Roasted Chicken and Corn Chowder

“This is a creamy and healthy corn chowder recipe from the eat, shrink and be merry cookbook.”
READY IN:
50mins
SERVES:
6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook chopped bacon over med-high heat in a large soup pot until lightly browned.
  2. Add onions, celery, red pepper, and garlic and cook until vegetables start to soften, about 5 minutes.
  3. Stir in the thyme and flour.
  4. Add chicken broth and evaporated milk. Bring to a gentle boil and stir until soup starts to thicken.
  5. Reduce the heat to med-low. Add remaining ingredients.
  6. Simmer, covered for 10 minutes, stirring occasionally.

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