Chicken Bacon and Corn Chowder

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients

• 5 slices bacon cooked and crumbled
• 1 large onion diced
• 2 stalks chopped celery
• 2 large carrots diced
• 1 jalapeno pepper diced
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 Tbsp creole seasoning
• 4 cups low sodium chicken stock
• juice of one small lime
• 2 cans niblets corn
• 2 large potatoes peeled and diced
• 4 cloves minced garlic
• 2 boneless, skinless chicken breasts
• hot sauce to taste
• 1 cup milk
• 1/2 cup finely ground cornflake crumbs
• 1 cup fresh cilantro (optional)

Directions

1. Heat the butter and olive oil in a large dutch oven at medium high. Add the onions, celery, carrots, chicken, jalapeno pepper, and saute for app. ten minutes until the onion becomes translucent.
2. Sprinkle on the creole seasoning and mix well to incorporate
3. Add the chicken stock, lime juice, corn, potatoes, and garlic and bring to a boil. Let simmer for ten minutes.
4. Scoop one cup of corn, potatoes, carrots, and a little broth out of the pot and blend until smooth with one cup milk. Stir that back into the soup along with the cornflake crumbs. 
5. Add crumbled bacon. Add hot sauce to taste. Garnish with fresh cilantro if desired.