Chicken Corn Chowder

Chicken Corn Chowder 2

Chicken Corn Chowder

It’s game day on a Thursday.  I’m rooting for the BYU Cougars because 1) I’m a BYU alum and 2) our son Parker played tight end back in 07-09 and 3) our youngest son Tanner will play for the Cougs when he returns from his LDS mission next June.  Woohoo!  While I’m on that subject, our other son Madison, who currently plays wide receiver for Idaho State Bengals, is scheduled to play against BYU next fall.  That will be a tough one for me.  Both boys play offense so I decided that I’ll just take off my Cougar jacket when the Bengals are on offense and put it back on when the Cougars have the ball, unless you have any better ideas for me.  . . . I digress.

So our son Tanner loves this soup (as do all the Mangum kids for that matter), but given that it’s game day I’m posting in his honor.  I first found this recipe in my local newspaper about 20 years ago, but it looked much different.  It totaled over 45 grams of fat, all from heavy cream, butter and bacon.  I know, I know that sounds delicious, but this makeover rivals that recipe any day and its has about a quarter of the fat. I cut the bacon and butter in half and use fat free half and half instead of heavy cream.  Huge calorie savings but still lots of flavor and that’s a winner in my book.  Now if only the Cougars win . . . !

Chicken Corn Chowder

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6-8 servings

  • Chicken Corn Chowder
  • 4 Tbsp butter
  • 4 stalks celery, diced
  • 1 large carrot, peeled and diced
  • 1 yellow onion, diced
  • 1/3 cup flour
  • 2 quarts reduced-sodium chicken broth
  • 1 pound cooked chicken, diced
  • ¼ cup chopped cooked bacon
  • 3 large potatoes, peeled and diced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 2 cups fat-free half and half
  • 1 cup fresh or frozen corn
  1. Melt butter in a large stock pot placed over medium heat. Add celery, carrot and onion. Cook and stir until vegetables are soft. Stir in flour with a whisk; cook for 2 to 3 minutes, stirring constantly.
  2. Slowly add chicken broth using a whisk to combine. Add chicken, bacon, potatoes and herbs. Bring to a boil; reduce heat and simmer for 30 minutes or until potatoes are soft.
  3. Add half and half and corn; season with salt and pepper, as desired, to taste.
  4. Serve with warm whole wheat French Bread.



    • Karen says:

      You’re so awesome. This is one of our family favorites, especially Tanner’s. Made it for his first meal back from the mission, even though it was June!

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