Creamy Chicken Corn Chowder

4-6
Servings
25m
Prep Time
50-60m
Cook Time
1h 15m
Ready In


"It's kind of cold here today, so it felt like a soup day. Made this without potatoes since my DH has to watch his potassium. But it would be a lot better with diced potatoes."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (384.8 g)
  • Calories 579.2
  • Total Fat - 43.5 g
  • Saturated Fat - 24 g
  • Cholesterol - 189.2 mg
  • Sodium - 1236.8 mg
  • Total Carbohydrate - 31.5 g
  • Dietary Fiber - 4.5 g
  • Sugars - 4.6 g
  • Protein - 18.9 g
  • Calcium - 174.1 mg
  • Iron - 2.2 mg
  • Vitamin C - 21 mg
  • Thiamin - 0.2 mg

Step 1

Melt butter in large soup pan. Then add all the veggies and saute till onions are translucent. Add in fresh chopped thyme and cook a couple minutes. Stir in flour till it's completely mixed in with the veggies and butter. Slowly stir in chicken stock. Then add chicken, salt and pepper. When it starts to simmer, add in cream cheese a spoonful at a time till it mixes in well. Continue to stir until the cream cheese is dissolved. Reduce heat to low and cover and simmer for 30 minutes. Taste to see if it needs any more salt. Add in half and half and just heat through. Serve up in bowls, and top with crumbled bacon and chopped parsley.

Tips & Variations


No special items needed.

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