Cheesy Chicken Corn Chowder
"In 'The Everything Soup, Stew, & Chili Cookbook'"
- Ready In:
- 58mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 4 slices bacon
- 1 large onion, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 russet potatoes, peeled and diced
- 3 cups corn kernels
- 1 1⁄2 cups shredded cooked chicken
- 2 cups half-and-half
- 1 cup shredded sharp cheddar cheese
- cayenne, a pinch (or to taste)
- salt
- pepper
- 1⁄4 cup minced fresh parsley
directions
- In a large soup pot, fry bacon over med-high heat until crisp.
- Remove bacon strips to a paper towel, leaving bacon fat in pot.
- Add onion and garlic to bacon fat; saute 3 minutes.
- Add broth, diced potatoes, and corn; bring to a boil; decrease heat to medium.
- Simmer 20 minutes, stirring often.
- Return bacon to pot; stir in chicken and half-and-half.
- Continue to simmer 5 minutes; do not boil.
- Stir in cheese, cayenne, salt, and pepper to taste.
- Stir until cheese has melted.
- Remove from heat and stir in parsley.
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