Chunky Ranch Chicken Chowder
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish, Soup, Chicken
Serves: 8 servings
Ingredients
  • 6 bacon strips, cooked and chopped (I cooked mine in the microwave for 7 minutes)
  • 2 Tbsp canola oil
  • 1 medium onion, chopped
  • 15 baby carrots or 3 regular carrots, sliced into uniform pieces
  • 5 medium red potatoes, cut into uniform cubes
  • 1-1/2 cups water
  • 2-1/2 tsp chicken bouillon powder or granules
  • 1 packet Ranch seasoning
  • 2-1/2 Tbsp flour
  • ½ cup cold water
  • 3 cups milk
  • 1 can corn kernels, drained
  • ¼ tsp pepper
  • 2 cups cubed, cooked chicken
  • 1-1/2 cups shredded cheddar
Instructions
  1. In a large skillet over medium-high heat, heat canola oil. Add onion, carrots, and potatoes and saute until onions are translucent, about 4 minutes.
  2. Add the 1-1/2 cups water, chicken bouillon, and Ranch seasoning and stir to combine. Bring to a boil. Reduce heat to medium-low and simmer until veggies are almost tender, about 12 minutes.
  3. Meanwhile, in a small bowl, combine the flour and ½ cup cold water. Stir until smooth and set aside.
  4. Add the milk, corn, pepper, and chicken to the veggie pan and cook for about 5 minutes, stirring occasionally.
  5. Whisk in the flour/water mixture and stir until thickened, about 2 minutes. Remove from heat and stir in cheese. Serve with additional cheese and bacon sprinkled on top.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/chunky-ranch-chicken-chowder/