Chicken and Corn Chowder Recipe
- Prep Time: 25 Minutes
- Cook Time: 30 Minutes
- Total Time: 55 Minutes
- Yield: 6-8 Servings
Ingredients
- 6 slices bacon
- 2 Tbsp. unsalted butter
- 1 yellow onion, small diced
- 2 stalks celery, small diced
- 3 Tbsp. Tone’s®️ Garlic Pepper Seasoning Blend
- 1 tsp. salt
- 6 cup low-sodium chicken broth
- 2 medium Yukon gold potatoes, small diced*
- 1 – 15.25 oz. can Green Giant®️ No Salt Added Whole Kernel Sweet Corn, drained
- 1 – 14.75 oz. can Green Giant®️ Cream Style Sweet Corn
- 3 cup shredded, cooked chicken
- 1 yellow squash, small diced
- ¾ cup whole milk
- ½-¾ cup shredded cheese (cheddar or cheddar blend)
Directions
- Cook bacon until crisp and reserve 2 Tbsp. bacon fat. Drain bacon on a paper towel and chop into bacon bits; set aside.
- In a large pot, heat the butter and reserved bacon fat over med-high heat.
- Add the onions, celery, seasoning and salt. Stir and sauté for about 5 minutes or until the vegetables are starting to soften and brown a bit.
- Add 1 cup of the chicken broth to the pot and deglaze the bottom of the pan.
- Add the remaining broth, potatoes and both cans of corn and bring to a boil.
- Reduce heat and keep at a simmer for 10-12 minutes or until the potatoes are softened.
- Add the chicken and squash and stir to combine. Heat for 5-8 minutes or until the squash is softened.
- Add the milk and heat for 1 minute.
- Serve with shredded cheese and reserved bacon bits.
Tips
*if using a russet potato, peel before using