My mom found this recipe in a local paper years ago in a column called “Making it Light”. The basic gist of the weekly article was to take crazy fat and calorie laden recipes healthy.
The problem becomes that that a lot of the changes that are made are so super drastic that the food no longer resembles the original recipe. Since both recipes are published within the article, my mom was able to combine parts of each recipe to make something tasty and healthier than the original. I don’t have a link or a photo of the article or the original recipe, since it’s been over 20 years.
Without Further Adieu…. Colonial Chowder
- 2 T. Butter
- 4 slices of bacon, finely diced (or you can use 1/2 cup of pre-cooked bacon crumbles)
- 1 lb. boneless, skinless chicken breasts, cut into bite size pieces
- 1 large yellow onions, diced
- 4 ribs of celery, diced
- 3 large carrots, diced
- 3 potatoes, peeled and cut into chunks
- 1 tsp. of each of the following: basil, oregano, thyme, sage
- Bay leaves (I usually use 2-3)
- 6 cups chicken broth
- 1.5 cup frozen corn, or 1 can rinsed and drained salt free corn kernels
- 1 can cream-style corn
- 1 can evaporated milk
- Salt and Pepper to taste
- In a large stock pot, melt 1 T. butter, and cook bacon.
- Add chicken and cook chicken until no longer pink.
- Add onions, and cook until translucent (about 5 minutes)
- Add remaining carrots, celery, potatoes, and chicken broth. Cook over medium heat, until potatoes are soft.
- Add both types of corn, and milk. Cook over medium/low for about 20-30 minutes.
- Add Salt and pepper as needed. Serve with Cheddar biscuits.
This recipe serves 8-10, freezes well, and makes great leftovers!
This recipe is naturally gluten free. It cannot be made vegetarian/vegan.