Corn and Chicken Chowder

Recipe by Acerast
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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