Chicken & Wild Rice Corn Chowder

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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.

Jenny Breen