1/1 Photo of Corn and Chicken Chowder
I grew up eating corn chowder made from our own sweet corn and seasoned with bacon. I never thought of putting chicken or cheese in it, but they both really make it special. This a version of a recipe that I clipped from Cooking Light magazine. I made a few changes to suit my family's taste.
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Units: US | Metric
- 2 slices bacon
- 1 lb boneless skinless chicken breast, cubed
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 2 garlic cloves, minced
- 4 1/2 cups chicken broth
- 1 3/4 cups diced red potatoes (with or without skins)
- 1 envelope goya jamon flavored ham seasoning (from 1.41oz box in the Mexican or spice section of store)
- 2 1/4 cups frozen corn kernels
- 1/2 cup all-purpose flour
- 2 cups 2% low-fat milk
- 3/4 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1Cook bacon in a soup pot until crisp.
- 2Remove bacon from pot.
- 3Crumble bacon; set aside.
- 4Add chicken, onion, bell pepper and garlic to bacon fat in pan.
- 5Saute 5 minutes.
- 6Stir in chicken broth, potatoes and Goya ham seasoning.
- 7Bring to a boil.
- 8Cover pot, reduce heat and simmer 20 minutes, or until potatoes are tender.
- 9Add corn; stir well.
- 10Place flour in a bowl.
- 11Gradually whisk milk into flour.
- 12Stir milk and flour mixture into soup pot.
- 13Cook over medium heat 15 minutes, or until thick, stirring frequently.
- 14Stir in cheese, bacon, salt and pepper.
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Nutritional Facts for Corn and Chicken Chowder
Serving Size: 1 (588 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 390.7
- Calories from Fat 111
- Total Fat 12.3 g
- Saturated Fat 5.7 g
- Cholesterol 70.3 mg
- Sodium 1006.1 mg
- Total Carbohydrate 37.9 g
- Dietary Fiber 3.2 g
- Sugars 7.4 g
- Protein 32.5 g
The following items or measurements are not included: