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

  1. 1
    Cook bacon in a dutch oven over medium high heat for a minute or two until soft but not crisp.
  2. 2
    Add chicken pieces and stir until browned.
  3. 3
    Add onions and bell pepper, saute until onion is translucent.
  4. 4
    Add broth and potato, bring to a boil.
  5. 5
    Simmer until potato is tender, approximately 20 minutes. Add corn.
  6. 6
    Place flour in a bowl. Gradually whisk in milk until blended, stir mixture into soup & bring to a boil.
  7. 7
    Reduce heat to medium & simmer for 15 minutes until thick, stirring frequently.
  8. 8
    Stir in the cheddar cheese, and salt & pepper to taste.
  9. 9
    Serve with bread or biscuits and a salad.

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