Chicken Corn Chowder

By bridgetinma

Sandra Lee

Nutrition Facts
Serving Size 515 g
Amount Per Serving
Calories 392 Calories from Fat 102
% Daily Value*
Total Fat 11.4g 18%
Saturated Fat 4.0g 20%
Trans Fat 0.0g
Cholesterol 92mg 31%
Sodium 513mg 21%
Total Carbohydrates 31.5g 11%
Dietary Fiber 2.7g 11%
Sugars 13.2
Protein 41.2g
Vitamin A 11% • Vitamin C 12%
Calcium 24% • Iron 11%
Nutrition Grade B+
* Based on a 2000 calorie diet


Nutritional Analysis
Good points

High in niacin
High in phosphorus
High in selenium

Ingredients

• 3 strips bacon, roughly chopped
• 1 medium onion, diced
• 3 tablespoons flour
• One 15-ounce can chicken broth
• 3 cups milk
• 3 ears white corn, kernels removed and cobs reserved
• 2 sprigs fresh thyme
• 2 1/2 cups shredded chicken from store-bought rotisserie chicken
• Salt and freshly ground black pepper

Preparation

Step 1

In a large pot over medium heat, add the bacon and cook until browned, about 5 minutes. Add the onions and cook until softened, about 5 minutes. Add the flour, stirring constantly for 1 minute, until the flour is just slightly golden. Slowly add the chicken stock, whisking constantly to avoid lumps. Whisk in the milk and add the corn cobs and thyme to the pot. Bring to a simmer and cook about 15 minutes, stirring occasionally to infuse the corn flavor into the soup. Remove the cobs and thyme from the pot. Stir in the corn kernels and shredded chicken. Bring back to a simmer, remove from the heat, ladle into bowls and serve hot.