When I haven’t planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon—it’s still tasty. —Barbara Banski, Fenton, Michigan
Easy Chicken Corn Chowder
Easy Chicken Corn Chowder
Prep Time
15 min
Cook Time
15 min
Yield
4 servings (1-1/2 quart)
Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 celery rib, finely chopped
- 1 small sweet red pepper, finely chopped
- 2 cans (14-3/4 ounces each) cream-style corn
- 1-1/2 cups chopped cooked chicken
- 1 can (12 ounces) reduced-fat evaporated milk
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon pepper
- 8 bacon strips, cooked and crumbled
Directions
- In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender.
- Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.
Nutrition Facts
1-1/2 cups: 474 calories, 18g fat (7g saturated fat), 94mg cholesterol, 1252mg sodium, 51g carbohydrate (18g sugars, 3g fiber), 31g protein.
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