Warm, comforting, and a great way to use leftover fried or roasted chicken, this Chicken and Corn Chowder is the bomb!
I’ve always known I’m a soup person. As a matter of fact, it’s one of my major cravings when I was pregnant with my 2nd daughter. I don’t really care if the weather’s hot or cold, I’d eat soup whenever I want to.
My latest soup inspiration came from the giant bucket of KFC which arrived on our doorstep the last week of September. It contained three 10-pc buckets of Kentucky Fried Chicken. I gave one of the buckets to my sister who lives next door. A couple of pieces to my aunt. That still left us with too many chicken than the three of us can handle.
We ate chicken for two straight days — still, there were a lot left which I kept frozen in the fridge.
I was inspired to take a few pieces out the other day and turn it into soup. It was raining and soup would be a nice light dinner. The Adarne family is getting plump and we need to steer away from too much rice and sugar. Basically, we need to eat healthier.
This is a lighter version of chowder. Easy to cook and can be left simmering in between helping with homework and review for quizzes.
We need more soups like this!
- 3 pieces leftover chicken, shredded
- 4 slices bacon, cooked and crumbled
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 white onion, chopped
- 1 bell red bell pepper chopped
- 2 pcs potatoes, cubed
- 2 tbsp all purpose flour
- 7 cups chicken broth (or water + 2 pcs chicken cube)
- 2 bay leaf
- 1 can corn kernels
- 1 cup milk (I used evaporated milk)
- chopped spring onion for garnish
- In a pot, heat butter and olive oil.
- Sauté garlic and onion until onions become translucent. Add bell pepper and saute until tender.
- Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
- Add potatoes and bay leaves then bring to a boil. Simmer until potatoes are tender.
- Add in cooked chicken, corn and pour in milk. Bring to a boil and simmer for 15 minutes.
- Transfer to serving bowls, top with bacon and spring onion and serve with crusty bread.