Description
A hearty and creamy chowder featuring chicken and corn, perfect for cozy dinners and gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups corn (fresh or frozen)
- 2 large potatoes, diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 4 slices of bacon, cooked and crumbled
- 2 green onions, sliced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and diced potatoes, cooking until the onions are translucent and the potatoes soften.
- Pour in the chicken broth and add the corn. Bring to a boil, then reduce to a simmer for about 10-15 minutes, until the potatoes are fully cooked.
- Stir in the shredded chicken and heavy cream, mixing well. Season with salt and pepper to taste.
- Allow the chowder to simmer for another 5 minutes to heat through.
- Serve hot, garnished with crumbled bacon and sliced green onions.
Notes
For a creamier texture, use Yukon Gold potatoes; for a heartier version, choose Russett potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg