Spend with Pennies · by Holly Nilsson★ 5.0 (49)
Chicken Corn Chowder with Bacon
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 53%
CARBS 29G30% OF CAL
4G FIBER0G ADDED6G INTRINSIC19G OTHER6G TOTAL SUGAR
FAT 20G46% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy corn chowder loaded with chicken, bacon, and fresh vegetables. Rich from cream and milk with aromatic herbs, it's a comforting weeknight soup that comes together quickly.
mainamericansoupchicken🍲 stockpot🌀 blender
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups corn kernels (divided, defrosted if frozen)
- 2 ½ cups reduced sodium chicken broth
- 1 tablespoon all-purpose flour
- 4 slices bacon (thick-cut)
- 1 small onion (diced)
- 2 ribs celery (chopped)
- 2 cloves garlic (minced)
- 1 pound yellow potatoes (peeled and diced ½")
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme leaves
- ½ cup whole milk
- ½ cup heavy whipping cream
- 2 cups cooked shredded chicken (or chopped chicken)
- salt and black pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 53%
CARBS 29G30% OF CAL
4G FIBER0G ADDED6G INTRINSIC19G OTHER6G TOTAL SUGAR
FAT 20G46% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 839mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 839mg
- Calcium
- 71mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 839MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.