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Name: Chicken Corn Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 5 slices Bacon garnish; 2 tablespoons butter; 1 clove garlic; 1/4 cup onion chopped; 1/4 cup celery stalks chopped; 1 teaspoon Sriracha sauce; 2 tablespoon flour all Purpose; 3 cups milk, whole; 2 cups chicken breast skinless, boneless, diced; 1 1/2 cup fresh corn kernels frozen; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1 can creamed Corn 14 ounce can; 1 medium potato diced

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INGREDIENTS

5 slices Bacon ; garnish
2 tablespoons butter
1 clove garlic
1/4 cup onion ; chopped
1/4 cup celery stalks ; chopped
1 teaspoon Sriracha sauce
2 tablespoon flour ; all Purpose
3 cups milk, whole
2 cups chicken breast ; skinless, boneless, diced
1 1/2 cup fresh corn kernels ; frozen
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 can creamed Corn ; 14 ounce can
1 medium potato ; diced

Servings

INSTRUCTIONS

1. Cook the bacon in a frying pan until crisp. Place bacon on a napkin to drain and set aside. Reserve the bacon fat.

2. Cook the diced chicken in the bacon fat until cooked through.

3. Pre-cook the potato by steaming until just beginning to soften.

4. Melt the butter in a large pan. Add the onion, celery, Sriracha sauce and garlic. Cook for about 3 minutes until tender stirring frequently.

5. Add the flour and cook for 1 minute, stirring constantly.

6. Stir in milk, chicken, frozen corn, potato, thyme, salt and creamed corn. Bring to a gentle boil and cook intil thick (about 5 minutes).

7. Serve in bowls with bacon garnish.

NOTES

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Chicken Corn Chowder

5 slices Bacon garnish
2 tablespoons butter
1 clove garlic
1/4 cup onion chopped
1/4 cup celery stalks chopped
1 teaspoon Sriracha sauce
2 tablespoon flour all Purpose
3 cups milk, whole
2 cups chicken breast skinless, boneless, diced
1 1/2 cup fresh corn kernels frozen
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 can creamed Corn 14 ounce can
1 medium potato diced

1.  Cook the bacon in a frying pan until crisp.  Place bacon on a napkin to drain and set aside. Reserve the bacon fat.
2.  Cook the diced chicken in the bacon fat until cooked through.
3.  Pre-cook the potato by steaming until just beginning to soften.
4.  Melt the butter in a large pan.  Add the onion, celery, Sriracha sauce and garlic.  Cook for about 3  minutes until tender stirring frequently.
5.  Add the flour and cook for 1 minute, stirring constantly.
6.  Stir in milk, chicken, frozen corn, potato, thyme, salt and creamed corn.  Bring to a gentle boil and cook intil thick (about 5 minutes).
7.  Serve in bowls with bacon garnish.

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Nutrition

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Serving Size: 1 Serving (1083g)
Recipe Makes: 4 Servings

Calories: 1949
Calories from Fat: 983 (50%)

Amt Per Serving		% DV

	Total Fat 109.2g	146 %
	Saturated Fat 58.3g	292 %
	Monounsaturated Fat 36.6g
	Polyunsanturated Fat 7.2g
Cholesterol 402.9mg		124 %
Sodium 1830.1mg		63 %
Potassium 3936.1mg		104 %
Total Carbohydrate 148.3g		44 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 144.1g
Protein 101.2g		145 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1949

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