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.
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
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.
Protein 19g, Carbohydrates 40g, Fat 15g, Fibre 3g, Sodium 813mg.
Originally published in the Today’s Parent November 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.