Recipe: Double Corn and Chicken Chowder (using cooked chicken)

DOUBLE CORN AND CHICKEN CHOWDER

FOR THE SPICE BLEND:
3 tablespoons all-purpose flour
2 to 3 teaspoons Old Bay seasoning
FOR THE CHOWDER:
6 slices bacon
1 large bell pepper, cored, seeded, chopped, about 1 cup
1 large onion, chopped
2 large unpeeled red potatoes, cut into 1/4-inch cubes, covered with cold water
2 cans (14 1/2 ounces each) fat-free, reduced-sodium chicken broth, about 3 1/2 cups
2 large chunks rotisserie chicken, skin removed, meat shredded by hand
2 cans (14 3/4 ounces each) cream-style corn
1 1/2 cups corn kernels (fresh or frozen)
2/3 cup milk

TO PREPARE THE SPICE BLEND:
combine flour and seasoning; set aside.

TO PREPARE THE CHOWDER:
Cook bacon in Dutch oven over medium heat until crisp, turning frequently. Place bacon on paper towel-lined plate, leaving drippings in pan.

Add bell pepper and onion to pan and cook, stirring frequently, until vegetables soften, about 5 minutes.

Drain potatoes and add to pan. Sprinkle spice blend over all and cook, stirring constantly, until spices are fragrant, about 2 minutes.

Add chicken broth and raise heat to medium high. Bring to boil, stirring frequently. Lower heat to medium and cook, covered, until potatoes begin to soften and mixture thickens slightly, about 7 minutes, stirring frequently.

Meanwhile, crumble bacon and set aside.

To chowder, stir in chicken, corn and milk. Return to boil, stirring frequently to prevent sticking. Turn heat to low and simmer, uncovered, until potatoes are tender and chowder has thick, creamy consistency, about 15 minutes, stirring frequently.

Ladle soup into bowls. Sprinkle each serving with crumbled bacon.

Servings: 4
Adapted from Source: Rotisserie Chickens to the Rescue by Carla Fitzgerald Williams