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Easy Chicken Corn Chowder

When I haven’t planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon—it’s still tasty. —Barbara Banski, Fenton, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings (1-1/2 quart)

Ingredients

  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 small sweet red pepper, finely chopped
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 1-1/2 cups chopped cooked chicken
  • 1 can (12 ounces) reduced-fat evaporated milk
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon pepper
  • 8 bacon strips, cooked and crumbled

Directions

  • In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender.
  • Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.
Nutrition Facts
1-1/2 cups: 474 calories, 18g fat (7g saturated fat), 94mg cholesterol, 1252mg sodium, 51g carbohydrate (18g sugars, 3g fiber), 31g protein.

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