Melt butter in a stockpot over medium-low heat. Add in carrots, jalapeño, and onion, and allow to cook until vegetables are tender, about 3-4 minutes. Stir flour into the vegetables.
Slowly mix in the milk, broth, cream-style corn, roasted corn, chicken, pepper, and salt. Bring heat up to medium-high heat. Bring to a boil, then lower the heat to medium and allow to cook 10 minutes.
Meanwhile, cook bacon in a skillet. Once cooked, transfer the bacon slices to a paper towel lined plate. Allow to cool, and then crumble the bacon. Add the bacon to the soup mixture. Top soup with the optional fresh chives.
Nutrition Facts
Chicken Corn Chowder
Amount Per Serving
Calories 241Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 34mg11%
Sodium 728mg32%
Potassium 159mg5%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 12g13%
Protein 16g32%
Vitamin A 2400IU48%
Vitamin C 7.4mg9%
Calcium 130mg13%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.