Chicken and Corn Chowder
Ingredients
Scale
- 3 pieces leftover chicken, shredded
- 4 slices bacon, cooked and crumbled
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 white onion, chopped
- 1 bell red bell pepper chopped
- 2 pcs potatoes, cubed
- 2 tbsp all purpose flour
- 7 cups chicken broth (or water + 2 pcs chicken cube)
- 2 bay leaf
- 1 can corn kernels
- 1 cup milk (I used evaporated milk)
- chopped spring onion for garnish
Instructions
- In a pot, heat butter and olive oil.
- Sauté garlic and onion until onions become translucent. Add bell pepper and saute until tender.
- Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
- Add potatoes and bay leaves then bring to a boil. Simmer until potatoes are tender.
- Add in cooked chicken, corn and pour in milk. Bring to a boil and simmer for 15 minutes.
- Transfer to serving bowls, top with bacon and spring onion and serve with crusty bread.