A quick & easy corn chowder with a rich, thick creamy base you'll think is chock full of calories - but it's not! A healthy comfort food that is just begging to be made.
2cupscooked chickendiced or shredded (rotisserie chicken is quick & easy)
½cupfat free half & half
1cupsharp cheddar cheesegrated
Garnish: thinly sliced green onioncrumbled bacon
Instructions
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.