Chicken Augratin Chowder

For this recipe, I bought bone-in chicken breasts and cooked them over the weekend and froze the shredded meat.  That will make this a quick & easy week night meal for the family.

From Simple and Delicious Feb/March 2011

Chicken Augratin Chowder
Ingredients
6 bacon strips, diced
1 small onion, chopped
1 package (4.9 ounces) au gratin potatoes
2 cups hot water
1-1/2 cups 2% milk
1-1/4 cups chicken broth
1 can (15-1/4 ounces) whole kernel corn, drained
1 bay leaf
3 cups cubed cooked chicken
2/3 cup evaporated milk


Directions
In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.

Saute onion in drippings until tender. Add the potatoes with contents of sauce mix, water, milk, broth, corn and bay leaf. Cook, uncovered, over medium heat for 15-20 minutes or until potatoes are tender, stirring occasionally.

Reduce heat. Stir in the chicken, evaporated milk and bacon; heat through. Discard bay leaf. Yield: 6 servings (about 2 quarts).

Nutrition Facts: 1-1/3 cups equals 451 calories, 20 g fat (7 g saturated fat), 92 mg cholesterol, 1,162 mg sodium, 33 g carbohydrate, 2 g fiber, 30 g protein.