chicken and corn chowder

Ingredients chicken and corn chowder

3 tbsp butter
4 medium carrots diced
1 packages frozen pepper stir fry
2 clove garlic minced
1/2 lb bacon chopped
3 tbsp flour
4 cup chicken broth
4 medium potatoes chopped
1 lb chicken breast cooked and chopped
1 lb frozen whole kernel corn
1 cup heavy cream
1 salt and pepper to taste
1 Tony Chacheres to taste

how to make chicken and corn chowder

Melt butter in large heavy bottom pan. (I use a cast iron dutch oven)

Saute carrots until partially soft.

Add pepper stir fry. Saute until onion is translucent and peppers are soft.

Add bacon and cook until fat is rendered.

Add garlic. Saute 1 minute.

Add flour and stir to a thick paste. Add oil if to thick. Add more flour if too thin. Cook 2 minutes, stirring constantly.

Stir in chicken broth.

Add chicken, corn, salt and pepper.

Simmer about 30 minutes, stirring occasionally.

Stir in heavy cream. Do not allow to return to simmer.

Top bowls with Tony's to taste.