Lunch: Chicken and Bacon Chowder

Smoky bacon and the heat of a little cayenne pepper give this otherwise traditional chowder a serious kick.

This recipe includes superfoods such as:

Basil

Health benefits of Chicken and Bacon Chowder

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

4 slice thick-cut bacon
3 stalk celery
2 medium shallots
1/4 tsp. cayenne (ground red) pepper
1/2 c. all-purpose flour
1 qt. lower-sodium chicken broth
1 lb. skinless, boneless chicken thighs
1 lb. red potatoes
2 c. whole milk
2 c. fresh or frozen corn
Thinly sliced basil
Oyster crackers

Instructions

In 6-quart saucepot, cook bacon on medium until crispy and browned, stirring occasionally. With slotted spoon, transfer to plate; set aside.
To pot, add celery, shallots, cayenne, and 1/4 teaspoon salt. Cook 7 to 10 minutes, or until vegetables are almost tender, stirring occasionally. Sprinkle flour over vegetables. Cook 1 minute, stirring.
Slowly stir in broth. Heat to simmering on high. Add chicken and potatoes. Reduce heat to medium. Cook 12 to 15 minutes, or until chicken is cooked and potatoes are tender, stirring occasionally. With tongs, transfer chicken to bowl and shred. Return chicken to pot. Stir in milk, corn, and 1/2 teaspoon salt. Cook 3 minutes or until corn is hot. Garnish with basil and reserved bacon. Serve with oyster crackers, if desired.

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