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Chicken Corn Chowder

El Pollo Loco Copycat Recipe

Makes 8 servings

8 slices bacon, chopped
1 pound skinless, boneless chicken breasts, cut into bite size pieces
1-1/2 cups chopped red sweet pepper
1 cup chopped sweet onion
4 cloves garlic, minced
1/3 cup all purpose flour
6 cups chicken broth
2 large potatoes, chopped
2 cups sweet corn kernels
1-1/2 cups whipping cream
1/2 teaspoon cayenne pepper
2 bay leaves

In a 5 to 6 quart Dutch oven, cook bacon until crisp. Remove with a slotted spoon and set aside. Reserve 1 tablespoon of drippings in pan. Add chicken to the pan. Sprinkle with 1/2 teaspoon each salt and black pepper. Stir over medium high heat until chicken is no longer pink and remove.

Add sweet pepper and onion to the pan. Cook and stir until tender. Add garlic; cook and stir 3 minutes. Stir in the flour; cook and stir 1 minute. Add broth and potatoes. Bring to a boil and reduce heat. Cook uncovered for 10 minutes or just until potatoes are tender, stirring occasionally.

Stir in chicken, corn, cream, cayenne and bay leaves. As noted above, I also put the bacon in; it could also be reserved for garnish. Simmer uncovered for 15 minutes and stir occasionally. Discard the bay leaves and serve hot.

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