In many parts of the country it may not feel like winter with the higher-than-normal temperatures we are experiencing. I am sure Mother Nature isn’t done with us just yet, so gather all of the ingredients for this delicious soup to warm you through after a day of winter activities. A cup of this soup paired with a green salad would make a delightful lunch.

1 lb boneless, skinless chicken breast, cooked and shredded or diced (3 cups)

8 slices bacon, cooked and crumbled

1/4 c butter, diced into pieces

1 large red bell pepper, diced

1 medium yellow onion, diced

1 jalapeno pepper, seeded and finely chopped

4 cloves garlic, minced

1/3 c Better Batter Gluten Free Flour

6 c low-sodium chicken broth

3 medium russet potatoes, peeled and cut into 1/2-in dice

2 bay leaves

salt and pepper, to taste

2 1/2 c fresh or frozen corn

1/2 – 1 c half and half or whole milk

chopped green onion or parsley for garnish

In a large pot, melt butter over medium heat. Add red bell pepper, onion, and jalapeno, saute until tender, about 3-5 minutes. Add garlic and cook an additional 30 seconds. Stir in flour and cook 2 minutes, stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.

Add potatoes, bay leaves, and season with salt and pepper to taste. Bring the mixture to a boil, stirring frequently, then reduce heat to medium-low and simmer, uncovered, for 10 minutes or just until the potatoes are tender, stirring occasionally.

Add in cooked chicken, corn, and half and half (I used 1/2 c whole milk instead) and simmer 10-15 minutes longer, stirring occasionally. If the chowder seems too thick thin it out with a little extra chicken broth. Serve warm topped with bacon, green onion or parsley.

Adapted from Cooking Classy.