Chicken Corn Chowder
Our chicken corn chowder soup is an ideal fall recipe with creamy and delicious broth full of fresh ingredients, bacon, and chicken.
Serving8 servings
Ingredients
- 6 bacon strips, cooked and crumbled
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 Russet potatoes, peeled and cubed
- 3 Tablespoon 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.
Notes
- Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can reheat on the stovetop or in the microwave.
- You can use bacon bits; however, it will not be near as delicious as when you use real bacon. So, if you have the option to use real bacon, I would, it provides even more flavor to the soup!
- To freeze this soup, place it in a gallon size zip lock bag, or in an airtight container, and place in the freezer. This soup will be good in the freezer for about 2 weeks.
- 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.
Nutrition
Calories: 266 kcal · Carbohydrates: 37 g · Protein: 13 g · Fat: 9 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 30 mg · Sodium: 559 mg · Potassium: 759 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 174 IU · Vitamin C: 16 mg · Calcium: 127 mg · Iron: 2 mg