Chicken Corn Chowder
This Chicken Corn Chowder is our favorite way to warm up, during the cold months. It's easy to make and tastes delicious.
Serving8 servings
Ingredients
- 6 bacon strips, cooked and crumbled
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 russet potatoes, peeled and cubed
- 3 Tablespoons flour
- 2 cups chicken broth
- 3 cups milk
- 16 ounces frozen corn, 1 bag
- 1 teaspoon dried parsley flakes
- ½ teaspoon dried thyme
- 4 ounces green chilies, 1 can
- 2 cups chicken, cooked and shredded
- salt and pepper to taste
Instructions
- In a large pot, add all ingredients and bring to a boil.
- Let simmer on low heat for 15-20 minutes or until potatoes are cooked through.
Notes
To Freeze This Soup:
- Place it in a gallon size zip lock bag, or in an airtight container, and place in the freezer.
- To thaw it, place it in the fridge, 24 hours before serving. Heat it up in the microwave, or we prefer to stir it continually over the stove.
- You can also add fresh new bacon to garnish.
- This soup will be good in the freezer for about 2 weeks.
Nutrition
Calories: 266 kcal · Carbohydrates: 37 g · Protein: 13 g · Fat: 9 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 30 mg · Sodium: 559 mg · Potassium: 759 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 174 IU · Vitamin C: 16 mg · Calcium: 127 mg · Iron: 2 mg