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Mexican Corn, Potato and Chicken Chowder
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Ingredients
5
slices
bacon
1
onion, diced
1
bell pepper, diced
2
Tablespoons
flour
2
cups
chicken broth
3
cups
milk
1
can
Rotel
2
cups
shredded or diced chicken
2
cups
diced potatoes
2
cups
corn
½
teaspoon
cumin
1
teaspoon
salt
½
teaspoon
pepper
1
cup
shredded cheddar cheese
Instructions
Fry bacon in large stockpot. Remove bacon, leaving grease and crumble, set bacon aside.
Add onions and peppers to pan and saute for 4-5 minutes or vegetables become tender.
Add two tablespoons of flour to veggies. Mix to form a roux. Add in cumin.
Pour chicken stock and milk into stockpot. Stir to combine. Continue to heat over medium heat for about two-three minutes.
Add Rotel, chicken, potatoes, and corn to the milk mixture.
Stir in salt and pepper then cook on low heat for 20-30 minutes.
Serve with cheddar cheese and reserved crumbled bacon.
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