Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a 5- to 6-quart Dutch oven, cook bacon until crisp. Remove with a slotted spoon; set aside. Drain off all but 1 tablespoon drippings from pot.
Add chicken to bacon drippings. Sprinkle with salt and black pepper. Cook and stir over medium-high heat until chicken is no longer pink; remove from pot. Add bell pepper and onion to the pot; cook and stir until tender. Add chopped jalapeño and garlic; cook and stir for 3 minutes. Stir in flour; cook and stir for 1 minute. Add broth and potatoes. Bring to a boil; reduce heat. Cook, uncovered, for 10 minutes or just until potatoes are tender, stirring occasionally. Stir in chicken, corn, cream, cayenne and bay leaves. Simmer, uncovered, for 15 minutes, stirring occasionally. Remove and discard bay leaves.
Ladle chowder into bowls. If desired, top with jalapeño slices.