Southwestern Green-Chile Chicken Chowder

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5 slices bacon, cut into little pieces

1 large yellow onion, diced

1 green bell pepper, diced

2 stalks celery, diced

2 Russet potatoes, peeled and cubed

1 (4 oz) can diced green chiles

1 can corn, drained and rinsed

1 quart chicken broth

2 cups milk or cream (I used milk)

¼ cup flour

2 cups shredded chicken (I used a rotisserie chicken)

salt and pepper, to taste

½ cup Mexican blend cheese, plus additional for topping

sliced green onions, for topping

In large dutch oven or heavy bottomed pan, cook the bacon until crispy. Remove the bacon from the pot, leaving the grease in the pot.

Over medium heat, add onion, bell pepper, and celery to bacon grease and cook for 5 to 6 minutes, until veggies start to get tender. Add diced potatoes, green chiles, and corn and mix well so everything is combined.

Add the chicken broth and season with salt and pepper. Bring to boil and simmer about 25 to 30 minutes, until the potatoes are tender. Add milk and flour and whisk until no more lumps of flour remain.

Then add chicken and let simmer for 10 more minutes, then turn off the heat and add the cheese. Stir well to combine.

Top with crumbled bacon, green onions, and additional cheese and enjoy!

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