Description
A creamy and hearty Chicken Corn Chowder that brings warmth and comfort to chilly evenings, perfect for family gatherings and weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 slices turkey bacon, chopped
- 1 cup potatoes, diced
- 2 cups corn (fresh, frozen, or canned)
- 1 onion, chopped
- 3 cups chicken broth
- 1 cup milk or heavy cream
- Salt and pepper to taste
- Green onions, for garnish
Instructions
- In a large pot, cook the chopped turkey bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chopped onion and cook until translucent, filling your kitchen with a savory aroma.
- Stir in the diced potatoes and corn, cooking for a few minutes until warmed through.
- Pour in the chicken broth and bring to a boil, like a warm hug on a chilly day. Reduce heat and simmer until the potatoes are tender.
- Stir in the shredded chicken and milk (or cream), seasoning with salt and pepper to taste.
- Cook for an additional 5-10 minutes until everything is heated through.
- Serve hot, garnished with green onions and the reserved turkey bacon for that extra crunch.
Notes
This chowder can be made a day in advance. Store leftovers in the refrigerator for up to 3 days and reheat on the stove, adding a splash of milk if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 3g
- Sodium: 660mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg