Spicy Chicken and Corn Chowder - Can be made Vegan

It's summer and it's corn time.  This is our favorite summer corn chowder!  It has some heat and is hearty.  Control the heat with the jalapeno.  I seeded it and removed the ribs.   I paired it with my spoon rolls.  It's a very filling and satisfying!  Enjoy!

1/2 pound of bacon, sliced in 1-inch strips (Vegan - Smart Bacon)

1 medium yellow onion, diced

1 jalapeno, seeded and diced

1 large russet, diced

1 small red pepper, diced

4 ears of corn, kernels removed

Kosher salt and freshly ground black pepper

4 sprigs fresh thyme 

2 cups milk (Vegan - Soy Milk)

3 cups chicken broth 

2 cups shredded rotisserie cooked chicken (Vegan - Morning Star Chicken Strips)

 

 

1.)  In a large saucepan  over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate.

2.)  Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 10 minutes. Add thyme. 

3.)  In a blender or using an immersion blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 20 minutes. 
4.)  Transfer to serving bowls and enjoy!