Chicken Corn Chowder
"A lighter take on classic chicken corn chowder, with some cheese & bacon to add flavor!"
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
10 cups
- Serves:
- 4-6
ingredients
- 3 slices bacon, diced
- 1 lb chicken breast, skinless & boneless, cut into bite-sized pieces
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 2 garlic cloves, minced
- 1 quart chicken broth
- 1 1⁄2 cups red potatoes, diced (peeled if desired)
- 1 1⁄2 cups frozen whole kernel corn
- 1⁄2 cup all-purpose flour
- 2 cups milk, skim (2% is fine as well)
- 3⁄4 cup cheddar cheese, shredded
- salt & pepper (to taste)
directions
- Cook bacon in a dutch oven over medium high heat for a minute or two until soft but not crisp.
- Add chicken pieces and stir until browned.
- Add onions and bell pepper, saute until onion is translucent.
- Add broth and potato, bring to a boil.
- Simmer until potato is tender, approximately 20 minutes. Add corn.
- Place flour in a bowl. Gradually whisk in milk until blended, stir mixture into soup & bring to a boil.
- Reduce heat to medium & simmer for 15 minutes until thick, stirring frequently.
- Stir in the cheddar cheese, and salt & pepper to taste.
- Serve with bread or biscuits and a salad.
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Reviews
-
Made this when we had a couple of friends during lunchtime, & the only thing I changed was to leave out the regular salt & pepper & used 1/4 teaspoon of lemon pepper for seasoning! Great flavor & a very satisfying chowder! Thanks for sharing the recipe!
RECIPE SUBMITTED BY
profken
United States
