September 1, 2011

Better Homes and Gardens Spicy Chicken-Corn Chowder

In college I ate a lot of canned soup. I was working, going to school and trying to save as much money as possible. One of the best ways I found to cut costs was to stock up on canned soup when it was on sale. I pretty much ate canned chowder for a month straight at one point. After I completed my graduate degree I really didn't care to eat canned soup ever again. However, after having kids and deciding a couple of years back to start cooking from scratch, I began to make chowder and soup recipes once again. The problem I have encountered with many recipes is that they lack flavor or take a long to prepare. Better Homes and Gardens magazine had a recipe for Spicy Chicken-Corn Chowder in their July issue, which looked quick and easy and included my husband's favorite food, bacon.

This recipe has 13 ingredients and takes approximately 40 minutes to prepare and cook. The ingredients are all basic and I was easily able to find them all at my local grocery store. I followed the recipe as written with no modifications. I did use thick-cut bacon, since my husband and two boys prefer it. The serving suggestion of topping the soup with jalapeno slices I did not follow since my boys would be unlikely to eat the soup topped with them..

My husband was surprised by how well this soup turned out with so little time on the stove. As I expected, my two boys ate the chicken and the bacon and picked around the rest of the soup. I really enjoyed this soup. I appreciated how easy it was to put together, while still tasting comforting and delicious. This recipe is a great way to use fresh corn and make a decent chowder in a short amount of time.

For the recipe go to Better Homes and Gardens Spicy Chicken-Corn Chowder.

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