Chicken, Bacon And Corn Chowder

• 2 tablespoons butter
• 3/4 cup onion, chopped
• 1 jalapeno pepper, seeded and minced
• 2 garlic cloves, chopped
• 3 slices cooked bacon, diced
• 3 cups cubed cooked chicken (Rotisserie chicken works well)
• 2 (11 ounce) cans yellow and white sweet whole kernel corn (Green Giant)
• 1 (14 3/4 ounce) can creamed corn (Green Giant)
• 1 (10 ounce) can rotel
• 2 (10 3/4 ounce) cans low-fat cream of chicken soup
• 1 (10 1/2 ounce) can low sodium chicken broth
• 2 cups 2% low-fat milk
• 1 -2 cup shredded mozzarella-provolone cheese blend
• fresh ground pepper

1. In a large Dutch oven over medium heat, melt butter.
2. Add onion, garlic and jalapeno pepper and saute for 3-5 minutes, or until vegetables are soft.
3. In a small bowl, mix soup and broth together until smooth.
4. Add soup mixture, Rotel, corn, bacon and chicken to the vegetables and cook for 20-25 minutes, stirring frequently.
5. Add milk and cook for another 5-10 minutes.
6. Just before serving, add the cheese and lots of fresh ground pepper to taste and heat until the cheese is melted.
7. Serve warm with cornbread or fresh hot dinner rolls and a salad.

butter, onion, pepper, garlic, bacon, chicken, kernel corn, corn, lowfat cream of chicken soup, chicken broth, milk, mozzarellaprovolone cheese blend, fresh ground pepper

Taken from www.food.com/recipe/chicken-bacon-and-corn-chowder-261721 (may not work)