Creamy Chicken Corn Chowder Recipe
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 This recipe for Creamy Chicken Corn Chowder is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients: |
Ingredients: * 2 slices of bacon
* 1/2 sweet yellow onion, diced
* 1/2 red bell pepper, diced
* 1 clove of garlic, minced
* 1 russet potato, peeled and diced
* 3 cups of frozen corn kernels
* 4 cups of homemade chicken broth
* 1 tsp dried thyme
* Sea Salt and freshly cracked pepper, to taste
* 2 cups of roasted chicken, shredded and chopped
* 1 cup of evaporated milk
* 2-3 tbsp corn starch
* Parsley, chopped
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Directions: |
Directions:Cook the bacon in a large Dutch oven over medium heat. Once it's cooked place on a paper towel to drain then crumble and set aside. Add the onion and red pepper to the Dutch oven and cook for 3-4 minutes; add the minced garlic and cook, stirring constantly for 1 minute. Add the corn, potato, thyme, sea salt and freshly cracked pepper, to taste. Stir for another minute then add the broth. Cook on low for 45 minutes or until the potatoes are very soft.
Blend the soup for a few seconds with an immersion blender - don't over blend. Add the chicken. Next add the corn starch to the evaporated milk and mix thoroughly. Bring the soup to a boil then add the cornstarch, stirring well. Taste and re-season with spices if needed. Top each bowl of soup with bacon crumbles and chopped parsley. Enjoy. |
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