Prep Time
18 Mins
Cook Time
50 Mins
Yield
8 servings (serving size: about 1 cup)

How to Make It

Step 1

Preheat broiler.

Step 2

Place corn on a baking sheet coated with cooking spray. Broil 7 minutes or until lightly browned. Remove from baking sheet, and set aside.

Step 3

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Step 4

Heat oil in a large Dutch oven over medium-high heat. Add shallots and garlic; sauté 2 minutes or until tender. Reduce heat to medium. Add rice; cook 1 minute, stirring constantly. Add vermouth; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

Step 5

Reduce heat to medium-low. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total).

Step 6

Gently stir in chicken and corn. Add half-and- half, green onions, and black pepper. Cook until thoroughly heated (do not boil). Sprinkle each serving evenly with cheese and bacon. Serve immediately.

Oxmoor House Healthy Eating Collection

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