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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I grew up eating corn chowder made from our own sweet corn and seasoned with bacon. I never thought of putting chicken or cheese in it, but they both really make it special. This a version of a recipe that I clipped from Cooking Light magazine. I made a few changes to suit my family's taste. Ingredients:
2 slices bacon |
1 lb boneless skinless chicken breast, cubed |
1 large onion, chopped |
1 large red bell pepper, chopped |
2 garlic cloves, minced |
4 1/2 cups chicken broth |
1 3/4 cups diced red potatoes (with or without skins) |
1 envelope goya jamon flavored ham seasoning (from 1.41oz box in the mexican or spice section of store) |
2 1/4 cups frozen corn kernels |
1/2 cup all-purpose flour |
2 cups 2% low-fat milk |
3/4 cup shredded cheddar cheese |
1/2 teaspoon salt |
1/4 teaspoon ground pepper |
Directions:
1. Cook bacon in a soup pot until crisp.
2. Remove bacon from pot.
3. Crumble bacon; set aside.
4. Add chicken, onion, bell pepper and garlic to bacon fat in pan.
5. Saute 5 minutes.
6. Stir in chicken broth, potatoes and Goya ham seasoning.
7. Bring to a boil.
8. Cover pot, reduce heat and simmer 20 minutes, or until potatoes are tender.
9. Add corn; stir well.
10. Place flour in a bowl.
11. Gradually whisk milk into flour.
12. Stir milk and flour mixture into soup pot.
13. Cook over medium heat 15 minutes, or until thick, stirring frequently.
14. Stir in cheese, bacon, salt and pepper.
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