Wednesday, January 23, 2013

Cheesy Chicken Corn Chowder

This chowder uses a mix of broth and milk as it's base - lightening it up compared to some traditional cream or half and half based chowders.  Note that ore-shredded cheeses tend to be packed with corn starch or other additives that prevent sticking and clumping, which may result in some separation when added to hot liquids. I recommend shredding your own cheese for this dish.

  • 4 oz cooked and diced boneless skinless chicken breast
  • 1 cup yellow corn
  • 1.5 cups low sodium chicken broth
  • 2 cups milk
  • 3/4 cup shredded cheddar cheese
  • 2 slices bacon
  • 1 small to medium onion,chopped
  • 1 large carrot, diced
  • 1 large red potato, diced (about 8 oz)
  • 1/2 small red bell pepper, diced
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh minced thyme
Slice bacon into 1 inch pieces and render in heavy bottom sauce pan. When browned, remove to drain on paper towels. Discard all but 1 to 2 tsp fat. Saute onion in bacon fat until translucent. Add carrot, potato, and chicken broth. Bring to a boil then reduce heat and simmer for 15 minutes until vegetables are soft. 

Add milk, salt, and pepper. Bring to a simmer (but do not boil). Add thyme and bell pepper. Stir in cheese until melted. Sprinkle reserved bacon over soup when served.

Nutritional information (1/6 recipe) - 221 calories, 9.4g fat, 19.5g carbohydrates, 7.1g sugars, 15.7g protein

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