This simple, creamy chowder can be garnished in a lot of ways—try chopped fresh chives, toasted pumpkin seeds, or toasted cornbread croutons.

Instructions

  1. In large saucepan or soup kettle, cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 1 tablespoon bacon fat.

  2. Heat reserved bacon fat in saucepan; add onion, red pepper, and garlic. Cook and stir about 3 minutes or until vegetables are tender. Add broth, cream-style corn, corn kernels, and chicken. Simmer 15 minutes, stirring occasionally.

  3. Mix milk and cornstarch together until smooth; stir into soup. Bring to a boil; cook 2 to 4 minutes or until thickened. Serve soup hot, sprinkled with crumbled bacon, green onion, and grind of black pepper.

Variations

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Tips

One Just BARE® Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.