Corn and Chicken Chowder

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“I grew up eating corn chowder made from our own sweet corn and seasoned with bacon. I never thought of putting chicken or cheese in it, but they both really make it special. This a version of a recipe that I clipped from Cooking Light magazine. I made a few changes to suit my family's taste.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in a soup pot until crisp.
  2. Remove bacon from pot.
  3. Crumble bacon; set aside.
  4. Add chicken, onion, bell pepper and garlic to bacon fat in pan.
  5. Saute 5 minutes.
  6. Stir in chicken broth, potatoes and Goya ham seasoning.
  7. Bring to a boil.
  8. Cover pot, reduce heat and simmer 20 minutes, or until potatoes are tender.
  9. Add corn; stir well.
  10. Place flour in a bowl.
  11. Gradually whisk milk into flour.
  12. Stir milk and flour mixture into soup pot.
  13. Cook over medium heat 15 minutes, or until thick, stirring frequently.
  14. Stir in cheese, bacon, salt and pepper.

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