Chicken-Corn Chowder

Name: Chicken-Corn Chowder
Ingredients: 4 bacon slices; 1 cup chopped onion; 1 cup diced carrot; 2 garlic cloves, minced; 2 cups peeled diced red potato; 1 (10.11-ounce) package ready-to-eat roasted chicken breast halves (such as Tyson), skin removed, boned and diced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 1/4 cups 2% reduced-fat milk, divided; 1/4 cup all-purpose flour; 2 cups frozen whole-kernel corn, thawed; 1 1/2 cups (6 ounces) shredded reduced fat sharp Cheddar cheese, divided

12 ingredients

4 steps

Ingredients

4 bacon slices
1 cup chopped onion
1 cup diced carrot
2 garlic cloves, minced
2 cups peeled diced red potato
1 (10.11-ounce) package ready-to-eat roasted chicken breast halves (such as Tyson), skin removed, boned and diced
1/2 teaspoon salt
1/2 teaspoon pepper
4 1/4 cups 2% reduced-fat milk, divided
1/4 cup all-purpose flour
2 cups frozen whole-kernel corn, thawed
1 1/2 cups (6 ounces) shredded reduced fat sharp Cheddar cheese, divided

Directions

1

Cook bacon in a Dutch oven over medium- high heat until crisp. Remove bacon from pan; crumble and set aside
2

Add onion, carrot, and garlic to pan; cook, stirring constantly, 5 minutes. Add potato, chicken, salt, pepper, and 4 cups milk; bring to a boil. Cover, reduce heat to medium, and simmer 20 minutes or until potatoes are tender, stirring occasionally.
3

Place flour in a small bowl; gradually add remaining 1/4 cup milk, stirring until smooth. Add flour mixture to chicken mixture. Bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 5 minutes, stirring frequently.
4

Add corn and 1 cup shredded cheese to chicken mixture; stir until cheese melts. Divide mixture evenly among 9 bowls; top with crumbled bacon and remaining 1/2 cup shredded cheese.