Corn and Chicken Chowder

Hearty and filling, this chunky chowder makes a delightful one-dish dinner. If cutting kernels from ears of corn, hold the cob with its pointed tip up, then cut carefully down the ear and through the kernels with a gentle sawing motion.

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  • Makes: 4 servings
  • Makes: 5-1/2 cups
  • Prep: 30 mins
  • Cook: 21 mins

Corn and Chicken Chowder

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Directions

  1. If using fresh corn, use a sharp knife to cut corn kernels off the cob; set aside. In a large saucepan heat oil over medium heat. Add onion and sweet pepper; cook until tender but not browned. Stir in broth, potato, and corn. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until potato is tender, stirring occasionally.
  2. In a small bowl combine half-and-half, flour, the snipped thyme, salt, and black pepper; stir into corn mixture. Cook and stir until mixture is thickened and bubbly; cook and stir for 1 minute more. Add chicken and bacon; cook and stir until heated through. If desired, garnish with thyme sprigs.
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Nutrition Facts (Corn and Chicken Chowder)

  • Per serving:
  • 410 kcal ,
  • 18 g fat
  • (7 g sat. fat ,
  • 65 mg chol. ,
  • 612 mg sodium ,
  • 43 g carb. ,
  • 6 g fiber ,
  • 24 g pro.
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