2 boneless, skinless chicken breasts,
cooked and diced
1 leek, chopped
½ yellow pepper, seeded and chopped
2 ½ cups chicken broth
2 medium yellow-skinned potatoes,
peeled & cubed
2 cups frozen corn
1 medium carrot, peeled and sliced
1 teaspoon ground thyme
¼ cup fat-free half & half
2 slices cooked turkey bacon, cut into ½ inch pieces (optional)
In a heavy medium-sized pan sauté leek and yellow pepper in 3 teaspoons of water until soft, about 5 minutes. Add broth and potatoes; bring to a boil. Reduce heat and simmer until potatoes are almost tender, about 15 minutes. Stir in the corn and thyme; simmer an additional 5 minutes.
Remove pan from heat and allow to cool slightly. Using a slotted spoon, transfer 3 spoonfuls of the soup to a food processor or blender; puree until mixture is thickened. Pour mixture back into the saucepan; add chicken and half & half. Heat to serving temperature. Serve, topped with turkey bacon pieces, if desired.
Servings per recipe: 4
Corn Chowder Recipe