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Chicken and Red Pepper Corn Chowder

Chicken and Red Pepper Corn Chowder Recipe

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Prep/Cook Time: 20 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 cup diced, cooked
2 slices bacon, diced
1 small onion, chopped
3/4 cup red pepper, finely diced
1 can (10 ounces) cream of potato soup
1 can (14 ounces) creamed corn
1/4 cup milk


  1. In saucepan, sauté bacon until crispy. Remove from pan onto paper towel. Discard all but 1 tablespoon of bacon fat. Sauté onion and peppers in bacon fat over medium-low heat until onions are softened, about 6 minutes.
  2. Add soup, corn, milk and 1/4 cup of water. Increase heat to medium and cook for 5-7 minutes or until heated through.
  3. Add chicken and heat for 5 minutes. Divide among 4 soup bowls and garnish with crisp bacon pieces. Serve immediately.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 232

  • Total Fat 3g (0%)

  • Saturated Fat 3g (0%)

  • Trans Fat 0g

  • Cholesterol 54mg (0%)

  • Sodium 753mg (0%)

  • Total Carbohydrate 25g (0%)

  • Dietary Fiber 3g

  • Sugars g

  • Protein 14g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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