2cupscooked chickendiced or shredded (rotisserie chicken is quick & easy)
1/2cupfat free half & half
1cupsharp cheddar cheesegrated
Garnish: thinly sliced green onioncrumbled bacon
In a large deep skillet, cook bacon until crisp. Remove from pan & set aside.
Add onion, red pepper, celery and minced garlic to pan & cook in bacon fat for about 8-10 minutes or until onion is soft & slightly browned.
While vegetables are sautéing, place 2 cups drained corn and 1 cup milk in a blender. Puree until smooth. Set aside.
When vegetables are done, add puréed corn, remaining corn kernels, chicken broth, potatoes, seasonings and chicken to pan and cook over medium to medium-high heat until potatoes are done but still a little firm, about 15-20 minutes. Stir occasionally.
Right before serving, add crisp bacon (reserving one piece for garnish), half & half and cheese. Return to a low simmer and stir until cheese has melted and cream has warmed.
Serve in soup bowls garnished with bacon and green onion.
CREAMY CHICKEN CORN CHOWDER
Amount Per Serving
Calories 597Calories from Fat 252
% Daily Value*
Saturated Fat 11g55%
Vitamin A 985IU20%
Vitamin C 48.7mg59%
* Percent Daily Values are based on a 2000 calorie diet.