Chicken Corn ChowderSubmitted by: BREES25
1 tbsp canola oil
1/4 cup BacOs
1 large sweet onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 10-ounce packages frozen corn
3 cups low-sodium chicken or vegetable broth
3/4 cup evaporated skim mik
12 oz diced chicken breast
1/2 cup shredded cheddar cheese
2 cans creamed corn
Kosher salt and pepper
Transfer half the soup to a blender and puree until smooth. Return to the pot, add 1/2 teaspoon salt and 1/2 teaspoon pepper, chicken and cheese and stir to combine.
Divide the soup among individual bowls and serve. Makes 6 1 1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BREES2.