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Sometimes you just want soup. This chicken corn chowder can use up leftovers too.
Chicken Corn Chowder–Use Leftovers
This is the perfect dinner to use up leftovers.
So many of us buy rotisserie chicken at the store because it’s delicious and very convenient. Have any leftover? This soup is perfect for those. Made your. own chicken? Any way you made it, again the leftovers are perfect here.
Did you overbuy all that delicious fresh corn? I know I do because it’s just so darn delicious. Since I live very close to a local farm that produces it, I tend to overbuy. Because I buy so much I have quite a bit left over. Usually in the summer I grill it and it just tastes so wonderful in this soup.
Soup Still Satisfies
As I mentioned above, sometimes you just want soup–regardless of the outside temperature.
Sure summer is more for cookouts, salads and cold soups. However, this will still have the taste of summer with all the veggies that are in this chicken corn chowder.
Corn, and end-of-summer favorite is featured prominently in this. Roasted corn will taste the best in this soup so the next time you fire up the grill, grill some especially for this!
The original recipe called for two cans of cream-style corn. It’s very good with that but I made this with fresh corn; it’s much better in my opinion. I suggest you try it both ways. As I said, they’re both good but you can do the fresh corn version in the summer and the canned cream style corn in the winter.
Again, the original recipe called for a can of chicken breast and again, I substituted leftover chicken that I had in the fridge.
Either way, the soup is very tasty. The best part is that you can rely on pantry items instead of leftovers and it still tastes wonderful.
Quick Chicken Corn Chowder
- 1 small onion finely diced
- 1 rib celery finely diced
- 1 small red bell pepper finely diced
- 2 tbs butter
- 2 cups fresh roasted corn or 2 cans 14.75 oz each creamed corn
- 1 cup heavy cream
- 1/2 cup milk
- 1 tsp chicken bouillon granules
- 1 1/2 cup diced cooked chicken or 1 can (12 oz) chicken breast meat, undrained, large lumps broken up
- 1 tsp salt
- 1/2 tsp pepper
- 4 slices crisp bacon for garnish
- Melt butter in a large saucepan over medium heat. Add the onion, celery and red bell pepper. Cook for 5-7 minutes or until tender.
- Add the corn, cream, milk, bouillon, chicken and it's juice (if using canned), salt and pepper. Stir to blend.
- Continue cooking, stirring occasionally, until it's hot but do not boil it.
- Crumble bacon and top each serving with equal amounts