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!Print
Chicken and Corn Chowder
- 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.