Chicken Corn Chowder Recipe
This Chicken Corn Chowder is our favorite way to warm up, during the cold months. It's easy to make and tastes delicious.
Servings: 8
Calories: 266kcal
Equipment
- large pot
- Wooden Spoon
- Serving Spoon or Lade
- Soup Bowls
Ingredients
- 6 bacon strips cooked and crumbled
- 1 medium onion diced
- 1 red bell pepper diced
- 3 russet potatoes peeled and cubed
- 3 Tablespoons flour
- 2 cups chicken broth
- 3 cups milk
- 16 ounces frozen corn 1 bag
- 1 teaspoon dried parsley flakes
- ½ teaspoon dried thyme
- 4 ounces green chilies 1 can
- 2 cups chicken cooked and shredded
- salt and pepper to taste
Instructions
- In a large pot, add all ingredients and bring to a boil.
- Let simmer on low heat for 15-20 minutes or until potatoes are cooked through.
Video
Notes
To Freeze This Soup:
- Place it in a gallon size zip lock bag, or in an airtight container, and place in the freezer.
- To thaw it, place it in the fridge, 24 hours before serving. Heat it up in the microwave, or we prefer to stir it continually over the stove.
- You can also add fresh new bacon to garnish.
- This soup will be good in the freezer for about 2 weeks.
Nutrition
Calories: 266kcal | Carbohydrates: 37g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 559mg | Potassium: 759mg | Fiber: 3g | Sugar: 6g | Vitamin A: 174IU | Vitamin C: 16mg | Calcium: 127mg | Iron: 2mg