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Chicken And Corn Chowder

Web20.Chickens's picture
  Bacon slices 3 , cut into 1-inch pieces
  Onion 1 Medium, chopped
  Celery rib 1 , chopped
  Red bell pepper 1 Small, chopped
  All purpose potatoes 1 Pound, cut into 1/2-inch dice
  Chicken broth 4 Cup (64 tbs)
  Dried thyme 1 Teaspoon
  Cooked and cubed chicken 3⁄4 Pound (3 Cups)
  Corn kernels 3 Cup (48 tbs) (Fresh Or Frozen)
  Half and half/Light cream 2 Cup (32 tbs)
  Ground pepper 1⁄2 Teaspoon
  Salt To Taste

1. In a large saucepan, fry bacon over medium heat, stirring occasionally, until crisp, about 5 minutes. Remove bacon with a slotted spoon and drain on paper towel.
2. Add onion, celery, and bell pepper to pan drippings. Cook, stirring, until tender, about 5 minutes. Add potatoes, broth, and thyme. Simmer, partially covered, 15 minutes, or until potatoes are just tender.
3. Add chicken, corn, and half-and-half. Simmer, uncovered, until soup is hot and com is tender, 5 to 7 minutes. Season with pepper and salt to taste. Garnish with bacon.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 552 Calories from Fat 115

% Daily Value*

Total Fat 13 g19.8%

Saturated Fat 6.4 g32.2%

Trans Fat 0 g

Cholesterol 70.4 mg23.5%

Sodium 572.2 mg23.8%

Total Carbohydrates 81 g26.9%

Dietary Fiber 17.5 g69.9%

Sugars 3.9 g

Protein 27 g54.5%

Vitamin A 20.8% Vitamin C 78.5%

Calcium 13% Iron 13.8%

*Based on a 2000 Calorie diet

Chicken And Corn Chowder Recipe