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Lighter Chicken Corn Chowder

  • Author: Dan
  • Yield: 6 1x
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Ingredients

  • 2 T. olive oil
  • 1 1/2 c. diced onion
  • 4 cloves garlic, chopped fine
  • 1/2 c. diced carrots
  • 1/2 c. diced bell peppers
  • 1/2 c. diced celery
  • 4 c. diced cauliflower (about one small head)
  • 1 1/2 t. salt
  • 1 t. black pepper
  • 1/4 c. flour
  • 1 12 oz. can of light beer
  • 1 1/2 c. chicken broth
  • 3 c. 1 or 2% milk
  • 1/2 c. heavy cream
  • 1 1/2 c. frozen corn
  • 3/4 lb. chicken breasts, cooked and shredded (about 2 cups)
  • 6 slices of cooked bacon, chopped
  • 1/4 c. chopped parsley

Instructions

  1. Heat a large pot with the oil over medium heat.
  2. Add the onions and garlic, stir and cook for 5 minutes.
  3. Next goes in the carrots, peppers, celery, cauliflower, salt and pepper. Stir and cook for another 5 minutes.
  4. Add the flour to the vegetables evenly and stir for 3 minutes until the flour starts to brown a little.
  5. Pour in the beer and stir well to get all the flour of the bottom of the pot and let come to a boil.
  6. Add in the chicken broth, milk and cream.
  7. Stir together and then let the chowder come to a boil again.
  8. Turn the heat down to simmer and let cook for 15 minutes.
  9. After the chowder has cooked down and thickened, stir in the shredded chicken and frozen corn, give it 5 minutes and spoon out into bowls.
  10. Top with the chopped parsley and bacon.

Recipe Notes

If you don’t want to use a beer, just add in 3 cups total of chicken broth.

Nutrition

  • Serving Size: 6