Chicken Corn Chowder

Ingredients

• 1-1/2 cup butter

• 1/2 cup onion, diced

• 2-3 cloves fresh garlic, minced

• 1/2 cup all purpose flour

• 32 ounces chicken broth

• 1-1/2 cup Yukon potatoes, cubed

• 1/2 cup carrots, diced

• 1/2 cup celery, diced

• 1/4 cup fresh parsley, chopped fine

• 2 teaspoons jalapeño, minced

• 2 cups half & half

• 3 cups frozen or fresh corn

• 2 teaspoons kosher salt

• fresh ground pepper, to taste

• 1 - 14.5 canned chicken, drained (or rotisserie chicken, deboned and chopped)

• 1 pound bacon, chopped, fried and drained

• 1/2 pound extra sharp white cheddar cheese, shredded

Directions

• In a small saucepan boil cubed potatoes until tender, drain and set aside

• In a large soup kettle, melt 1 stick of butter and sauté onion and garlic

• Slowly add flour to make a roux

• While stirring with a wire whisk, slowly add the chicken broth

• Add carrots, celery, parsley, and jalapeño

• Allow to simmer 20 minutes

• Add half & half, corn, cooked potatoes, salt, pepper and chicken

• Allow to simmer 10-15 minutes. Do not boil

• Cut up remaining ½ stick butter and stir into soup

• Top each individual bowl with bacon and cheese

• Serve with Ritz crackers too!