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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A lighter take on classic chicken corn chowder, with some cheese & bacon to add flavor! 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. Cook bacon in a dutch oven over medium high heat for a minute or two until soft but not crisp.
2. Add chicken pieces and stir until browned.
3. Add onions and bell pepper, saute until onion is translucent.
4. Add broth and potato, bring to a boil.
5. Simmer until potato is tender, approximately 20 minutes. Add corn.
6. Place flour in a bowl. Gradually whisk in milk until blended, stir mixture into soup & bring to a boil.
7. Reduce heat to medium & simmer for 15 minutes until thick, stirring frequently.
8. Stir in the cheddar cheese, and salt & pepper to taste.
9. Serve with bread or biscuits and a salad.
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