Corn Chowder with Shredded Chicken

This corn chowder with shredded chicken is simple to make with a short start to finish time of 30 min. 15 minutes to prep, and 15 minutes to cook! I serve this corn chowder with shredded chicken topped with crumbled bacon bits and sliced green onions. It makes for a lovely presentation and who doesn’t love bacon? Of course, we always have a side of fresh baked bread to dip too! I hope you enjoy this recipe as much as my family and I do!

Ingredients

2 medium unpeeled red potatoes (diced)

2 cooked and shredded chicken breast (you can substitute 1 cup of ham cubes for the chicken)

1/2 cup diced Red Bell Pepper

1/2 cup chopped Celery

3 Tablespoons Butter

2 Tablespoons all-purpose Flour

14 oz. can Chicken Broth

12 oz can Evaporated Milk (regular or fat free works!)

15 oz can of Creamed Corn

15 oz can of sweet Corn Kernels (drained) (or use 1 cup of frozen corn kernels)

2 tablespoons chopped Green Onions

Salt and Pepper to taste

Cooked Crumbled Bacon

Directions

Heat butter in large saucepan over medium heat. Add the red pepper and celery; cook and stir for 3 minutes or until veggies are tender. Stir in flour and heat until bubbly. Gradually add broth, evaporated milk and corn. Mix until blended.

Add potatoes and bring to a boil. Reduce heat and cook, uncovered for 15 minutes or until potatoes are tender. I make my potato pieces small for faster cooking. Stir in shredded chicken and heat through. Remove form heat and stir in green onions and season with salt/pepper to taste. Top with bacon crumbles and more sliced green onions if desired! Enjoy!

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Corn Chowder with Shredded Chicken