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Chicken Corn Chowder
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Quick Chicken Corn Chowder

So easy you can't believe it
Prep Time10 minutes
Cook Time10 minutes
Course: Main, Main Course, Soup
Cuisine: American
Keyword: hearty dinner soups, soups made with leftovers, soups using fresh corn
Servings: 4
Calories: 501kcal
Author: Judith Hannemann

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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

Nutrition

Serving: 1serving | Calories: 501kcal | Carbohydrates: 24g | Protein: 16g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 965mg | Potassium: 509mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2342IU | Vitamin C: 46mg | Calcium: 98mg | Iron: 1mg