INGREDIENTS

  • 4 large jalapenos, seeded and minced
  • 1 small red onion, minced
  • 1 large red bell pepper, minced
  • 1/4 cup butter
  • 6 cups chicken stock
  • 3 large russet potatoes, peeled and diced (about 3 cups diced)
  • 1 (16-ounce) bag frozen corn kernels
  • 2 cups cooked chicken breast, diced
  • 5 strips thick-cut bacon, fried crisp, drained and crumbled
  • 2 cups extra sharp cheddar cheese, grated
  • 1 (8-ounce) block of cream cheese, cut into one-inch cubes
  • 1 cup heavy cream
  • 1/4 cup fresh parsley, minced
  • Salt and pepper, to taste
  • Optional garnish, Extra grated cheddar, parsley and crumbled bacon

DIRECTIONS

  • Sauté the peppers, onions and jalapenos in butter for about five minutes.
  • Add the chicken stock and potatoes and cook until the potatoes are fork-tender.
  • Add the corn, bacon, cheddar, cream cheese, and parsley. Continue cooking over medium-low heat, stirring, until the cheese is melted.
  • Add the cream and continue heating until the chowder is hot enough to serve. Patience is important. Keep the heat low and don't let your chowder boil – cream soups often curdle or separate if boiled. Use medium-low heat and let it gradually come up to serving temperature.
  • Serve with your favorite crusty bread, crackers and or garnishes.
  • Yield: 8 Servings
  • Course: Entrée