Chicken Corn Chowder

Steve Young


★★★★★ 2 votes


6 slice
bacon, cubed
chicken breasts, cooked and cubed
2 medium
onions, diced
2 large
potatoes, cubed
1 pkg
corn, frozen
32 oz
chicken broth
4 c
saltine crackers
salt and pepper to taste
2 c
shredded cheddar cheese
2 Tbsp


1In a large saucepan, saute the cubed bacon over medium heat until almost crisp.
2Spoon off the liquid fat if any.
3Add the broth, chicken, onion and potatoes.
4Cook, stirring until the vegetables are tender, about 12 - 15 minutes.
5Stir in the corn.
6Bring the mixture to a boil.
7Reduce the heat to a simmer and cook, about 2 - 3 minutes.
8Crush the crackers and add them and the cream to the above.
9Stir until the chowder starts to thicken, about 4 minutes.
10Add the salt and pepper.
11Stir in the cheese that has been tossed with the flour. This acts as a life preserver for the cheese and keeps it from clumping at the bottom.
12Serve warm and enjoy!!

About this Recipe

Course/Dish: Chowders, Chicken Soups
Other Tag: Quick & Easy