Wild Mushroom, Smoked Chicken And Corn Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 6 slices of thick sliced bacon, diced
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 cups of frozen shoepeg corn, thawed, divided
• 1 1/2 cups chopped smoked chicken or 1 1/2 cups turkey
• 3 medium red potatoes, peeled, and, chopped
• 1/2 cup sliced and diced wild mushroom
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon fresh ground black pepper
• 4 cups water
• 2 cups half-and-half, divided

Recipe

• 1 in large pot or dutch oven, cook bacon over medium-high heat 4 to 6 min until browned. place on paper towel-lined plate.
• 2 drain all but 1 tablespoon of the drippings from the pot. cook onion, red pepper, and green pepper, for 5 minutes or until crisp-tender. return the bacon to the pot.
• 3 stir in 2 cups of the corn, chicken, potatoes, mushrooms, salt, cayenne pepper,and black pepper.
• 4 add 4 cups of water or enough to cover.
• 5 partially cover pot and bring to a boil.
• 6 reduce heat to low; cook for 30 minute.
• 7 meanwhile in blender or food processor, blend remaining 1 cup of corn and 1 cup of the half-and-half until almost smooth.
• 8 just before serving, stir the pureed corn mixture and remaining half-and-half into the soup bring just to a simmer.
• 9 (do not let boil soup will curdle).