Corn and Chicken Chowder
photo by AZPARZYCH
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 slice bacon
- 453.59 g boneless skinless chicken breast, cubed
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 2 garlic cloves, minced
- 1064.65 ml chicken broth
- 414.03 ml 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)
- 532.32 ml frozen corn kernels
- 118.29 ml all-purpose flour
- 473.18 ml 2% low-fat milk
- 177.44 ml shredded cheddar cheese
- 2.46 ml salt
- 1.23 ml ground pepper
directions
- 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.
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RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.