Mexican Corn, Potato and Chicken Chowder
Ingredients
- 5 slices bacon
- 1 onion, diced
- 1 bell pepper, diced
- 2 Tablespoons flour
- 2 cups chicken broth
- 3 cups milk
- 1 can Rotel
- 2 cups shredded or diced chicken
- 2 cups diced potatoes
- 2 cups corn
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese
Instructions
- Fry bacon in large stockpot. Remove bacon, leaving grease and crumble, set bacon aside.
- Add onions and peppers to pan and saute for 4-5 minutes or vegetables become tender.
- Add two tablespoons of flour to veggies. Mix to form a roux. Add in cumin.
- Pour chicken stock and milk into stockpot. Stir to combine. Continue to heat over medium heat for about two-three minutes.
- Add Rotel, chicken, potatoes, and corn to the milk mixture.
- Stir in salt and pepper then cook on low heat for 20-30 minutes.
- Serve with cheddar cheese and reserved crumbled bacon.
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