Creamy Chicken and Corn Chowder
This soup is pure comfort food, and perfect for a cold night in the van! I love making a big pot of soup, and having the leftovers the next night. I always serve this soup with homemade garlic toast, which I make by toasting bread slices in a pan, buttering them, and sprinkling them with Garlic Salt. Bon Appétit!
Equipment
- Large pot
Ingredients
- 4 tbsp Butter
- 1 Yellow Onion
- 1/3 cup Flour
- 6 Garlic Cloves
- 6 cup Chicken Broth
- 1 lb Pre-cooked Chicken
- 1 Bell Pepper
- 6 Russet Potatoes
- 2-3 cup Corn
- 1 pt Heavy Whipping Cream
- 2 Bay Leaves
- 2 Limes
- Cheddar Cheese for Garnish
- Salt & Pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the onions and peppers, and sauté until tender. Add garlic and cook 30 seconds longer. Stir in flour, and cook for a couple of minutes, stirring constantly.
- Add chicken broth, potatoes, and bay leaves. Season with salt and pepper. Bring to a boil. Then, reduce heat to medium low and cook until potatoes are tender.
- While the soup is cooking, fry up the bacon, and set aside.
- Once the potatoes are tender, add in the chicken, corn and heavy whipping cream. Simmer for 15 minutes or so, letting the flavors meld.
- Serve soup topped with crumbled bacon, freshly squeezed lime, and cheddar cheese. Yum! Adapted with some changes from Cooking Classy
Nutrition
Calories: 2089kcalCarbohydrates: 192gProtein: 52gFat: 132gSaturated Fat: 74gPolyunsaturated Fat: 9gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 466mgSodium: 2988mgPotassium: 4287mgFiber: 17gSugar: 17gVitamin A: 6660IUVitamin C: 200mgCalcium: 362mgIron: 11mg
Tried this recipe?Let us know how it was!
on 11 November 2020
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