Corn Chowder with Chicken and Bacon

9 40 331
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 5
Corn Chowder with Chicken and Bacon
Health Highlights


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)


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 331
Calories from fat 63
Calories from saturated fat 16.8
Total Fat 7.0 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 2.3 g
Cholesterol 51 mg
Sodium 604 mg
Potassium 894 mg
Total Carbohydrate 46 g
Dietary Fiber 3.7 g
Sugars 10.0 g
Protein 23.1 g

Dietary servings

Per Portion

Meat 0.7
Milk 0.3
Vegetables 2.3

Energy sources


Meal Type(s)