Corn Chilies and Chicken Chowder

Corn Chilies and Chicken Chowder

Miz Helen's Kitchen

Ingredients

4 slices bacon, cut in small pieces

1 medium size onion, chopped

4 cups whole kernel corn

1 cup roasted green chilies, chopped

1 medium jalapeno, seeded and chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

2 teaspoons salt

1 teaspoon black pepper

dash Tabasco Sauce

3 cups cooked chicken, chopped

4 cups Chicken Broth

2 cups half and half

3 to 4 tablespoons corn meal

1/3 cup water

4 tablespoons butter

4 green onions, chopped for garnish

Directions

In a heavy soup pot cook the bacon.

Add the onions, red and green peppers, green chilies and garlic. Saute this mix until the onions are clear and the peppers are soft.

Add the corn and mix well, continuing to cook on a medium heat.

Add the salt and pepper and mix well.

Add the chicken and cook the mix for 5 minutes, stirring so that the mix doesn't not scorch.

Add the butter,chicken broth, Tabasco Sauce and the half and half. Stir well and reduce the heat to low.

To thicken the chowder, mix 3 tablespoons corn meal in 1/3 cup water, add to the chowder and mix well.

To thin the chowder, add more chicken broth.

Simmer the chowder for 30 minutes before serving.

Garnish with chopped green onions.

I am serving with Tex-Mex Corn Bread

Enjoy!