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Chicken & Corn Chowder

posted by regnisaw@yahoo.com 5 years ago



Ingredients


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


Directions


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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