Campbell Gardens

Candied Jalapeños & Candied Habaneros

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Creamy Chicken Chowder

Creamy Chicken Chowder


4 slices bacon, chopped

1 onion, diced

3 tablespoons Campbell candied jalapeños, chopped

2 tablespoons butter

2 russet potatoes, diced

1 red bell pepper, diced

1 cup celery, chopped

2 cups frozen corn, thawed

salt and black pepper

2 cups milk

1 cup sour cream

3 cups chicken broth

2 cups rotisserie chicken, shredded



In a large skillet cook bacon until crispy.  Place on a paper towel lined plate.  Keep 1 tablespoon of drippings, add onion, candied jalapeños, red bell pepper, celery, corn, salt and pepper and saute for about 5 minutes.  In a blender, puree half the mixture and add back to the pan.  Add milk, sour cream, chicken broth, butter and chicken and let simmer for about 5 minutes at medium high heat.  Garnish with cooked bacon and chopped cilantro.   Serve with crackers.