Appetizers / Soups / Salads

Light Chicken, Corn and Leek Chowder is for Soup.

Light Chicken, Corn and Leek Chowder takes 15 minutes to prepare.

Light Chicken, Corn and Leek Chowder takes 30 minutes to cook.

Light Chicken, Corn and Leek Chowder makes 15 servings.

The ingredients for Light Chicken, Corn and Leek Chowder are:

- 3 Leeks Washed and Sliced
- 3 Large Celery Stocks Diced
- 6-8 Slices of Bacon sliced into 1" peices (can be adjusted to liking)
- 2 Cloves of Garlic Finely Chopped
- 3 1Litre Boxes of Campbell's Chicken Broth (or approx 13 cups of regular broth)
- Approx 3 cups of diced/cubed red potatoes
- 3 Parboiled Chicken Breasts, cut into bit side chunks
- 2-3 Bay leaves
- 1 cup Peas (Thawed)
- 1 Cup Corn (Thawed)
- 500ml of Blend Cream (10% Milk Fat)

Here is how you make Light Chicken, Corn and Leek Chowder:

Start by frying bacon until crispy. Drain half of the fat. Pour in chopped leeks, celery and minced garlic, and sauté until leeks start to soften. Add in your chicken broth/stock, bay leaves and potatoes (amount of potato can be adjusted to ones liking) and let simmer for approx 15-20 minutes. Add precooked chicken breast, corn and peas, and let simmer for an additional 10 minutes. Gently stir in cream, and bring back to boil. Makes approx. 13-15 (1.5 cup) servings.Number of Servings: 15Recipe submitted by SparkPeople user MCARAVAN.

The nutritional information for Light Chicken, Corn and Leek Chowder is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 206.3

• Total Fat: 7.2 g
• Cholesterol: 49.5 mg
• Sodium: 1,456.4 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 2.1 g
• Protein: 16.3 g