Creamy Chicken Corn Chowder
Ingredients
-
8
slices
bacon
-
1
medium
onion
-
2
stalks
celery
-
2
medium
carrots
-
3
cloves
garlic
-
¼
cup
all-purpose flour
-
1
medium
red bell pepper
-
3
medium
russet potatoes
-
3
cups
cooked shredded chicken
-
5
cups
chicken broth
-
2
cups
half-and-half
-
2
cups
frozen corn
-
to taste
salt
-
to taste
pepper
-
to taste
green onions (for garnish)
Instructions
- 1. Cook the bacon in a large pot until crispy, then transfer it to a paper towel-lined plate and leave some drippings in the pot.
- 2. Sauté the onion, celery, and carrots in the bacon drippings until softened.
- 3. Add the garlic and cook until fragrant.
- 4. Stir in the flour and cook until lightly browned.
- 5. Add the bell pepper, potatoes, chicken, and chicken broth, and let simmer for 10 minutes.
- 6. Remove from heat and stir in the half-and-half and frozen corn, then return to heat and simmer until thickened.
- 7. Optionally, mash some of the potatoes for a thicker consistency, then stir them back in.
- 8. Add the bacon back to the pot, reserving some for garnish, and serve warm with green onions on top.
Nutrition Facts (estimated)
Servings
4
Calories
769
Total fat
35g
Total carbohydrates
70g
Total protein
46g
Sodium
1161mg
Cholesterol
146mg
You might also like