Creamy Chicken Corn Chowder

 

I love a good thick soup.  When I eat a thinner soup, I tend to make something to go along with it for dinner. This is an awesome thick, hearty soup packed with healthy veggies.  There was no need to make anything else for dinner. This was super filling. I found myself eating way too much of this soup.  It's super healthy so I really didn't feel guilty at all. 

 

Creamy Chicken Corn Chowder

2 strips of bacon
1/2 cup onion, chopped
1/2 cup carrot, finely chopped
1/2 cup celery, chopped
1/4 cup red pepper, chopped
2 medium potatoes, chopped
2 cans corn, drained
1 bay leaf
2 cups milk
2 cups chicken broth
Salt and pepper
1/2 tsp. thyme
10 oz. chicken, cooked and shredded

In a large pan, cook bacon until crispy, saving fat in pan.  Remove bacon from pan, dice finely and set aside.  Add onion, carrot, and celery to bacon fat and cook for about 6 - 7 minutes.  Add the milk, chicken broth and bay leaf.  Bring to a boil and reduce heat to a bare simmer.  Cover pot and cook for about 30 minutes.  Make sure the heat is super low as not to scald the milk. 

Discard the bay leaf, raise the heat and add the potatoes and red peppers. a teaspoon of salt and some pepper.  Bring to a simmer and simmer for about 15 - 20 minutes until potatoes are almost fork tender.  Raise the heat, add the corn, chicken, finely diced bacon and thyme.  Simmer for about 5 minutes.  Cool slightly and enjoy.



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