Prep 15 mins
Cook 45 mins
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.
- 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
- Cook bacon in a soup pot until crisp.
- Remove bacon from pot.
- Crumble bacon; set aside.
- Add chicken, onion, bell pepper and garlic to bacon fat in pan.
- Saute 5 minutes.
- Stir in chicken broth, potatoes and Goya ham seasoning.
- Bring to a boil.
- Cover pot, reduce heat and simmer 20 minutes, or until potatoes are tender.
- Add corn; stir well.
- Place flour in a bowl.
- Gradually whisk milk into flour.
- Stir milk and flour mixture into soup pot.
- Cook over medium heat 15 minutes, or until thick, stirring frequently.
- Stir in cheese, bacon, salt and pepper.
This hit the spot on the cold Fall night we were having. I made with red potatoes and left the skin on. I also added about 1 1/2 cups cheese since we like cheesy soup. Made for Newest Zaar Tag.