Chicken, Bacon And Corn Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 3/4 cup onion, chopped
• 1 jalapeno pepper, seeded and minced
• 2 garlic cloves, chopped
• 3 slices cooked bacon, diced
• 3 cups cubed cooked chicken (rotisserie chicken works well)
• 2 (11 ounce) cans yellow and sweet whole kernel corn (green giant)
• 1 (14 3/4 ounce) can creamed corn (green giant)
• 1 (10 ounce) can rotel
• 2 (10 3/4 ounce) cans low-fat cream of chicken soup
• 1 (10 1/2 ounce) can low sodium chicken broth
• 2 cups 2% low-fat milk
• 1 -2 cup shredded mozzarella-provolone cheese blend
• fresh ground pepper

Recipe

• 1 in a large dutch oven over medium heat, melt butter.
• 2 add onion, garlic and jalapeño pepper and saute for 3-5 minutes, or until vegetables are soft.
• 3 in a small bowl, mix soup and broth together until smooth.
• 4 add soup mixture, rotel, corn, bacon and chicken to the vegetables and cook for 20-25 minutes, stirring frequently.
• 5 add milk and cook for another 5-10 minutes.
• 6 just before serving, add the cheese and lots of fresh ground pepper to taste and heat until the cheese is melted.
• 7 serve warm with cornbread or fresh hot dinner rolls and a salad.