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Chicken and Corn Chowder




Source of Recipe


foodfit.com






List of Ingredients



• 2 large ears of corn, shucked
  
• 1 slice uncooked bacon, diced
  
• 1/2 cup chopped onion
  
• 1/2 cup chopped celery
  
• 1 sprig fresh thyme
  
• 1 bay leaf
  
• 1 1/2 cups low-sodium chicken or vegetable broth
  
• 6 small red potatoes
  
• 1 pound boneless, skinless chicken breasts, cut into 1/2" pieces
  
• 2 cups reduced fat (2%) milk
  
• 1 red pepper, diced
  
• 1 teaspoon chopped, fresh dill
  






Instructions



1. Preheat the grill or broiler.
   
2. Grill or broil the corn until it turns golden brown. Set aside to cool.
   
3. Put the bacon in a soup pot and heat over low heat. Add the onion, celery, thyme and bay leaf, turn the heat up to medium, and cook until the vegetables are soft, about 10 minutes.
   
   
4. Meanwhile, slice the corn kernels from the cob.
   
5. Dice the potatoes and add them to the soup pot with the chicken broth. Simmer until the potatoes are just tender, about 10 minutes. Add the milk, peppers, chicken and dill and cook until the chicken is just cooked through. Remove the thyme and bay leaf. Adjust the salt and pepper and serve.
   






Final Comments


Serving Size: 1 cup
Number of Servings: 6