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Dinner for 8

Chicken Bacon Corn Chowder

Chicken, bacon, corn, potatoes, and vegetables simmer with milk, cream, and cheese for a thick, hearty chowder.

$2.04per serving $$
190 minstart to table
8servings

AmericanBudgetFamilyAppetizersLunchesDinnersSnacksCold-weather comfortWinter

Ingredients

  • 1 lb chicken thighs
  • 1 large yellow onion
  • 2 carrots
  • 1 red pepper
  • 30 oz corn kernels
  • 15 oz creamed corn
  • 24 oz red potatoes
  • 2 cups chicken broth
  • 3 tsp garlic powder
  • 1 1/3 cup light reduced fat cream
  • 2 cups milk
  • 1/4 cup cornstarch
  • 1 pinch salt
  • 1/2 cup cheddar cheese
  • 1/2 cup mozzarella
  • 1/2 cup bacon
  • 1 pinch cracked pepper (optional)

Steps

  1. Cook the bacon in a large pot over medium heat for 8 minutes, then leave the drippings in the pot.
  2. Cook the onion, carrots, and red pepper in the pot for 10 minutes, stirring often.
  3. Add the chicken, corn, creamed corn, potatoes, broth, garlic powder, salt, and pepper, then simmer covered for 150 minutes until the chicken reaches 165 F.
  4. Remove and shred the chicken, return it to the pot, and stir in the milk and cream.
  5. Mix the cornstarch with a little water, stir it into the chowder, and cook for 17 minutes until thickened.
  6. Stir in the cheddar, mozzarella, and bacon, then cook for 5 minutes until the cheese melts.

Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.

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