Chicken & Corn Chowder
Recipe from Fleischmann's Yeast, Argo, Karo

We hope you enjoy this delicious recipe from Argo, a provider of trusted products and a producer of trusted results.


Chicken & Corn Chowder

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Ingredients
  • 5  slices
    bacon
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  • 12  ounces
    boneless, skinless chicken breasts, cut in bite size pieces
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  • 1/2   cup
    chopped onion
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  • 1/2   cup
    chopped bell pepper (any color)
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  • 1  
    garlic clove, minced
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  • 4  cups
    chicken broth
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  • 1-1/2   cups
    frozen whole kernel corn
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  • 1  can (14 3/4 ounces)
    cream-style corn
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  • 1/4   cup
    Argo® Corn Starch
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  • 1   cup
    milk
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  • 1/2   teaspoon
    salt
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  • 1/4   teaspoon
    Spice Islands® Fine Grind
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  •  
    Black Pepper
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  • 1-1/2   cups (6 ounces)
    shredded cheddar cheese
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Directions
1.
COOK bacon in a large pot over medium heat until browned and crisp; drain on paper towels and crumble when cool enough to handle. Reserve 2 tablespoons bacon drippings.
2.
SAUTE chicken, onion, bell pepper and garlic in hot bacon drippings; cook 3 to 5 minutes until chicken is no longer pink and onion begins to soften. Add chicken broth, frozen corn and cream-style corn. Combine corn starch with milk and stir into soup.
3.
HEAT to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes. Add salt, pepper and cheese; stir until cheese is melted.
4.
LADLE soup into bowls; sprinkle bacon over individual servings.
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Quick Chicken and Corn Chowder

Serve this easy main-dish soup at gatherings by using individual round sourdough bread loaves as soup bowls. Carefully slice off the tops, hollow out the centers (leaving a 1/2-inch-thick shell), and use the tops as whimsical covers.

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