I haven't made a new post on this blog since AUGUST 5th, 2015!! Needless to say, this school year has kind of been out-of-control crazy. Between teaching a brand new grade level that is nothing like I'm used to, AND getting knocked up, I haven't had much time to do anything.
But this is SO DELICIOUS, it requires an entry in the blog. This weather is perfect for soup, so make this now!
1 lb boneless skinless chicken breast, cooked and shredded (3 c)
8 slices bacon, cooked and crumbled (I used real bacon bits)
1/4 c butter, diced into 1 tbsp pieces
1 large red bell pepper, diced (1 1/2 c)
1 medium yellow onion, diced (1 1/4 c)
1 - 2 jalapenos, seeded for less heat if desired, finely chopped
4 cloves garlic, minced
1/3 c all-purpose flour
6 c low-sodium chicken broth
3 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 c)
2 bay leaves
Salt and freshly ground black pepper, to taste
2 1/2 c fresh or frozen corn
1 1/2 c half and half
Green onions and seeded, finely chopped jalapenos (optional), for serving
In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.