Chicken Corn Chowder
12 ingredients
9 steps
Ingredients
- 3 slices bacon, diced
- 1 lb chicken breast, skinless & boneless, cut into bite-sized pieces
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 2 garlic cloves, minced
- 1 quart chicken broth
- 1 1/2 cups red potatoes, diced (peeled if desired)
- 1 1/2 cups frozen whole kernel corn
- 1/2 cup all-purpose flour
- 2 cups milk, skim (2% is fine as well)
- 3/4 cup cheddar cheese, shredded
- salt & pepper (to taste)
Directions
-
1Cook bacon in a dutch oven over medium high heat for a minute or two until soft but not crisp.
-
2Add chicken pieces and stir until browned.
-
3Add onions and bell pepper, saute until onion is translucent.
-
4Add broth and potato, bring to a boil.
-
5Simmer until potato is tender, approximately 20 minutes. Add corn.
-
6Place flour in a bowl. Gradually whisk in milk until blended, stir mixture into soup & bring to a boil.
-
7Reduce heat to medium & simmer for 15 minutes until thick, stirring frequently.
-
8Stir in the cheddar cheese, and salt & pepper to taste.
-
9Serve with bread or biscuits and a salad.
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