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.” Ashley can be a little dramatic sometimes, so I wasn’t really sure what to think about this challenge. I mean, only 3 dirty dishes?! 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. Brenda told me she used to make this soup in college for her friends and they always called it the “best soup ever.” 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. If we’re going to chop anything, we will need a knife and cutting board, right? 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. Right there is five dishes and bam! Three-dirty-dish challenge failed.
But then, Brenda brought up a genius point: Ashley could buy pre-chopped veggies. She could also buy the exact amount of liquid needed so she wouldn’t need a measuring cup. 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. Scissors, soup pot, and spoon. 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. You can choose which one you want to make. Either way, you should make this soup…it is delicious! This creamy soup gets its creaminess from cream cheese, and is filled with bacon, corn, red pepper, and chicken. 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)
In large soup pot, cook bacon over medium heat until crispy, about 5-7 minutes. Remove bacon from pot, leaving the grease. 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. Stir to combine. Simmer until bubbling over medium-low heat, about 10-15 minutes.
Serve with saltine crackers or crusty bread. Enjoy!