Ingredients2 tablespoons butter1 small onion, finely chopped1 celery rib, finely chopped1 small sweet red pepper, finely chopped2 cans (14-3/4 ounces each) cream-style corn1-1/2 cups chopped cooked chicken1 can (12 ounces) reduced-fat evaporated milk1 teaspoon chicken bouillon granules1/2 teaspoon pepper8 bacon strips, cooked and crumbledDirectionsIn a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender.Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.Nutrition Facts
1-1/2 cups: 474 calories, 18g fat (7g saturated fat), 94mg cholesterol, 1252mg sodium, 51g carbohydrate (18g sugars, 3g fiber), 31g protein.
