Recipes

Corn and Chicken Chowder

There’s nothing like a warm bowl of corn and chicken chowder to take away the chill on a winter night. This mouthwatering medley is sure to help you settle in after a long day. Chow down tonight.
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Cuisine American, Continental

Servings 4 servings
Calories 1707.23 kcal

Ingredients

  

  • 6 slices bacon, crumbled
  • 1 tablespoon(s) butter
  • 1/2 cup(s) celery, finely chopped
  • 2 cup(s) potatoes, cubed
  • 1 cup(s) onion, finely chopped
  • 1/2 cup(s) carrots, finely chopped
  • 9/50 cup(s) flour
  • 2 1/2 cup(s) chicken broth
  • 1 teaspoon(s) Creole seasoning or seasoned salt
  • 1 cup(s) corn kernels
  • 24 tablespoon(s) half & half
  • 2 cup(s) diced cooked chicken
  • 1 81/100 cup(s) (1 can (14.5 oz)) diced tomatoes
  • 1 dash(es) salt, to taste
  • 1 dash(es) pepper, to taste

Instructions

 

  • Fry bacon in a large saucepan or Dutch oven.
  • Remove bacon from pot.
  • Add butter to bacon drippings.
  • Add celery, potatoes, onion, and carrot.
  • Saute, stirring constantly, until onion and celery are tender.
  • Stir in flour.
  • Add chicken broth and seasoning or seasoned salt, stirring constantly.
  • Cook until thickened.
  • Cover and simmer for 12 minutes.
  • Add the diced chicken and corn.
  • Simmer for 7 minutes longer until vegetables are tender.
  • Add half-and-half and tomatoes.
  • Heat through.
  • Add salt and pepper as needed.

Nutrition

Calories: 1707.23kcalCarbohydrates: 180.49gProtein: 108.71gFat: 65.02gSaturated Fat: 25.17gCholesterol: 346.16mgSodium: 7807.17mgFiber: 32.51gSugar: 25.83g

Keyword Carrots, Chicken, Potato, Soup
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