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Chicken and Corn Chowder

Pennsylvania Dutch Medium Egg Noodles
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Chunky chicken and corn soup fills your tummy on a cool autumn evening. With the addition of noodles, the heartiness of this easy dish will leave you satisfied.


Prep Time: 15 min
Cook Time: 25 min
Serves 4

 Ingredients
  • 8 ounces Pennsylvania Dutch Egg Noodles
  • 4 slices bacon, cut into 1/2-inch pieces
  • 3/4 pound boneless skinless chicken breast, cut into thin strips
  • 1 cup celery, chopped
  • 1 cup onions, chopped
  • 1 (17 ounce) can whole kernel corn
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 8 cups chicken broth or bouillon
 Directions
  1. Cook bacon over medium-high heat in 5-quart Dutch oven; cook 5 minutes or until bacon is crisp. Remove. Drain all but 2 tablespoons bacon fat.
  2. Add chicken, celery and onion. Cook and stir 4 to 5 minutes or until chicken turns white and vegetables are tender-crisp. Stir in corn, thyme, pepper and bacon. Add broth and noodles. Bring to a boil.
  3. Cook 10 to 12 minutes, stirring occasionally, or until noodles are tender. Serve immediately.