Chicken/Corn Chowder

• 6 Tbsp butter or margarine
• 2 (8-ounce) packages of cremini mushrooms
• 2 jalapeno peppers, seeded and diced
• 1 large red bell pepper, seeded and diced
• 1/2 cup of flour
• 2 cups chicken broth
• 5 cups of 1/2 & 1/2
• 2 cups red potatoes, diced
• 2 tsps thyme
• 1 tsp salt
• 3/4 tsp black pepper
• 2 16 oz packages of frozen whole kernel corn, thawed
• 3 cups of roasted or boiled skinned boned chicken breasts (two large breasts)shredded
• 4 tblsps green onion

1. Melt the butter/margarine in a large pot. Add the mushrooms, jalapenos and red pepper. Saute about 5 minutes (jalapenos and red peppers just beginning to soften). Stir in the flour. Whisk in the chicken broth and the half and half. Add the potatoes, thyme, salt, pepper and corn. Bring it to a boil. Add the chicken and the green onions. Let simmer for 20 minutes. Ladle into bowls. Garnish with more sliced green onions and a little mild cheese(such as monterey jack).

butter, mushrooms, peppers, red bell pepper, flour, chicken broth, red potatoes, thyme, salt, black pepper, kernel corn, chicken breasts, green onion

Taken from www.epicurious.com/recipes/member/views/chicken-corn-chowder-50000502 (may not work)