Ingredients for Roasted Chicken And Corn Chowder
- 4 slices of bacon
- Onion
- 2 celery stalks, chopped
- Red Bell Pepper
- 2 cloves garlic, minced
- Fresh Thyme
- All Purpose Flour
- 6 cups of chicken broth
- Fat Free Evaporated Milk
- Diced Tomatoes
- Cream Style Corn
- Roasted Chicken Breast
- Barbecue Sauce
- Black Pepper
- 1/2 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roasted Chicken And Corn Chowder? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Roasted Chicken And Corn Chowder
- Cook 4 slices of chopped bacon over medium-high heat in a large soup pot until lightly browned. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon grease.
- Add 1 medium onion, 2 celery stalks, 1 red bell pepper (chopped), and 2 cloves garlic (minced) to the pot. Cook until vegetables start to soften, about 5 minutes.
- Stir in 1 teaspoon of thyme and 2 tablespoons of all-purpose flour. Cook for 1 minute, stirring constantly.
- Add 6 cups of chicken broth and 1 (12-ounce) can of evaporated milk.
- Bring to a gentle boil and stir until the soup starts to thicken slightly, about 2-3 minutes.
- Reduce the heat to medium-low.
- Add 2 cups of frozen or fresh corn, 1 cup of cooked, shredded roasted chicken, the reserved cooked bacon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Simmer, covered, for 10 minutes, stirring occasionally. Taste and adjust seasonings as needed before serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
54g
Fat
7g
Carbs
9g
