Spicy Corn and Chicken Chowder

This recipe turned out really well thanks to some tweaking.
My personal touches were chucking out the nasty soap weed (cilantro) and adding in a healthy dose of cayenne.
I also cooked the hell out of the onions and used sweet walla walla's instead of barfy white onion which one of the original recipes I used called for.
I also indulged my lazy bone by using pre-cooked, frozen chicken breast strips from Trader Joe's. God I love TJ's. Get used to hearing me talk about it. Their produce is hit or miss but always cheap cheap cheap as Tommy Wiseau would say. Where was I...

If you use some shortcuts, you can make this meal in a snap. It's hearty, comforting and makes for some delightful leftovers.
Bon Apetit!

- 1 tbsp butter
- 3-4 strips of bacon (diced)
- 1 large russet potato (peeled and diced) (should be 3-4 cups)
- 1 medium vidalia or walla walla onion (small dice)
- 3/4 cup red bell pepper (chopped)
- 1 tbsp minced garlic
- 1 small jalapeno ( small dice)
- 3 cups chicken stock
- 3 cups frozen sweet corn kernels (thawed)
- 1 1/2 cup milk or cream
- 1 cup thawed frozen chicken breast strips (diced)
- 1 tbsp fresh thyme
- 1/2 tsp cayenne pepper
- salt and pepper to taste
- squeeze of lime



In small stock pot heat butter and add in diced bacon, cook until crisp, remove bacon with a slotted spoon and reserve on a paper towel for later.

Add in onion, red pepper and a pinch of salt and pepper, cook until soft and barely caramelized

Add jalapeno and garlic, cook 1-2 min. then add potatoes and pour in chicken stock. Cover and bring to a boil, cook covered at a low boil for 10-12 minutes until potatoes are soft

Add corn and cook 5-6 minutes.

Pour half of the mixture into a blender or food processor and puree then pour back into the pot. Add milk, bacon, chicken, thyme, cayenne pepper and the squeeze of lime juice. Taste then add salt and pepper to taste.

top with a few pieces of extra bacon and serve! YUM