Cheesy Corn Chowder is a rich and creamy soup filled with vegetables, chicken, bacon and cheese. It's easy to make and kid-friendly!
Author: Lucy Brewer
12slicesbacon, chopped into 1-inch pieces
1 1/2cupsonion, chopped
1cupred bell pepper, chopped
2clovesgarlic, finely chopped
2quartsunsalted chicken broth
6cupscooked, chopped chicken breast
210-ouncepackages frozen corn kernels, thawed
1can unsalted creamed corn
2cans chopped green chilis, drained
1 1/2cupsgrated Vermont sharp white Cheddar cheese
Cook bacon in a large Dutch oven until crispy. Remove to paper towel lined plate.
Add butter to pot and melt on medium-high.
Add onion, pepper, celery, and garlic. Cook until tender.
Stir in flour.
Cook and stir one minute.
Add broth and bring to boil.
Reduce heat to simmer and stir in chicken, corn, chilis, and cayenne pepper.
Simmer for about 20 minutes then stir in cream and cheese and bacon. Simmer for 15-20 minutes.
Season to taste with salt and pepper. Serve topped with chopped scallions.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.