Chicken Corn Chowder

Name: Chicken Corn Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 30 min
Ingredients: 3 cups corn (divided, defrosted if frozen); 2 ½ cups low sodium chicken broth; 1 tablespoon flour; 4 slices bacon (thick-cut); 1 small onion (diced); 2 ribs celery (chopped); 2 cloves garlic (minced); 1 pound yellow potatoes (peeled and diced ½"); ½ teaspoon oregano; ¼ teaspoon thyme leaves; ½ cup whole milk; ½ cup heavy cream; 2 cups cooked chicken (shredded or chopped); salt and black pepper (to taste)

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 30 minutes

Servings: 6

Cost: $5.84 /serving

Author : Holly Nilsson

chicken corn chowder

Instructions

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Step 1

Combine 1 ½ cups corn, 1 cup broth, and 1 tablespoon flour in the blender. Blend until smooth and set aside.

Step 2

Cook bacon in a large pot until crisp. Remove from the pot and place on a paper towel-lined plate.

Step 3

Turn heat to medium and add onion and celery to the bacon grease in the pan and cook until tender, 3-4 minutes. Add garlic and cook until fragrant.

Step 4

Add potatoes, remaining broth, and seasonings. Bring to a boil over medium-high heat. Reduce to a simmer and cover. Cook 10-12 minutes or until potatoes are tender. For a thicker chowder, gently mash a few of the potatoes if desired.

Step 5

Add remaining ingredients and simmer 5 minutes or until slightly thickened.

Step 6

Garnish with reserved bacon and serve.

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