Chicken Corn Chowder

Nothing fights of the cold, or just a long day, like a big bowl of comfort food like Chicken Corn Chowder! This is fairly easy to make, yet does the soul good.
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  • 6-8 slices bacon (more if you want more garnish)
  • 2 cups potatoes, chopped into very small chunks
  • 1 cup onion, diced
  • 1 cup diced (or julienne) carrots
  • 1 jalapeno, seeded and diced (add some seeds if you want it spicy)
  • 2 cups corn kernels, frozen, fresh, or canned
  • ¼ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Heavy Pinch Cayenne pepper
  • 3 cups chicken broth
  • 1 ½ cups milk
  • 2 cups diced or shredded cooked chicken
  • salt and pepper, to taste
  • Garnish: leftover bacon, sharp cheddar, sriracha, and green onions if you like


Cook bacon in a Dutch oven or large pot and set bacon aside on a paper towel to drain. Pour out all but 3-4 tablespoons of the bacon drippings. In the remaining bacon drippings, add your potatoes, onions, carrots, jalapeno, and corn with your salt, pepper, and cayenne pepper and stir-fry on medium until onions are tender and translucent. Add in your flour and stir until the flour is absorbed. Add your chicken broth and stir on medium heat until it thickens (for about 5 minutes), like a gravy. Add your chicken, milk, and about half of your cooked bacon (chopped) and let cook on medium for about 10-15 minutes, or until potatoes are tender. Salt and pepper to taste. Garnish with chopped up bacon, cheese, green onions, and sriracha and serve with crusty bread, biscuits, corn bread, or crackers.