Chicken, Corn and Bacon Chowder
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 223.2
- Total Fat: 6.2 g
- Cholesterol: 30.0 mg
- Sodium: 492.5 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 4.3 g
- Protein: 11.3 g
View full nutritional breakdown of Chicken, Corn and Bacon Chowder calories by ingredient
Introduction
I adapted this simple recipe when I couldn't find one to suit my needs. It passed the husband test! I adapted this simple recipe when I couldn't find one to suit my needs. It passed the husband test!Number of Servings: 8
Ingredients
-
5 slices of bacon, diced
2 chicken thighs, boiled, skin and bone removed (you could also use boneless skinless chicken breast, baked or boiled)
1 large white onion (about 1 cup) diced
4 medium potatoes, cut into bite sized pieces
1 10oz can of creamed corn (could use a 14oz can)
1 can of peaches and cream whole kernel corn
1/2 a chicken bouillon cube
3/4 can evaporated milk
1 cup of water
Pepper to taste
Tips
You can use boneless skinless chicken, I used chicken thigh because it was on hand. You could add salt as well, but the bacon is plenty salty
Directions
1. Put bacon in a big pot and cook until crisp. Add onion and cook until soft. Drain and return to pot.
2. Add cooked chicken pieces (shredded), potato, creamed corn, whole kernel corn, bouillon, water, and pepper.
3. Bring to a boil and then reduce heat to medium low, cover and cook for 15 minutes.
4. Add evaporated milk and cook for another 15 minutes.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CAITMOMMY.
2. Add cooked chicken pieces (shredded), potato, creamed corn, whole kernel corn, bouillon, water, and pepper.
3. Bring to a boil and then reduce heat to medium low, cover and cook for 15 minutes.
4. Add evaporated milk and cook for another 15 minutes.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CAITMOMMY.