Chicken and Corn Chowder Recipe

Chicken and Corn Chowder Recipe

Chicken and Corn Chowder Recipe
  • icons/brand/timer copy 2 Created with Sketch. Prep Time: 25 Minutes
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 30 Minutes
  • icons/brand/timer copy 2 Created with Sketch. Total Time: 55 Minutes
  • icons/brand/silverware copy Created with Sketch. 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

  1. Cook bacon until crisp and reserve 2 Tbsp. bacon fat. Drain bacon on a paper towel and chop into bacon bits; set aside.
  2. In a large pot, heat the butter and reserved bacon fat over med-high heat.
  3. 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.
  4. Add 1 cup of the chicken broth to the pot and deglaze the bottom of the pan.
  5. Add the remaining broth, potatoes and both cans of corn and bring to a boil.
  6. Reduce heat and keep at a simmer for 10-12 minutes or until the potatoes are softened.
  7. Add the chicken and squash and stir to combine. Heat for 5-8 minutes or until the squash is softened.
  8. Add the milk and heat for 1 minute.
  9. Serve with shredded cheese and reserved bacon bits.

 

Tips

*if using a russet potato, peel before using