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Santa Fe Chicken and Corn Chowder

Santa Fe Chicken and Corn Chowder

Time Involved
< 50 min
# of Ingredients
Skill Level
2 tsp (10mL) 
Vegetable oil
Strips MAPLE LEAF® Bacon Portions™ Bacon, cut into 1-inch (2.5 cm) pieces
Package MAPLE LEAF Prime™ Santa Fe Marinated Boneless Skinless Chicken Breasts, cut into1-inch (2.5 cm) pieces
Medium onion, diced
½ (0.5) 
Medium red pepper, diced
Stalk celery, diced
1 cup (250mL) 
Frozen corn
2 tbsp (30mL) 
Chopped garlic
1 tbsp (15mL) 
Fresh thyme leaves, chopped
Medium potato, cut into 1/2-inch (1 cm) pieces
1/3 cup (75mL) 
All-purpose flour
4 cups (1L) 
Low sodium chicken broth, divided
2 tbsp (30mL) 
Cream (5%, 10% or 35%)
1 tbsp (15mL) 
Coarsely chopped cilantro or parsley

HEAT 1 tsp (5 mL) oil in a large saucepan over medium heat. Cook bacon until fairly crisp, about 5 to 10 minutes.

ADD chicken to saucepan and cook for 3-5 minutes, stirring frequently. Set aside.

ADD remaining oil, onion, celery, corn and red pepper. Cook until tender, about 5-7 minutes. Add thyme, garlic and potatoes, cook stirring for 1 minute. Add 3-1/2 cups (0.75 L) chicken broth and bring to the boil.

MIX remaining chicken broth and flour in a medium sized bowl until there are no clumps. Add flour mixture to pot and stir to combine.

ADD cream and reduce heat. Add chicken and bacon mixture and heat through. Simmer until potatoes are tender, about 10-15 minutes.

SPRINKLE with chopped cilantro or parsley and serve.

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