How To Make Creamy Chicken and Corn Chowder
Enjoy a hearty comfort dish with this chicken and corn chowder. It’s loaded with bacon, peppers, and potatoes cooked in a cream and broth.
Serves:
Ingredients
- 1lbchicken breast,(3 cups), boneless, skinless, cooked and shredded
- 8slicesbacon,cooked and crumbled
- ¼cupbutter,diced into 1 tbsp pieces
- 1½cupsred bell pepper,(1 large, diced
- 1¼cupsyellow onion,(1 medium), diced
- 2jalapenos,seeded for less heat if desired, finely chopped
- 4clovesgarlic,minced
- ⅓cupall purpose flour
- 6cupslow sodium chicken broth
- 3cupsrusset potatoes,(3 medium), peeled and diced slightly less than ½ inch thick
- 2bay leaves
- salt and freshly ground black pepper,to taste
- 2½cupsfresh or frozen corn
- 1½cupshalf and half
- green onions and seeded,finely chopped jalapenos, for serving, optional
Instructions
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In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos, and saute for about 3 minutes until tender.
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Add garlic and cook for 30 seconds longer. Stir in flour, and cook for 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
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Add potatoes, bay leaves, and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook uncovered for 10 minutes or just until potatoes are tender, stirring occasionally.
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Add in cooked chicken, corn, and half and half, then simmer uncovered for 10 to 15 minutes longer, stirring occasionally.
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Serve warm topped bacon, green onions, and optional jalapeno peppers.
Nutrition
- Calories: 553.02kcal
- Fat: 33.63g
- Saturated Fat: 14.51g
- Trans Fat: 0.38g
- Monounsaturated Fat: 12.38g
- Polyunsaturated Fat: 4.42g
- Carbohydrates: 37.95g
- Fiber: 3.78g
- Sugar: 7.21g
- Protein: 27.83g
- Cholesterol: 99.96mg
- Sodium: 1280.09mg
- Calcium: 106.29mg
- Potassium: 981.21mg
- Iron: 2.60mg
- Vitamin A: 183.07µg
- Vitamin C: 55.49mg
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