Monday, December 12, 2011

Chicken Corn Chowder

D's been feeling under the weather and his comfort food of choice lately has been Chicken Corn Chowder...from a can. While I did get an awesome deal on chunky soups earlier this fall, when you're feeding a large family it's still generally cheaper to make things from scratch. This particular recipe used leftover chicken breasts, cheap frozen veggies, a can of veggies, free chicken broth, cheese, bacon and milk. This recipe made enough to feed my family with leftovers for just under $5 thanks to some great sales!

I have to say, I really think this recipe tasted better after it sat because the bacon flavoring really came out.

Chicken Corn Chowder
  • 5 slices bacon
  • 4 C shredded chicken
  • 1/2 cup chopped onion
  • 8 cups chicken broth
  • 3 cups frozen whole kernel corn
  • 1 (14.75 ounce) can cream-style corn
  • 1/2 cup Corn Starch
  • 1 cup milk
  • 1 C heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon Black Pepper
  • 1 1/2 cups shredded Cheddar cheese

In a crockpot, cover four to six chicken thighs or 2 large chicken breasts with water and cook on high for 4 hours. Shred the chicken and reserve 8 C of the chicken broth for use in the recipe.

Chop bacon into small pieces, then cook in a large stockpot over medium heat. In the bacon drippings, cook onions. Add the chicken, frozen corn and cream-style corn. Combine corn starch with milk and heavy cream and stir into soup.

Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes. Add salt, pepper and cheese; stir until cheese is melted.




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