Chicken Corn Chowder With Roasted Red Peppers - cooking recipe

Ingredients

2 cups cooked chicken (rough chopped)
2 cups corn, fresh or frozen
4 slices bacon
1 cup chopped yellow onion
1/4 cup chopped celery
1/2 cup chopped roasted red pepper
1 teaspoon chopped garlic
1/2 teaspoon rubbed sage
1 bay leaf
2 tablespoons of chopped parsley
1 1/2 cups of peeled diced raw potatoes
4 cups chicken stock
1 cup half-and-half
1 tablespoon vegetable oil
1 tablespoon butter
1 pinch cayenne pepper
salt and black pepper

Preparation

In a dutch over, fry bacon crisp.
Remove from dutch oven, crumble bacon and set aside.
Pour off bacon fat, add 1 TBS vegetable oil, saute onions, celery and garlic over low/medium heat for 3 or 4 minutes.
Onions and Celery should still have some crunch.
Add 4 cups of chicken stock, bay leaf, parsley, sage and diced potatoes.
Simmer low until potatoes are just tender and Remove bay leaf.
Add Chicken,corn, bacon, cayenne and roasted red pepper.
Bring back to a simmer and remove from heat.
Stir the half and half.
Add Salt and Pepper to Taste.
Return to heat to warm, do not boil, stir in butter and it's ready to serve.
Hint: We cook chicken leg quarters (as we think dark meat works best in this recipe) in a crock pot until tender.
We pull off the meat to use in chowder.
We defat this stock to use as part of the chicken stock needed for the chowder.