Chicken Corn Chowder
(from marie.grams’s recipe box)
Not particularly fast if you cook from scratch, like I do.
We have used pepper jack, sharp cheddar, or mexican cheeses, and have experimented with seasonings, such as Smoky Paprika OR cumin and coriander. We have added roasted peppers or even hot sauce.
Save time with a store bought rotisserie chicken.
Source: Allison
Prep time: 30 minutes
Cook time: 30 minutes
Serves 8 people
Categories: Soups
Ingredients
- 4 slices bacon
- 1 c. chopped onion
- 1 c. diced red peppers
- 1 1/2 c. diced red potatoes
- 1 lb. shredded cooked chicken
- 6 c. chicken broth
- 3 TB. flour
- 3/4 c. milk, fresh, canned, or cream
- 1 c. grated sharp cheddar
- 2 1/2 c. fresh or frozen corn kernels
Directions
-
Cook bacon slices, remove from pan and set aside, use drippings to saute onion and pepper until soft.
-
Add chicken broth and potatoes, bring to a boil, then lower heat just enough to keep above a simmer, add lid to pan, cook just until potatoes are tender. Meanwhile, mix flour and milk for thickening and grate cheddar. When potatoes are done, add thickening and cheese. Season with salt and pepper. Just before serving, add chicken and corn, heat thoroughly. Garnish with bacon bits and cheese.