Cheesy Chicken Chowder
User Reviews
5
Cheesy Chicken Chowder
Description
This chowder begins with cooking bacon until crispy to render flavorful fat, which is used to cook diced chicken, red bell pepper, and garlic. Adding chicken broth and potatoes, the soup simmers until potatoes are tender. A mixture of flour and milk is whisked in to thicken the chowder, followed by corn to introduce sweetness and texture.
Finally, shredded cheddar cheese melts into the hot soup, creating richness and creaminess. Additional salt and pepper season the chowder to taste. Crumbled bacon is reserved as a garnish to provide a crispy, smoky contrast to the creamy base.
It can be served as a satisfying main or side dish during cooler weather, with its thick consistency offering warmth and comfort.
Ingredients and vegetables may be swapped to suit preferences, and prepping components ahead can streamline cooking. Leftovers keep well refrigerated for up to a week or frozen for a month.
Ingredients
- 6 lices Bacon
- 2 chicken breast cut into bite sized pieces
- 1 red bell pepper diced
- 2 teaspoons garlic minced
- 4 cups chicken broth
- 2 potato peeled and diced
- 1 1/2 cups corn canned corn works fine too, frozen
- 1/2 cup flour
- 2 cups milk
- 2 cups cheddar cheese shredded
- salt
- black pepper
Instructions
- In a large soup pot, cook bacon until crispy. Then, remove bacon from the pan, crumble, and set aside. Do not drain bacon fat.
- Add the diced chicken, red peppers, and garlic to the bacon grease in the pot and stir over medium heat until chicken is cooked through.
- Add chicken broth and potatoes to the pot and bring to a boil. Then, reduce heat, cover, and simmer until the potatoes are tender.
- In a separate medium-sized bowl, add the flour and gradually whisk in the milk, Then, add the flour/milk mixture into the soup pot. Add the corn and stir well. Cook over medium heat about 15 more minutes, stirring frequently until soup thickens.
- Remove from heat, stir in cheese, and seasoning with salt and pepper. Top with extra cheese and crumbled bacon.
Notes
- Substitute chicken and vegetables as desired to customize the chowder.
- Prepare vegetables and chicken in advance to reduce cooking time.
- Store leftovers in airtight containers for up to one week in the fridge or freeze for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 713 kcal
% Daily Value*
| Calories | 713kcal | 36% |
| Carbohydrates | 41g | 14% |
| Protein | 47g | 94% |
| Fat | 40g | 62% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 153mg | 51% |
| Sodium | 1341mg | 56% |
| Potassium | 1113mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1562IU | 31% |
| Vitamin C | 49mg | 54% |
| Calcium | 698mg | 70% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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