Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 celery rib, finely chopped
- 1 small sweet red pepper, finely chopped
- 2 cans (14-3/4 ounces each) cream-style corn
- 1-1/2 cups chopped cooked chicken
- 1 can (12 ounces) reduced-fat evaporated milk
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon pepper
- 8 bacon strips, cooked and crumbled
Reviews
I think it is a good base recipe however I agree with others that it was a trifle bland.I added more pepper and got the old man sneezing. For Sactofoodie, evaporated milk is not sweet, did you use condensed milk?
Turned out yummy! Being A partially dairy free family, I substituted butter for oil and unsweetened cashew milk for the canned cow! It was a little sweet but the bacon and cheeses (cheddar and vegan) helped!
I just made this soup and it was so easy. I followed the recipe. I was never a fan of corn chowder, but I am now.
Didn't like the evaporated milk, made it taste too sweet. Also a little bland for me - spiced it up with some Tabasco. Also threw in a handful of spinach and a handful of grated cheese...
I like the use of cream corn, instead of the dreaded "canned soup" . I eliminated the pepper , personal choice. YUM!!
This was so easy to put together. It was the perfect meal on a cold winter's night. I only used half of a red pepper but it was a decent sized pepper. I would definitely make this again.
I don't know what happened but this did not come out good at all. The red pepper was so overpowering. It made the chowder taste like the pepper but not in a good way. Won't be making this again.
Great recipe and really easy to make
So easy and yummy.
loved this! Made as it, except I had about 1/2 a cup of leftover fried potatoes from breakfast, so I tossed those in those as well. Will make this again!