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Tina's Corn Chowder


"This corn chowder simmers both cream-style corn and whole kernel corn with chicken and bacon in a cream base for a richly delicious dish."
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50 m servings 466 cals
Original recipe yields 5 servings

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  1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain most of the grease from the skillet and return to medium-high heat.
  2. Saute celery, onion, and carrots with the bacon in the hot skillet until tender, about 5 minutes; add flour, stir, and cook until browned, 2 to 3 minutes.
  3. Stream chicken stock into the skillet while whisking to incorporate with the flour mixture, scraping sides of the skillet to assure complete integration. Add chicken, cream-style corn, whole kernel corn, poultry seasoning, salt, and black pepper to the mixture. Stir cream into the mixture. Bring the mixture to a simmer and cook until the chicken and corn is hot, 3 to 4 minutes.

Nutrition Facts

Per Serving: 466 calories; 29.1 g fat; 33.4 g carbohydrates; 21.6 g protein; 117 mg cholesterol; 1160 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Substituted FF half-and-half for the heavy whipping cream (sorry, simply can't handle that in my diet), otherwise, followed the recipe to the letter. Love the flavor that the bacon brings, but ...