Chicken Corn Chowder

Ingredients

1/4 tsp cayenne

4 potatoes diced to bite sized pieces

1 carrot diced

1 celery diced

2 jalapeños (or poblanos) diced

4 slices bacon

4 cups chicken broth

1 onion diced

1 garlic minced

3 cups corn (fresh, cut off the cob or frozen)

2 chicken breasts 1/2s pounded, salt and pepper each side

2 tablespoons butter & 3 tablespoons flour mixed into a roux

4 fresh thyme sprigs or 11/2 teaspoons dried

1 cup lactaid

salt

pepper

Cook bacon. Remove crumble and set aside

Cook chicken 4-5 minutes per side until cooked & browned. Allow to cool, shred & set aside.

Add carrots, onion, jalapeño & celery to pan at medium heat, add salt and pepper. Cook until softened, about 8 minutes.

Stir in garlic & roux until fragrant.

Add chicken broth, bring to a boil, stirring to scrape bottom fond.

Add potatoes & corn & thyme (if fresh).

Boil for 20 minutes, until potatoes are tender

Use emulsion blender to blend soup until desired smoothness.

Add Lactaid, chicken, cayenne & thyme (if dried) until warmed

Add bacon off heat