Chicken Corn Chowder with Bacon
Chicken Corn Chowder is perfect for busy weeknights! It's full of fresh veggies, cooked chicken, and comes together in no time!
Foto: Spend With Pennies
Ingredients
- 3 cups corn kernels (divided, defrosted if frozen)
- 2 ½ cups reduced sodium chicken broth
- 1 tablespoon all-purpose flour
- 4 slices bacon (thick-cut)
- 1 small onion (diced)
- 2 ribs celery (chopped)
- 2 cloves garlic (minced)
- 1 pound yellow potatoes (peeled and diced ½")
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme leaves
- ½ cup whole milk
- ½ cup heavy whipping cream
- 2 cups cooked shredded chicken (or chopped chicken)
- salt and black pepper (to taste)
Steps
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Combine 1 ½ cups corn, 1 cup broth, and 1 tablespoon flour in the blender. Blend until smooth and set aside.
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Cook bacon in a large pot until crisp. Remove from the pot and place on a paper towel-lined plate.
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Turn heat to medium and add onion and celery to the bacon grease in the pan and cook until tender, 3-4 minutes. Add garlic and cook until fragrant.
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Add potatoes, remaining broth, and seasonings. Bring to a boil over medium-high heat. Reduce to a simmer and cover. Cook 10-12 minutes or until potatoes are tender. For a thicker chowder, gently mash a few of the potatoes if desired.
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Add remaining ingredients and simmer 5 minutes or until slightly thickened.
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Garnish with reserved bacon and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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