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–+ servings

Creamy Chicken and Corn Chowder

happy_vagabonds
Meat Based
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!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Servings 2
Diet Meat Based

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
Keyword chicken, chowder, comfort food, winter
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