Creamy Chicken Corn Chowder


6 cups low sodium organic chicken broth
2 cups fresh sweet yellow corn
1 cup green or red pepper, chopped
3 Tbsp coconut oil, olive oil, or butter
5 slices all natural bacon, cooked & chopped
2 cups rotisserie chicken, cooked & diced
1.5 cups yellow onion, chopped
1/4 cup all-purpose flour
1 clove garlic, minced
1.5- 2 cups Russet or Yukon Gold potatoes, diced
1/2 tsp fresh basil
1/2 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper
1 cup half and half
1 Tbsp honey


Add oil or if using butter, melt butter in a large pot over medium heat.

Add the onion and peppers and sauté, stirring frequently until vegetables have softened and just starting to brown around edges, (about 8 - 10 minutes).

Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in chicken broth. Bring mixture to a boil, stirring constantly.

Stir in corn kernels and potatoes. Add in thyme, basil, and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender (about 20 minutes).

Stir in half and half, chicken, and honey. Allow to simmer for an additional 20 min. Serve with your choice of toppings to include tomatoes, cheddar cheese or green onion.