Rating: 4.5 stars 4.5
89 Ratings
  • 5 star values: 63
  • 4 star values: 16
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 1

A quick but hearty corn chowder gets flavor and color from two kinds of corn, bell peppers, bacon, and Cheddar cheese.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large pot over medium heat until browned and crisp; drain on paper towels and crumble when cool enough to handle. Reserve 2 tablespoons bacon drippings.

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  • Saute chicken, onion, bell pepper and garlic in hot bacon drippings; cook 3 to 5 minutes until chicken is no longer pink and onion begins to soften. Add chicken broth, frozen corn and cream-style corn. Combine corn starch with milk and stir into soup.

  • Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes. Add salt, pepper and cheese; stir until cheese is melted.

  • Ladle soup into bowls; sprinkle bacon over individual servings.

Nutrition Facts

371 calories; protein 27.3g; carbohydrates 30.8g; fat 16.1g; cholesterol 79.3mg; sodium 1463.3mg. Full Nutrition
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