Chicken Corn Chowder
Ingredients
-
8
slices
center cut bacon
-
2
cups
water
-
4
cups
reduced sodium fat free chicken broth
-
1
lb
uncooked boneless skinless chicken breasts
-
12
oz
Russet potatoes, cubed
-
¾
cup
sliced carrots
-
¾
cup
chopped celery
-
½
cup
flour
-
½
teaspoon
black pepper
-
½
teaspoon
salt
-
½
teaspoon
cayenne pepper
-
8
tablespoons
light butter
-
2
cups
fat free half and half
-
2
cans
canned corn, drained (15 oz each)
-
1
can
creamed corn (14.5 oz)
-
2
oz
canned diced green chilies
-
2
scallions
sliced
Instructions
- Cook the bacon until crisp, then set aside to drain and crumble.
- In a large pot, bring water and chicken broth to a boil, then add chicken, potatoes, carrots, and celery.
- Reduce heat to a simmer, cover, and cook for 25-30 minutes until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot while keeping the pot simmering.
- In a separate saucepan, mix flour, salt, black pepper, and cayenne pepper, then melt butter and whisk in the flour mixture.
- Gradually add half and half, stirring until smooth and creamy.
- Combine the cream mixture with the soup, then add canned corn, creamed corn, and diced chilies.
- Simmer for an additional 10 minutes, adjusting seasoning to taste.
- Serve garnished with sliced scallions and crumbled bacon.
Nutrition Facts (estimated)
Servings
15 (1 cup each)
Calories
183
Total fat
6g
Total carbohydrates
20g
Total protein
12g
Sodium
20mg
Cholesterol
20mg
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