Chicken Corn Chowder

A quick and easy, hearty meal that warms the soul!

Dehydrated veggies and rotisserie chicken make this an easy after work/school meal. I keep all of these veggies in my pantry, and a quick stop at the store for a rotisserie chicken on the way home makes this a really fast soup to throw together.

Chicken Corn Chowder

Ingredients

• ¼ cup butter

• ¼ cup flour

• 6 cups chicken broth

• ¼ cup dehydrated diced sweet or red bell peppers (or ½ cup fresh)

• ½ cup dehydrated diced onions (or 1 medium fresh)

• ¼ cup dehydrated diced jalapenos (1-2 fresh)

• 1 cup dehydrated sweet corn kernels (1 ½ cup fresh)

• 2 cups dehydrated diced russet potatoes (2-3 fresh russet or red)

• 3 tablespoons dehydrated minced garlic (4 cloves fresh)

• 1 rotisserie chicken, skin removed and deboned

• 1 cup heavy cream

• salt & ground black pepper to taste

• cooked, crumbled bacon

• sliced scallions

Directions

1. Melt butter in a large soup pot.

2. Add flour and whisk until flour is cooked and smells nutty (about 2 minutes).

3. Slowly add chicken broth, stirring with whisk.

4. Add dehydrated vegetables to stock and cook until rehydrated (approximately 15 minutes).

5. Add chicken and heavy cream, and bring to a simmer.

6. Serve topped with bacon and scallions with bread for dipping.