Southwestern Chicken Corn Chowder - cooking recipe

Ingredients

1/4 lb bacon or 1/4 lb turkey bacon, cut into 1-inch pieces
1/4 cup olive oil
1 large onion, diced
3 garlic cloves, slivered
2 chicken breasts (with or without bone)
16 ounces crushed tomatoes
1/4 cup salsa
1 bell pepper, coarsely chopped (green, red, yellow or orange)
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon hot pepper sauce (such as Tabasco)
16 ounces whole kernel corn
4 -6 ounces carrots
1/2 cup chopped cilantro
1 tablespoon sherry wine
3 tablespoons all-purpose flour
3 tablespoons butter or 3 tablespoons butter substitute, softened
1 cup half-and-half

Preparation

In a pressure cooker, saute bacon until crisp.
Add oil, onion, garlic and chicken. Saute 3 minutes.
Stir in tomatoes, salsa, peppers, carrots, chicken broth, salt, red pepper flakes and hot pepper sauce.
Close pressure cooker and heat on high to develop maximum pressure. Reduce heat to maintain pressure and cook 6 minutes, then release pressure. Remove the chicken and cut it into bite-size pieces.
Add chicken, corn, cilantro and sherry to the soup. Bring to a simmer and cook 2 minutes. Combine flour and butter into a paste, then add it one tablespoon at a time, mixing until the soup is creamy. Cook 1 more minute. Add half-and-half and mix thoroughly.
If not using a pressure cooker, you will need to cook for a longer time, though I have not tested the recipe this way.