Chicken & Corn Chowder

posted by 5 years ago


5 slices bacon

12 oz. Bell & Evans Fully Cooked Grilled Chicken Breasts, cut into bite size pieces

1/2 c. onion, chopped

1/2 c. sweet bell pepper, chopped

1 clove garlic, minced

4 c. chicken broth

1-1/2 c. frozen whole kernel corn

1 can (14 3/4 oz) cream-style corn

1/4 c. Corn starch

1 c. milk

Coarse salt & fresh ground pepper, to taste

1-1/2 c. (6 oz.) shredded cheddar cheese


Cook bacon according to package directions; drain on paper towels and crumble when cool enough to handle. And reserve 2 Tbs. bacon drippings. Sauté onion, bell pepper and garlic in hot bacon drippings; about 3 minutes in a Dutch oven. Add fully cooked chicken, chicken broth, frozen corn and cream-style corn. Combine corn starch with cold milk and stir into soup. Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes. Add salt, pepper and cheese; stir until cheese is melted. Ladle soup into bowls; sprinkle with crumbled bacon and additional cheese, if desired. (Serves: 6)

tags:  soups, chicken, corn, chowder, poultry
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