Corn & 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."
Ingredients
Nutritional
- Serving Size: 1 (556.7 g)
- Calories 433.5
- Total Fat - 13.8 g
- Saturated Fat - 5.9 g
- Cholesterol - 94.2 mg
- Sodium - 1551.1 mg
- Total Carbohydrate - 37 g
- Dietary Fiber - 4.8 g
- Sugars - 7 g
- Protein - 40.5 g
- Calcium - 309.6 mg
- Iron - 2.2 mg
- Vitamin C - 42.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a soup pot, saute bacon until crisp. Remove bacon from the pot; crumble and set aside.
Step 2
Saute chicken, onion and bell pepper over medium heat in the bacon grease for 5 minutes.
Step 3
Stir in chicken broth, potatoes and Goya seasoning (if using); bring to a boil.
Step 4
Cover pot, reduce heat and simmer 20 minutes, or until potatoes are tender.
Step 5
Add corn; stir well.
Step 6
Place flour in a medium bowl. Gradually whisk milk into the flour.
Step 7
Stir milk mixture into the pot. Cook over medium heat for 15 minutes, or until thickened, stirring frequently.
Step 8
Stir in cheese, bacon, salt and pepper. Enjoy!
Tips
No special items needed.