Chicken & Wild Rice Corn Chowder
By Jenny Breen
Ingredients
- 1 lb boneless skinless chicken breast*, cooked and shredded
- 2 cups cooked wild rice*
- 8 slices bacon*, cooked and crumbled
- 1/4 cup butter, diced into 4 pieces
- 1 large red bell pepper*, diced (1 1/2 cups)
- 1 medium yellow onion*, diced (1 1/4 cups)
- 1 – 2 jalapeños*, seeded for less heat if desired, finely chopped
- 4 cloves garlic*, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 3 medium potatoes*, peeled and diced slightly less than 1/2-inch thick (3 cups)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 1/2 cups fresh or frozen corn*
- 1 1/2 cups half and half
- Green onions* and seeded, finely chopped jalapeños*, optional for serving
*Ingredient available at the Mill City Farmers Market
Instructions
In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapeños and sauté until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended. Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
Add in cooked chicken, wild rice, corn and half and half and simmer, uncovered 10 – 15 minutes longer, stirring occasionally. Serve warm topped with bacon, green onions, and optional jalapeño peppers.
