Creamy Chicken Corn Chowder
Created by lovinretirement on February 6, 2018
- Servings: 5
- Prep Time: 25m
- Cook Time: 50-60m
- Recipe #29000
Ingredients
- 6 tablespoons unsalted butter
- 3/4 cup chopped yellow onions
- 3/4 cup chopped celery (with leaves if you have them)
- 1/2 cup chopped carrots
- 3/4 cup chopped bell peppers
- 1 1/2 cups whole kernel corn (frozen)
- 1 tablespoon chopped fresh thyme
- 1/4 cup all-purpose flour
- 4 cups chicken stock (unsalted, 1 quart)
- 1/2 pound cooked chicken breast (1 1/2 cups cooked cubed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 ounces cream cheese (softened)
- 1 1/2 cups half and half
- 2 ounces bacon (fried crisp and crumbled)
- 1/4 cup chopped flat-leaf parsley
How to Make
-
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.
Nutritional Facts
- 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