yeilds about 6 servings
3 slices cooked bacon, crumbled
1/2 lb shredded chicken breast
1 1/2 cups frozen or fresh corn kernels
1/2 red bell pepper chopped
1 small sweet onion chopped
2 celery stalks, thinly sliced
2 russet potatoes, diced
2 cups chicken stock
2 1/2 cups organic whole milk
1 handful chopped cilantro
2 pinches cayenne pepper
salt and pepper to taste
Saute the all of vegetables in a pan until onions are translucent and potatoes are soft (excludes cilantro). Meanwhile in a pot, heat chicken stock and bring to slow boil. Slowly stir in milk. Add chicken, vegetables, cayenne pepper and simmer on low. Remove about half of the chowder and puree in blender. YOU MUST LET THIS COOL BEFORE PUREEING! Return to the pot and stir. Add bacon and cilantro just before serving. MMMMM.... so good. Has just the right amount of heat, creaminess and that little bit of sweet corn crunch. Killer combo. This makes a great meal with some toasted rustic bread.
