Chicken Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Butter4 slices Bacon, uncooked1/3 Onion1/2 Celery Stalk1/4 Red Pepper (Sweet)3 Medium Potatoes, Peeled2 Chicken Bouillon Cubes2 c Boiling WaterAbout 8 1/2 oz. Cooked Chicken14 oz Creamed Corn1 1/2 c 1% Milk
Chop bacon, onion, celery, and red pepper into small pieces and add to a large pan with the butter. Cook on medium heat just until the vegetables are done. Add chopped potato and cook for two minutes. Add chicken bouillon dissolved in water (you can use water from cooking the chicken for a little extra boost). Boil for about 20 minutes, or until the potatoes are done. (It might look REALLY thick during this part - don't add extra water if at all possible! It's just perfect at the end.) Add chicken, creamed corn, and milk. Cook just until it starts to simmer; serve. Black pepper may be added to taste.
You can reduce the fat by using turkey bacon and/or decreasing or losing the butter. The sodium could be reduced by using a low- or no-sodium bouillon or chicken broth. Additionally, veggie-lovers could increase the celery, onion, and red pepper for a more filling meal with fewer calories.
Each serving is about 1 2/3 cups.
Number of Servings: 4
Recipe submitted by SparkPeople user TEMPESTE.
You can reduce the fat by using turkey bacon and/or decreasing or losing the butter. The sodium could be reduced by using a low- or no-sodium bouillon or chicken broth. Additionally, veggie-lovers could increase the celery, onion, and red pepper for a more filling meal with fewer calories.
Each serving is about 1 2/3 cups.
Number of Servings: 4
Recipe submitted by SparkPeople user TEMPESTE.
Nutritional Info Amount Per Serving
- Calories: 287.6
- Total Fat: 5.4 g
- Cholesterol: 45.3 mg
- Sodium: 845.8 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 4.2 g
- Protein: 22.4 g
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