Chicken Corn Chowder
From mmmmmm 15 years ago
- 25 minutes to make
- Serves 4
Use your leftover baked chicken and baked potatoes for this creamy, low fat delicious soup. It's loaded with fabulous ingredients so you can get away with a lovely homemade piece of bread and a bowl of this soup as your main course.
Ingredients
- 3 strips of bacon shopping list
- 1 medium onion - diced shopping list
- 2 stalks of celery - sliced thin shopping list
- 2 tbsp of all-purpose flour shopping list
- 4 cups of milk (I use 1%) feel free to use whatever milk your family uses. shopping list
- 1- 1.5 cups of leftover baked chicken cut into bite size pieces shopping list
- 2 cups of leftover baked potatoes. Dice into small bit size pieces shopping list
- 1 cup of frozen corn shopping list
- pinch of cayenne shopping list
- add salt and pepper to taste shopping list
How to make it
- Cook bacon in a large sauce pan over medium heat until crispy and brown. Leave bacon fat in pan with medium heat on & place bacon on a plate and set aside. Slice bacon once cooled.
- Add chopped onion and celery to bacon fat. Cook until soft (approx 6 minutes). Stir often.
- Add flour to pan and cook for about 1 minute. Add milk and bring to a boil. Stir often to prevent burning.
- Once boiled, add chicken, potatoes, corn, bacon and cayenne. Return to a boil.
- Simmer on low-med until all is heated through. (approx 5 minutes) Taste; add salt and pepper if needed.
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