Description
A warm and comforting Chicken Corn Chowder, perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 2 cups corn (fresh, frozen, or canned)
- 2 medium potatoes, diced
- 4 slices of turkey bacon, diced
- 1 cup green onions, sliced
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
- Cook turkey bacon in a large pot over medium heat until crispy. Remove bacon and set aside, leaving the drippings.
- Add butter to the pot and melt. Add the diced potatoes and cook for about 5 minutes until they start to soften.
- Pour in the chicken broth and corn, bringing the mixture to a gentle boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the shredded chicken, heavy cream, and sliced green onions.
- Cook for an additional 5 minutes, stirring occasionally, and season with salt and pepper to taste.
- Serve hot, topped with the crispy turkey bacon.
Notes
This chowder can be made ahead and stored in the fridge for up to three days. Customize with different veggies or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg