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–+ servings

Chicken Corn Chowder

Chicken, corn, half and half and bacon star in this one pot meal that can be prepared ahead of time, and reheated when ready to serve.
Cuisine: American
Course: 1 pot meals, Brunch, Lunches, Main Dishes, Protein Rich, Side Dishes, Snacks
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Prep Time 15 minutes
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Total Time 1 hour
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Servings 5

Ingredients:

  • 1 1/2 cups Prairie Farms Half and Half
  • 1 cup corn canned
  • 2 cups chicken breast chopped & cooked
  • 1/2 cup celery diced
  • 1/2 cup carrot diced
  • 1 cup onion diced
  • 2 cup potatoes diced
  • 6 slices bacon
  • 1 can diced tomatoes 14.5oz
  • 2 1/2 cups chicken broth
  • 3 Tbsp flour
  • 1 tsp creole seasoning or seasoned salt
  • salt and pepper to taste

Directions:

  • Fry bacon in a large saucepan. Remove and drain on paper towels.
  • Add butter to bacon drippings, if necessary, to make 3 tablespoons.
  • Add celery, potatoes, onion and carrot. Sauté, stirring constantly, until onion and celery are tender.
  • Stir in flour until well incorporated.
  • Add chicken broth and seasoning or seasoned salt, stirring to blend well. Cook, stirring until thickened.
  • Cover and simmer for 12 minutes.
  • Add the chicken and corn; simmer for 7 minutes longer, until vegetables are tender.
  • Add half-and half and tomatoes.
  • Heat through and taste. Add salt and pepper, as needed.
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