"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Chicken Corn Chowder Recipe

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This recipe for Chicken Corn Chowder, by , is from The Lindale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Lindale

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon, chopped
1 c. diced onions
1/2 c. each diced celery and red bell pepper
2 tsp minced garlic
1 1/2 tbsp minced fresh thyme (or 1 tsp dried)
2 tbsp flour
1 1/2 c. chicken broth
1 can (12oz/385 ml) fat-free evaporated milk
1 can (19oz/540ml) diced tomatoes, well drained
1 can (14oz/398ml) cream-style corn
2 c. chopped roasted chicken breast (buy a cooked chicken, use the breast meet, then use the rest for lunch tomorrow)
1 tbsp hickory-flavored bbq sauce
pepper & salt to taste

Directions:
Directions:
Cook bacon in large soup pot over med-high heat until cooked, but not crisp. Stir in onions, celery, red pepper and garlic. Cook & stir until soften. (5 mins.)
Add thyme and flour. Mix well. Add broth and evaporated milk. Bring soup to a gentle boil, stir continuously until slightly thickened.
Reduce heat to med-low, stir in remaining ingredients. Cover and let simmer 10 mins. Stir occasionally.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Only 272 calories per bowl.

 

 

 

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