Creamy Corn and Chicken Chowder

SERVING SIZE: 383g

YIELDS: 10 servings

– 240g chopped onion
– 28g mexican blend cheese
– 450g russet potatoes, peeled and chopped
– 600g rotisserie chicken meat
– 150g orange bell pepper
– 65g light butter
– 127g canned green chilis
– 6 pieces cooked center cut bacon, crumbled
– 120g heavy whipping cream
– 1 tbsp garlic paste
– 1/2 tsp paprika
– 1 tsp cumin
– 1680g chicken bone broth
– 425g frozen sweet corn
– 396g canned creamed corn
– 45g all purpose flour

1. Place light butter, onion, bell peppers, potatoes and garlic paste into large pot and cook over medium heat.
2. Add bone broth, spices, then whisk in flour to thicken sauce.
3. Continue to simmer, then add green chilis, creamed corn, and frozen corn to pot. Simmer for 20 minutes.
4. Add meat from rotisserie chicken, cooked crumbled bacon, cheese and heavy whipping cream.
5. Serve hot and sprinkle cheese on top. Enjoy the Corn and Chicken Chowder!