Corn Chowder with Chicken and Bacon

Corn Chowder with Chicken and Bacon

Health Rating
Prep Cook Ready in Servings
10 min 30 min 40 min 5

Ingredients


1 breast Chicken breast, boneless, skinless (cut into cubes)
1 1/2 cup Chicken broth (stock)
1 can(13oz) Creamed corn
2 cup Frozen yellow corn kernels
1 medium leek(s) Leek (white part only, finely chopped)
1 1/2 cup Partly skimmed milk, 1% M.F.
1 medium Russet potato (peeled, grated)
1/4 tsp, ground Thyme, dried
6 slice Turkey bacon, raw (chopped)

Instructions


Combine corn with broth, milk, potato, creamed corn and thyme in a large pot and set over high. Boil, then reduce heat to medium. Simmer, stirring often, until potato is tender, about 10 min.

Heat a large non-stick frying pan over medium-high. Add bacon and cook until just starting to crisp, about 4 min.

Add chicken and leek. Cook, stirring often, until chicken is cooked through, about 3 min.

Stir bacon mixture into soup. Season with fresh pepper. Ladle chowder into bowls.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 315
Calories from fat 55
Calories from saturated fat 14.9
Total Fat 6.1 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 2.0 g
Cholesterol 43 mg
Sodium 805 mg
Potassium 753 mg
Total Carbohydrate 43 g
Dietary Fiber 3.4 g
Sugars 9.1 g
Protein 21.7 g

Dietary servings

Per Portion


Meat 0.7
Milk 0.3
Vegetables 2.3

Energy sources


Pygal55%466.70996072642833208.4701600146863118%313.59548230613547252.3629020347230528%313.12348191886935138.1880837381434355%18%28%CarbohydratesFatProtein
Recipe from:
Soup