Chicken and Corn Chowder

• porções: 6 servings
• tempo ativo: 16 minutes
• tempo total: 42 minutes

Ingredientes

6 slices bacon, chopped

2 tbsp. unsalted butter

1 large yellow onion, chopped

3 stalks celery, chopped

1 red bell pepper, chopped

2 garlic cloves, finely chopped

1/3 c. all-purpose flour

6 c. chicken stock

2 medium russet potatoes, peeled and chopped

1 tsp. salt

1 tsp. pepper

4 c. corn kernels (from about 5 ears)

3 c. shredded cooked chicken

1 c. heavy cream

3 green onions, chopped

Instruções

Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Remove the bacon to a paper towel-lined plate; reserve the bacon drippings in the pan.

Add the butter to the bacon drippings and let melt. Add the onion, celery, and bell pepper; cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in the garlic; cook 30 seconds more. Sprinkle the flour over the vegetables; cook, stirring constantly, 1 minute. Gradually stir in the chicken broth.

Add the potatoes, salt, and pepper, and bring to a simmer. Cook until the potatoes can be easily pierced with a fork, about 10 minutes.

Add the corn kernels, chicken, and cream; return to a simmer, and cook until slightly thickened, 10 to 15 minutes more.

To serve, top with the reserved cooked bacon and chopped green onions.

Nutrição

• Calorias: 697
• Gordura Total: 38 g
• Gordura Saturada: 17 g
• Gordura Trans: 1 g
• Colesterol: 134 mg
• Sódio: 1039 mg
• Carboidrato Total: 52 g
• Fibra Dietética: 5 g
• Açúcares Totais: 11 g
• Proteína: 35 g