Angie Ketterman: You know I have a lot of friends coming over and I do not want to spend a time and money that I want everybody to fill up on a soup or stew with a lot of stuff in it, it is just the perfect way to go. Is like creamy, spicy chicken corn chowder that just fits the belly in every way.

So what I have here is just two strips of bacon. I just cook those down in my big soup pot and take them out drain off all about the tablespoon in the facts. You want the smokey flavor and I am actually going to garnish this soup with the bacon later.

So this one white onion, one jalapeno, one potato and I have one red pepper and I am love to use frozen corn in this dish because when they freeze the corn it is actually frozen and it is like picks sweetness and most deliciousness so kind of make the same time you want. Stir around a little bit.

I am going to add a little salt and pepper to and I am big advocate of seasoning everything as you go, seasoning in layers. Just going to add three cups of chicken stock to this and just going to let this cooked down, you bring it to a boil then let it go to simmer. And just until the potatoes are tender and they veggies start to soften up a bit.

Okay, so it looks like my veggies were all cooked down, my potatoes were nice and soft. And here you can just test one with the fork. It is kind of smash on the back of the fork, so nice and send it.

So we going to pour in half of this soup and when you pour it in a hot liquid and a blender, it is really important too just do a little bit at a time, keep the top off and all over the top or it will explode on you and that is happen t me before and it was not good. Here we go, just a little bit, not that much. To start, now I get it going for your puree. Put my lid on, loosen the top, and put this. Okay, just going to keep adding a little more and a little more and really be patient with this because it can make a huge mess and that is messing even to your self. Okay so now we just go and boil this back in to our pot. We are just going to add two cups of milk to this and that is going to again give a nice creamy texture, all right.


So what we have here is just two cups of chicken, this is off of our chicken. Stir it all around, this looks awesome, a nice deep bowl, lovely, lovely. We’re over this pretty, very pretty on the plate. Nice squeeze of lime juice and nice bright taste. That is creamy, spicy chicken corn chowder. It is a great way to feed the crowd and not going to go broke naked.