Chicken and Corn Chowder

• 3 tbsp butter
• 4 medium carrots, diced
• 1 packages frozen pepper stir fry
• 2 clove garlic, minced
• 1/2 lb bacon, chopped
• 3 tbsp flour
• 4 cup chicken broth
• 4 medium potatoes, chopped
• 1 lb chicken breast, cooked and chopped
• 1 lb frozen whole kernel corn
• 1 cup heavy cream
• 1 salt and pepper to taste
• 1 Tony Chacheres, to taste

1. Melt butter in large heavy bottom pan.
2. (I use a cast iron dutch oven)
3. Saute carrots until partially soft.
4. Add pepper stir fry.
5. Saute until onion is translucent and peppers are soft.
6. Add bacon and cook until fat is rendered.
7. Add garlic.
8. Saute 1 minute.
9. Add flour and stir to a thick paste.
10. Add oil if to thick.
11. Add more flour if too thin.
12. Cook 2 minutes, stirring constantly.
13. Stir in chicken broth.
14. Add chicken, corn, salt and pepper.
15. Simmer about 30 minutes, stirring occasionally.
16. Stir in heavy cream.
17. Do not allow to return to simmer.
18. Top bowls with Tony's to taste.

butter, carrots, frozen pepper, clove garlic, bacon, flour, chicken broth, potatoes, chicken breast, kernel corn, heavy cream, salt

Taken from cookpad.com/us/recipes/348674-chicken-and-corn-chowder (may not work)