As temperatures drop, it’s nice to have a simple weeknight soup recipe on hand. This quick-fix chowder uses rotisserie chicken and center-cut bacon for an easy but hearty soup that will soothe your soul. Serve with a simple green salad for a lovely lunch or light supper.
3 slices center-cut bacon, chopped
1 cup chopped red bell pepper
1 cup chopped red onion
1/2 cup chopped celery
2 bay leaves
1 teaspoon fresh thyme
2 cups chopped rotisserie chicken
2 cups reduced-sodium chicken stock
1 1/2 cups frozen corn kernels, thawed
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1 teaspoon black pepper
Garnish: chopped celery leaves
Added sugars 0g
Calcium 10% DV
Potassium 10% DV
How to Make It
In a Dutch oven, saute bacon for approximately 8 minutes, until crispy. Remove bacon from pot.
Add bell pepper, onion, celery, bay leaves and thyme to pot, and saute until tender, approximately 6 minutes.
Add chicken, and saute a further four minutes.
While the veggie and chicken mixture is cooking, puree 1 cup corn and 1 cup chicken stock with flour in a blender, creating a slurry.
Let simmer for 15 minutes.
Divide soup into 6 bowls and garnish with bacon and celery leaves.
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