KitchenMagician's Recipe

CHICKEN - CHICKEN CORN CHOWDER

Category: Cream Soups

2 slices bacon, cut in 1-inch strips
1 yellow onion, diced
1 jalapeno, seeded and diced
1 russet potato, diced
1 red pepper, diced
3 c. frozen corn kernels
salt and pepper
1 T. chopped fresh thyme leaves
2 c. milk
3 c. chicken broth
2 c. shredded rotisserie cooked chicken

cilantro leaves
1 lime, cut into wedges

Heat bacon in a large stockpot over medium heat; cook until crispy and all fat has rendered out
Remove with a slotted spoon to a paper towel lined plate; drain off all but 1 tablespoon fat.
Add onion, jalapeno, potato, red pepper and corn; season to taste with salt and pepper.
Saute for 5 minutes, then add thyme.
Remove from heat and puree with a hand-held immersion blender until smooth.
Return to heat; add milk, chicken broth and chicken and let simmer for about 5 minutes.
Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.