Roasted Chicken and Corn Chowder

Total Time
50mins
Prep 20 mins
Cook 30 mins

This is a creamy and healthy corn chowder recipe from the eat, shrink and be merry cookbook.

Ingredients Nutrition

Directions

  1. Cook chopped bacon over med-high heat in a large soup pot until lightly browned.
  2. Add onions, celery, red pepper, and garlic and cook until vegetables start to soften, about 5 minutes.
  3. Stir in the thyme and flour.
  4. Add chicken broth and evaporated milk. Bring to a gentle boil and stir until soup starts to thicken.
  5. Reduce the heat to med-low. Add remaining ingredients.
  6. Simmer, covered for 10 minutes, stirring occasionally.
Most Helpful

5 5

Loved your chowder & will be keeping the recipe around so I can make it again & again! Delicious & wonderful! The only change I made was to include a 2nd can of the creamed corn, but otherwise I stuck to the recipe as given! Thanks so much for posting it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]