whole Red Potatoes, Diced
1 cup Whole Milk
Lawry's Seasoned Salt, To Taste
8 ounces, weight Button Mushrooms, Quartered
1/2 whole Red Pepper, Diced
1 whole Jalapeno Pepper, Diced With Seeds
1 teaspoon Olive Oil
3 pieces Boneless Skinless Chicken Breast
1 bag Frozen Corn (12-16 Ounce Bag - Although I Was Lucky To Have Fresh)
48 ounces, fluid Low Sodium Chicken Broth
Optional Toppings: Shredded Cheddar, Sour Cream, Real Crumbled Bacon Bits

Directions

1

Please bear with my instructions as I usually don't write recipes myself.
2

Boil some water in a saucepan, add potatoes and boil to make mashed potatoes (probably around 15-20 minutes). When potatoes are soft, drain water. Add Lawry's Seasoning salt to taste and milk. Mash until you have mashed potatoes. I used Red Potatoes and left the skin on.
3

In small frying pan, saute mushrooms and peppers in a little butter until desired softness has been reached.
4

In a dutch oven, heat 1 teaspoon of olive oil over high heat. Add chicken and brown until a golden brown. Add corn and chicken broth and bring to a boil, thoroughly cooking chicken. Add peppers, mashed potatoes, and mushrooms and simmer until you are ready to eat!
5

Add toppings and whip up some corn bread on the side! YUM!!!!