Chicken and Stuffing Casserole

This creamy, savory soup brings together tender chunks of chicken, sweet corn kernels, and potatoes to create a bowlful of irresistible flavors.

So grab a bowl and prepare to savor every spoonful of this delicious chowder.

INGREDIENTS: bacon garlic all-purpose flour chicken broth heavy cream potato dried thyme skinless chicken meat corn kernels fresh parsley salt and pepper grated cheese

To start, cook the bacon until crisp in a medium saucepan. Transfer half of the bacon to a paper towel–lined plate. In the same saucepan, stir in the garlic and cook until fragrant, about 30 seconds. Stir flour into mixture to make a paste; cook until lightly browned, about 3 to 5 minutes. Slowly whisk in the broth and heavy cream.

Stir in the potatoes and thyme.

Mix in the chicken and corn. Bring to a simmer and cook the chicken about 15 to 20 minutes, or until cooked through.

Allow the chowder to simmer. Cook until the potatoes are tender, 10 to 15 minutes. Stir in the parsley and season with salt and pepper.

Sprinkle the reserved bacon pieces and cheddar cheese (if using) on top.

Divide into two bowls and add additional toppings, if desired.


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