Chicken Corn Chowder shared from Taste of Home

MAKES:
4 Servings

TOTAL TIME:
30 minutes

INGREDIENTS:

  • 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

INSTRUCTIONS:

  1. In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender.
  2. Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

INGREDIENTS – FOR VEGAN VERSION!

  • Use margarine (not butter)
  • Use Plant Based Chicken by Deliciou brand
  • Use Evaporated coconut milk
  • Use Vegetarian* ‘Better Than Bouillion’
  • Leave off the bacon

INSTRUCTIONS – FOR VEGAN VERSION!

  1. Same as above (using margarine instead).
  2. Stir in corn, plant-based chicken, evaporated coconut milk, vegetarian bouillon and pepper; heat through, stirring occasionally (do not boil).

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