Creamy comforting Chicken Bacon and Corn Chowder…perfect for a chilly winter day!
Last week my friend Ashley posted a blog challenge for me on my facebook wall: “recipe that only makes 3 dirty dishes (including cutlery), not all of us have dish washers ya know.” Â Ashley can be a little dramatic sometimes, so I wasn’t really sure what to think about this challenge. Â I mean, only 3 dirty dishes?! Â That’s crazy.
A couple of days passed before one of my co-workers who saw the post, Brenda, mentioned to me that she had a soup recipe that could possibly be tweaked so that it only used 3 items. Â Brenda told me she used to make this soup in college for her friends and they always called it the “best soup ever.” Â I’m always intrigued by recipes that claim to be the “best” so I just had to make it.
So, back to this three-dirty-dish challenge. Â If we’re going to chop anything, we will need a knife and cutting board, right? Â Then we’d most likely need a measuring cup for the liquids, and obviously we’d need a pot for the soup to go in AND a big spoon for stirring. Â Right there is five dishes and bam! Â Three-dirty-dish challenge failed.
But then, Brenda brought up a genius point: Ashley could buy pre-chopped veggies. Â She could also buy the exact amount of liquid needed so she wouldn’t need a measuring cup. Â Since she still needs something to chop up the bacon, I decided a pair of scissors can easily do the trick, and no cutting board would be necessary. Â Scissors, soup pot, and spoon. Â Â Three-dirty-dish challenge: completed.
So I’ve included two versions of this recipe: the normal way which uses a knife, cutting board, measuring cup, pot, and spoon, and the Ashley way which uses just three dishes. Â You can choose which one you want to make. Â Either way, you should make this soup…it is delicious! Â This creamy soup gets its creaminess from cream cheese, and is filled with bacon, corn, red pepper, and chicken. Â This soup is the perfect cure to a cold winter afternoon.
1 1/2-2 cups of milk (depending on how thick/thin you want your soup)
Directions:
In large soup pot, cook bacon over medium heat until crispy, about 5-7 minutes. Â Remove bacon from pot, leaving the grease. Â Add onion and red pepper to bacon grease and saute over medium heat for 5 minutes, stirring frequently.
After 5 minutes, stir in pieces of cream cheese to the onion and red pepper until all melted.
Add creamed corn, chicken broth, chicken breasts, milk, and bacon. Â Stir to combine. Â Simmer until bubbling over medium-low heat, about 10-15 minutes.
Serve with saltine crackers or crusty bread. Â Enjoy!
