Chicken and Corn Chowder

Ingredients

• 6 slices bacon, chopped
• 2 tbsp. unsalted butter
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, finely chopped
• 1/3 c. all-purpose flour
• 6 c. chicken stock
• 2 medium russet potatoes, peeled and chopped
• 1 tsp. salt
• 1 tsp. pepper
• 4 c. corn kernels (from about 5 ears)
• 3 c. shredded cooked chicken
• 1 c. heavy cream
• 3 green onions, chopped

Directions

1. 1Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Remove the bacon to a paper towel lined plate; reserve the bacon drippings in the pan.
2. 2Add the butter to the bacon drippings and let melt. Add the onion, celery, and bell pepper; cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in the garlic; cook 30 seconds more. Sprinkle the flour over the vegetables; cook, stirring constantly, 1 minute. Gradually stir in the chicken broth.
3. 3Add the potatoes, salt, and pepper and bring to a simmer. Cook until the potatoes can be easily pierced with a fork, about 10 minutes.
4. 4Add the corn kernels, chicken, and cream; return to a simmer, and cook until slightly thickened, 10 to 15 minutes more.
5. 5To serve, top with the reserved cooked bacon and chopped green onions.