Created by: acerast
Recipe #1132 | Created on October 23, 2011
Corn and Chicken Chowder
"Every August my Grandmother and her cousin would use our farm grown sweet corn to make corn chowder seasoned with lots of bacon and onions. I adapted a recipe from Cooking Light magazine for a lighter version, one that adds chicken and cheese. My family loves it and I often keep it warm in a slow cooker to be served at work potlucks. "
- 2 strips bacon
- 1 pound chicken breast, boneless, skinless, cubed
- 1 large onion, peeled and chopped
- 1 large red bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 4 1/2 cups chicken broth
- 1 2/3 cups red potates, diced (with or without skins, to you liking)
- 1 envelope Goya jamon (ham) flavored seasoning (optional)
- 2 1/4 cups corn kernals, fresh or frozen
- 1/2 cup flour
- 2 cups milk ( I use 2% milk)
- 1 cup cheddar cheese, shredded (may add more to your taste)
- 1/2 teaspoon salt (more or less to taste)
- 1/4 teaspoon freshly ground black pepper
What You Will Need
No special items needed.
In a soup pot, saute bacon until crisp. Remove bacon from the pot; crumble and set aside.
Saute chicken, onion and bell pepper over medium heat in the bacon grease for 5 minutes.
Stir in chicken broth, potatoes and Goya seasoning (if using); bring to a boil.
Cover pot, reduce heat and simmer 20 minutes, or until potatoes are tender.
Add corn; stir well.
Place flour in a medium bowl. Gradually whisk milk into the flour.
Stir milk mixture into the pot. Cook over medium heat for 15 minutes, or until thickened, stirring frequently.
Stir in cheese, bacon, salt and pepper. Enjoy!
- Serving Size: 1 (420 g)
- Calories 581.1
- Total Fat - 27.5 g
- Saturated Fat - 12.6 g
- Cholesterol - 92.6 mg
- Sodium - 1075 mg
- Total Carbohydrate - 44.3 g
- Dietary Fiber - 6.5 g
- Sugars - 5 g
- Protein - 39 g
- Calcium - 255.6 mg
- Iron - 3.6 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.3 mg