Hearty Chicken & Roasted Red Pepper Corn Chowder
Warm up on a chilly day with this Hearty Chicken & Roasted Red Pepper Corn Chowder. Infused with the sweet and smoky flavor of roasted red peppers, this chowder showcases tender chicken and vibrant corn in a creamy broth that's both comforting and satisfying. Perfect for family gatherings or a cozy night in, pair it with crusty bread for a delightful meal. A true crowd-pleaser, this chowder not only nourishes the body but also warms the soul with every delicious spoonful.
N/A
Servings
300
Calories
18
Ingredients
Ingredients
Cooked chicken (rough chopped)
2 cups (cooked, rough chopped)
Corn
2 cups (frozen or fresh)
Bacon
4 slices (fried crispy)
Yellow onion
1 cup (chopped)
Celery
1/4 cup (chopped)
Roasted red pepper
1/2 cup (chopped)
Garlic
1 teaspoon (chopped)
Rubbed sage
1/2 teaspoon (dried)
Bay leaf
1 leaf (whole)
Parsley
2 tablespoons (chopped)
Raw potatoes
1 1/2 cups (peeled and diced)
Chicken stock
4 cups (homemade or store-bought)
Half-and-half
1 cup (liquid cream)
Vegetable oil
1 tablespoon (for sautéing)
Butter
1 tablespoon (for richness)
Cayenne pepper
1 pinch (for heat)
Salt
to taste (for seasoning)
Black pepper
to taste (for seasoning)
Instructions
1
In a heavy-duty Dutch oven, cook bacon over medium heat until crispy. Remove from the pot, crumble, and reserve for later.
2
Carefully pour off most of the bacon fat, leaving about 1 tablespoon in the pot. Add 1 tablespoon of vegetable oil to the residual bacon fat.
3
Sauté the chopped onion, celery, and garlic over low to medium heat for approximately 3-4 minutes, stirring frequently until the onions are translucent but still slightly crisp.
4
Pour in the 4 cups of chicken stock and add diced potatoes along with the bay leaf, chopped parsley, and rubbed sage. Bring the mixture to a gentle simmer.
5
Continue to simmer for about 15 minutes, or until the potatoes are just tender. Remove the bay leaf.
6
Stir in the cooked chicken, corn, crumbled bacon, chopped roasted red peppers, and a pinch of cayenne pepper. Allow the chowder to return to a gentle simmer.
7
Remove the pot from heat and stir in the half-and-half. Season with salt and black pepper to taste.
8
Return the chowder to low heat just to warm through, being careful not to boil. Stir in the butter until melted and fully incorporated.
9
Serve hot, garnished with additional parsley if desired, along with warm, crusty bread.
Nutrition Information
15g
Fat
25g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Chicken & Roasted Red Pepper Corn Chowder?
It is a comforting and satisfying soup featuring tender chicken, vibrant corn, and a creamy broth infused with the sweet and smoky flavor of roasted red peppers.
What type of chicken should be used for this recipe?
The recipe calls for 2 cups of cooked chicken that has been rough chopped.
Can I use frozen corn for the chowder?
Yes, you can use either 2 cups of frozen or fresh corn for this recipe.
How many calories are in a serving of this chowder?
There are approximately 300 calories per serving.
How much protein does this chicken chowder provide?
One serving contains 20g of protein.
What are the primary seasonings used in this dish?
The chowder is seasoned with rubbed sage, a bay leaf, fresh parsley, cayenne pepper, salt, and black pepper.
Is there bacon in this recipe?
Yes, it includes 4 slices of bacon that are fried until crispy and crumbled.
What kind of pot should I use to cook the chowder?
A heavy-duty Dutch oven is recommended for cooking this recipe.
How long should the potatoes simmer?
The potatoes should simmer in the chicken stock for about 15 minutes, or until they are just tender.
When should I add the dairy components?
The half-and-half and butter should be stirred in after the pot has been removed from the heat to prevent boiling.
Can I use store-bought chicken stock?
Yes, you can use 4 cups of either homemade or store-bought chicken stock.
What is the total carbohydrate content?
Each serving contains 25g of carbohydrates.
How do I prepare the vegetables before cooking?
The onion and celery should be chopped, the garlic chopped, and the potatoes should be peeled and diced.
Is this chowder spicy?
It contains a pinch of cayenne pepper for a subtle hint of heat, but it is generally considered hearty rather than very spicy.
What should I serve with this meal?
It is best paired with warm, crusty bread for a complete and delightful meal.
How much fat is in this recipe?
There are 15g of fat per serving.
Do I need to leave the bay leaf in the soup when serving?
No, you should remove the bay leaf after the simmering process is complete.
How many ingredients are in this recipe?
The recipe consists of 18 ingredients in total.
What is the purpose of the butter in this chowder?
One tablespoon of butter is added at the end to provide extra richness to the broth.
How do I start the cooking process?
Start by cooking the bacon in the Dutch oven until crispy, then reserve the bacon and most of the fat.
What type of oil is used for sautéing?
One tablespoon of vegetable oil is used along with residual bacon fat to sauté the vegetables.
How much roasted red pepper is required?
The recipe uses 1/2 cup of chopped roasted red peppers.
Can I use fresh herbs instead of dried rubbed sage?
While the recipe specifies dried rubbed sage, you can use fresh sage, though you may need to adjust the quantity for flavor.
Is this recipe suitable for family gatherings?
Yes, it is described as a true crowd-pleaser and is perfect for family gatherings or cozy nights in.
What is the garnish for this chowder?
You can garnish the dish with additional fresh chopped parsley if desired.
How should I reheat leftovers?
Reheat the chowder over low heat just until warmed through, being careful not to let it boil to prevent the dairy from separating.
How many potatoes are needed?
The recipe calls for 1.5 cups of peeled and diced raw potatoes.
What is the flavor profile of the roasted red peppers?
They provide a sweet and smoky flavor that infuses the entire broth.
How much half-and-half is used?
The recipe uses 1 cup of liquid half-and-half cream.
How long should I sauté the onions and celery?
Sauté them over low to medium heat for approximately 3-4 minutes until the onions are translucent.