CORN AND CHICKEN CHOWDER
I grew up eating corn chowder made from our own sweet corn and seasoned with bacon. I never thought of putting chicken or cheese in it, but they both really make it special. This a version of a recipe that I clipped from Cooking Light magazine. I made a few changes to suit my family's taste.
Provided by Acerast
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook bacon in a soup pot until crisp.
- Remove bacon from pot.
- Crumble bacon; set aside.
- Add chicken, onion, bell pepper and garlic to bacon fat in pan.
- Saute 5 minutes.
- Stir in chicken broth, potatoes and Goya ham seasoning.
- Bring to a boil.
- Cover pot, reduce heat and simmer 20 minutes, or until potatoes are tender.
- Add corn; stir well.
- Place flour in a bowl.
- Gradually whisk milk into flour.
- Stir milk and flour mixture into soup pot.
- Cook over medium heat 15 minutes, or until thick, stirring frequently.
- Stir in cheese, bacon, salt and pepper.
Nutrition Facts : Calories 390.8, Fat 12.4, SaturatedFat 5.8, Cholesterol 70.4, Sodium 1006.2, Carbohydrate 37.9, Fiber 3.3, Sugar 7.4, Protein 32.6
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