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Chicken and Corn Chowder

argo logo  Courtesy of Argo Foodservice
Chicken and Corn Chowder


Makes 6 servings
Cook Time: 15 minutes


  • 5 slices bacon
  • 3/4 lb. (12 oz.) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper (any color)
  • 1 garlic clove, minced
  • 4 cups gluten-free chicken broth
  • 1-1/2 cups frozen whole kernel corn
  • 1 can (14-3/4 oz.) gluten-free cream-style corn
  • 1/4 cup Argo® Corn Starch
  • 1 cup milk
  • 1/2 tsp. salt
  • 1/4 tsp. Durkee® Regular Ground Black Pepper
  • 1-1/2 cups (6 oz.) shredded cheddar cheese


  1. Cook bacon in a large pot over medium heat until browned and crisp; drain on paper towels and crumble when cool enough to handle. Reserve 2 Tbsp. bacon drippings.
  2. Sauté chicken, onion, bell pepper and garlic in hot bacon drippings; cook 3 to 5 minutes until chicken is no longer pink and onion begins to soften. Add chicken broth, frozen corn and cream-style corn. Combine corn starch with milk and stir into soup.
  3. Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes. Add salt, pepper and cheese; stir until cheese is melted.
  4. Ladle soup into bowls; sprinkle bacon over individual servings.

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