Total Time
55mins
Prep 10 mins
Cook 45 mins

Once you make this recipe, you'll add it your list of favorites, too. It combines the best of two all-time classics-corn chowder and chicker soup. Enjoy!!

Ingredients Nutrition

Directions

  1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble and set aside.
  2. Add chicken,onion ,bell pepper, and garlic to drippings in pan, saute 5 minutes. Add broth and potato, bring to a boil. Cover,reduce heat to a simmer for 20 minutes or until potato is tender,stir in corn.
  3. Lightly spoon flour into a dry measuring cup;level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended, add to soup. Bring to a boil over medium-high heat.
  4. Reduce heat to medium. Simmer 15 minutes or until thick; stir frequently. Stir in cheese,salt and pepper.
  5. Spoon into bowles; top with crumbled bacon.
Most Helpful

We loved it! My DH told me to make this again. The prep time is a little longer than 10 minutes. I cheated and used a rotisserie chicken. I increased the garlic and would increase it even more next time. I will put some "heat" into next time. Possibly, some jalapenoes, can of rotel tomatoes or green chilies. This was super good and will make again. PAC Fall 2009.

Ck2plz September 14, 2009