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.
Serving Spoon or Lade
- 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
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.
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.
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