There is no panel matching the key "Alert"
There is no panel matching the key "MicroAlert"

Published on January 20, 2020

Chicken and corn chowder recipe

Chicken and corn chowder recipe

6 servings

Ingredients

4 slices bacon, chopped
1 cup diced onion
½ cup diced celery
½ cup diced red bell pepper
1 tsp dried thyme
2 Tbsp all-purpose flour
1 ½ cups chicken broth
1 can evaporated fat-free milk
1 can (14.5 oz) diced tomatoes, drained
1 can (14.75 oz) cream-style corn
1 Tbsp hickory-flavored barbecue sauce
2 cups chopped roasted chicken breast
½ tsp ground black pepper

Preparation

Cook chopped bacon in a non-stick pan over medium high heat until lightly browned. Stir in onions, celery, red pepper and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gently boil and stir until soup thickens slightly. Reduce heat to medium-low. Stir in remaining ingredients. Cover and simmer for 10 minutes, stirring occasionally.

Nutrition analysis per serving: 240 calories, 4 g fat, 24 g protein, 32 g carbohydrate, 3 g fiber, 670 mg sodium

Love + Medicine

Every day, Gundersen Health System staff deliver great medicine plus a little something extra—we call it Love + Medicine.

Share Your Story