Chicken & Corn Chowder

One of my favorite soups is from my friend Patrick. He makes a killer Corn Chowder with heavy cream and a pound of bacon, yes I said it, a pound of bacon. It is so delicious and creamy and wonderful but these days I am more mindful of how to have what I love in a healthier way and I had a soup at the beach that gave me a few ideas. I was at Dog Fish restaurant and had their wonderfully awesome Crab & Corn Chowder and while I am certain they weren't too concerned about my waist line I was happy to see that they had chunks of carrots, onions and celery around the bacon, cream and corn! I decided to lighten this up my way. This soup is delicious and creamy without using tons of heavy cream. A word of advice....make this the day before you want to have it, it is 10x better the second day when the cream has had a chance to absorb all the deliciousness.



Chicken & Corn Chowder: Serves 8-12

1 Can Creamed Corn (approx 14-15 oz)
1 Can Summer Crisp Corn
4 Slices Canadian Bacon - Diced
1lbs Red Potatoes - Diced
2 Carrots - Chopped
1 Celery Stalk - Diced
1/2 Onion - Diced
2C Chicken Stock
1lbs Chicken Breast - Boneless / Skinless
1C Heavy Cream
1C Milk (I use Fat Free)
3TB Corn Starch
Black Pepper (Fresh Ground Preferred!)

Get your crock pot ready! Now toss in the creamed corn, summer crisp corn, Canadian bacon, red potatoes, carrots, celery, onion and chicken stock with lots of black pepper. Your potatoes and carrots should be approximately 1/4" chunks so they cook at the same rate. Set over low heat for 3-4 hours until the potatoes and carrots are cooked through.

While the crock pot is doing its thing you can bring a pot of water to a boil and cook the chicken breast until cooked through. remove from the pot and shred with two forks or by tossing in a stand mixer and mixing on low speed. Once the potatoes have cooked through add the chicken to the crock pot. Add the cream to the pot and 1/2C of the milk. Mix the other 1/2C of milk and corn starch together until no lumps exist and mix it into the soup. Remove the lid and let the soup thicken for another 30-60 minutes. Check the taste and if necessary add some more pepper, I really feel that any type of corn chowder requires lots of pepper and this soup is no exception. Serve & Enjoy, and if you have the time make this the day before as the flavors develop even more over night!

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WW: 8 Points Plus / serving @ 8 servings
5 Points Plus / serving @ 12 servings