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–+ servings

Summer Chicken Corn Chowder

Tara Noland
A delicious "lightened up" chicken corn chowder made for the summer.
5 from 7 votes
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Course Soup Recipes
Servings 6 -8

Ingredients
 

  • 4 chicken thighs cooked and chopped
  • 2 medium onions diced
  • 3 celery diced
  • 2 Tbsp. butter
  • 1 red pepper diced
  • 1/4 cup flour
  • Salt and pepper
  • 2-900 ml. 60 oz. salt free vegetable broth
  • 2 cups cooked corn
  • 15 small red potatoes quartered, or sixth
  • 6 strips bacon cooked and crumbled
  • 1 cup milk
  • 1 cup half and half cream

Instructions
 

  • Melt the butter in a large pot and saute the onion and celery for 3 min. Add the red pepper and continue to cook until vegetables are softened. Add the flour and salt and pepper to taste. Cook stirring for one minute.
  • Add the vegetable broth and bring to a boil. Add the corn and potatoes and bring back up to a boil, add the chicken and bacon and continue to simmer for 15 min. or until potatoes are tender. Add the milk and cream. Adjust season with salt and pepper, heat until hot and serve.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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