Smoky Corn Chowder

A creamy, Southwestern, smokey take on an old comfort food standby.  Top with a dollop of sour cream or shredded cheddar cheese for maximum wow.

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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Ingredients

  • 3 slices bacon, chopped
  • 1 medium  yellow onion, finely diced
  • 2 celery ribs, finely diced
  • 1 medium  red bell pepper, finely diced
  • 2 chipotle peppers in adobo sauce, minced
  • 3 cups (750 mL) whole kernel corn, fresh or frozen
  • 2 russet potato, peeled and diced
  • 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 1 cup (250 mL) reduced fat (2%) milk
  • 2 tbsp (30 mL) all-purpose flour mixed with
  • 2 tbsp (30 mL) water

Directions

  1. 1.   In a large soup pot or Dutch oven cook bacon over medium-high heat. Remove bacon with a slotted spoon to a plate lined with paper towels. In the same pot combine onion, celery and bell pepper. Sauté for 4-5 minutes until they begin to soften. Add the jalapeno and chipotle peppers and cook for an additional minute. Add corn, potatoes, Campbell’s 30% Less Sodium Chicken Broth and milk or cream and bacon. Bring mixture to a simmer, reduce heat to medium and cook for 15 minutes or until the potatoes are tender. Add flour mixture, stirring constantly, and cook for an additional 2-3 minutes.

Recipe tips

  • Top with a dollop of sour cream and fresh chives or shredded cheddar cheese.
  • Can substitute 2% milk with cream.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 320
Fat 5 g
Sodium 820 mg
Carbohydrate 53 g
Dietary Fibre 6 g
Protein 14 g
Calcium 11 %DV
  • Three servings of vegetables
  • Source of calcium
  • Good Source of fibre

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