Creamy Chicken Corn Chowder

It was a cold day outside and I was craving a hot bowl of soup. I had some freshly made chicken broth, leftover roasted chicken and frozen corn so I decided to make a creamy chicken corn chowder. I adapted a recipe I found on the Food Network. I used some evaporated milk instead of regular milk and I added garlic. It was a bit thin when I made it so I added some corn starch to thicken it up. It turned out very hearty and delicious - we all loved it. My husband said the leftover soup was very good for lunch too.

Creamy Chicken Corn Chowder:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe from Food Network

• 2 slices of bacon


• 1/2 sweet yellow onion, diced


• 1/2 red bell pepper, diced


• 1 clove of garlic, minced


• 1 russet potato, peeled and diced


• 3 cups of frozen corn kernels


• 4 cups of homemade chicken broth


• 1 tsp dried thyme


• Sea Salt and freshly cracked pepper, to taste


• 2 cups of roasted chicken, shredded


• 1 cup of evaporated milk


• 2-3 tbsp corn starch


• Parsley, chopped

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