Corn Chowder with Chicken and Bacon

180

PREP TIME

10 min

TOTAL TIME

30 min

Makes

5 servings

Corn Chowder with Chicken and Bacon

This rich, chunky bowl of kid-friendly corn chowder has layers of flavour (hi, leeks!) and goes from kernel to table in half an hour.

Ingredients

  • 2 cups frozen corn kernel
  • 1 1/2 cups chicken broth
  • 1 1/2 cups milk
  • 1 russet potato , peeled and grated
  • 1 389-mL can creamed corn
  • 1/4 dried thyme
  • 6 slices bacon , chopped
  • 1 skinless, boneless chicken breast , cut into 1/2-in. cubes
  • 1 leek , white part only, finely chopped

Instructions

  • Combine corn with broth, milk, potato, creamed corn and thyme in a large pot and set over high. Boil, then reduce heat to medium. Simmer, stirring often, until potato is tender, about 10 min.
  • Heat a large non-stick frying pan over medium-high. Add bacon and cook until just starting to crisp, about 4 min. Add chicken and leek. Cook, stirring often, until chicken is cooked through, about 3 min.
  • Stir bacon mixture into soup. Season with fresh pepper. Ladle chowder into bowls.

Nutrition (per serving)

  • Calories
  • 362,
  • Protein
  • 19 g,
  • Carbohydrates
  • 40 g,
  • Fat
  • 15 g,
  • Fibre
  • 3 g,
  • Sodium
  • 813 mg.

Originally published in the Today’s Parent November 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.

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