Chicken & Corn Chowder

Ingredients
2 cups cooked chicken, shredded
2 cups corn kernels
1 medium potato, peeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
3 cloves garlic, minced
3 tbsp butter
3 tbsp all-purpose flour
4 cups chicken broth
1½ cups heavy cream or half-and-half
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chili powder
½ tsp garlic powder
Salt and black pepper to taste 2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Step-by-Step
Melt the butter in a large pot over medium heat. Add the onion and bell peppers and cook for 4-5 minutes until softened.
Add the garlic and cook for another 30 seconds.
Sprinkle in the flour and stir continunusiv for ahout 1 minute
Slowly pour in the chicken broth while stirring until smooth.
Add the diced potato, corn, paprika, cumin, chili powder, garlic powder, salt, and pepper.
Bring to a gentle simmer and cook for 12-15 minutes, until the potatoes are tender.
Stir in the shredded chicken and heavy cream. Simmer gently for another 5 minutes without bringing it to a hard boil.
Stir in the parsley and chives, adjust the seasoning, and serve hot.

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