Dave's Favorite Chicken-Corn Chowder

Cubed chicken breast, potatoes, onion, carrot & whole kernel corn are cooked in broth. The thickened liquid also has milk, cream, and cheddar cheese.

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Ingredients:

• 2 lbs of boneless, skinless chicken breast (cubed)
• 1 med. onion (diced)
• 1 cup carrots (julienned)
• 3 lg. potatoes (diced)
• 2 cups (private selection) frozen (white) whole kernel sweet corn
• 46 oz can chicken broth
• 3/4 cup all-purpose flour
• 2 cups milk
• 1 cup whipping cream
• 4 oz (1 cup) cheddar cheese (cubed)
• 1/2 cup chopped fresh parsley
• 2 tsp Lawry's Seasoned Pepper
• Salt to taste
• Oscar Mayer real bacon bits

Method

Spray a large soup pot with non-stick cooking spray and heat until hot. Add cubed chicken and diced onions; cook until chicken is browned and onions are tender. Stir in chicken broth and seasoned pepper. Add potatoes and carrots. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Stir in corn. In a separate bowl, blend together flour, milk and cream with a whisk. Gradually stir mixture into pot. Increase heat to medium and cook until thickened and bubbly, stirring constantly. Add parsley and cubed cheese; stir until melted and blended. Add salt to taste. When serving, sprinkle bacon bits onto each bowl!

Notes:

Number of servings: 10

Submitted By: Tamantha
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