nogogo.com: Recipe of the Week – Chicken and Corn Chowder
Prep Time: 20 mins
Total Time: 35 mins
5 slices bacon.
350gr boneless, skinless chicken breasts, cut in bite size pieces.
1/2 cup chopped onion.
1/2 cup chopped bell pepper (any color).
1 garlic clove, minced.
4 cups chicken broth.
1-1/2 cups whole kernel corn.
1 can cream-style corn.
1/4 cup Corn Starch.
1 cup milk.
1/2 teaspoon salt.
1/4 teaspoon Black Pepper.
1-1/2 cups shredded cheddar cheese.
1: 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.
2: 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, corn and cream-style corn. Combine corn starch with milk and stir into soup.
3: Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes. Add salt, pepper and cheese; stir until cheese is melted.
4: Ladle soup into bowls; sprinkle bacon over individual servings.