- 1/2 pound smoked bacon, chopped
- 1 onion, chopped
- 4 cloves garlic, chopped
- 6 (4 ounce) cans chopped mild green chile peppers
- 2 1/2 pounds skinless, boneless chicken breast halves, cubed
- 1 1/2 pounds russet potatoes, cubed
- 1/4 cup butter
- 2 (16 ounce) cans cream-style corn
- 1 pint heavy whipping cream
- salt and ground black pepper to taste
- Place bacon in a large stockpot; cook and stir over medium-high heat until lightly browned, about 10 minutes. Add onion and saute until onion is tender, about 10 minutes. Add garlic and cook until fragrant, about 2 minutes.
- Stir green chiles into bacon-onion mixture and bring to a simmer; add chicken. Simmer mixture until chicken is almost fully cooked, about 10 minutes. Add potatoes and butter to green chilies-chicken mixture and reduce heat to medium; cook until potatoes are almost tender, 10 to 15 minutes.
- Stir corn and cream into mixture and reduce heat to medium-low; cook, stirring frequently and scraping bottom of pot with a wooden spoon, until potatoes are tender, about 10 more minutes. Season with salt and pepper.
05/07/2018
recipepes.com
Papa Dar's Green Chile and Chicken Corn Chowder, recipe
PT15M
PT1H
5
455 calories
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