I decided to participate in a Recipe Exchange event where you send in a recipe that represents the region where you are from and then you receive someone else’s recipe, cook it, and blog about it!
I received this recipe for Chicken Corn Chowder from the Midwest and thought it looked great and super-easy. I did cut out the bacon grease because we had pre-cooked the bacon from our breakfast this morning. Other than that, everything else was kept the same and it came out pretty tasty. I don’t know that I would classify it as Chowder though. It wasn’t what I was expecting when I heard “chowder”. I thought it was more like a Chicken Chili, but maybe I’m just trying to Tex-ify it! Maybe it’s the fact that Alex is from the Midwest originally (Kansas) but he could NOT STOP raving about how much he liked it. For me it was good, but not good enough that I would rave about it non-stop.
6 slices bacon
1 Tbsp. oil
1 c. chopped onion
1 c. chopped red bell pepper
2 boneless skinless chicken breast halves, cooked and shredded
1 c. chicken broth
1 c. milk
1 (16-oz.) can creamed corn
1 (4-oz.) can diced green chiles
1 pkg. taco seasoning (about 4 Tbsp.)
Heat soup pot over medium heat. Add bacon and cook until crispy. Remove from pot and drain on paper towels. Crumble bacon.
Raise heat to medium-high. Add oil to bacon grease. Add onion and bell pepper, and cook until browned. Add chicken to warm.
Add remaining ingredients (including bacon) and mix well. Bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes. Serve.