Description
This creamy chicken corn chowder is pure comfort in a bowl, featuring shredded chicken, sweet corn, and crispy bacon.
Ingredients
Scale
- 2 cups cooked chicken (shredded)
- 4 ears corn (kernels cut)
- 6 slices bacon (cooked, crumbled)
- 4 cups chicken broth
- 2 potatoes (diced)
- 1 onion (diced)
- 1 cup heavy cream
- 3 tbsp butter
- Salt and pepper to taste
Instructions
- Cook the bacon in a large pot over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the diced onion to the hot drippings and sauté for about 4 minutes until soft and fragrant.
- Mix in the diced potatoes and corn with the chicken broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, until the potatoes are tender.
- Blend a portion of the chowder for a creamier texture, if desired.
- Stir in the heavy cream and shredded chicken, cooking for an additional 5 minutes.
- Season with salt and pepper to taste, then scoop into bowls and top with crumbled bacon.
Notes
For a quicker option, consider using rotisserie chicken. This chowder pairs beautifully with crusty bread or a light salad.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
