Best 2 Chicken Bacon And Corn Chowder Recipes

Chicken, bacon, and corn chowder is a hearty, comforting soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. This chowder is also a great way to use up leftover chicken and bacon. Whether you are a seasoned cook or a beginner, you are sure to find a recipe for chicken bacon and corn chowder that you will love.

Let's cook with our recipes!

CHICKEN, BACON AND CORN CHOWDER

Chicken, Bacon and Corn Chowder image

I recently made chef #157425 wonderful recipe #180869 and it is the base for this version. We loved the spicy flavors of the Rotel and the smoky taste of the cheese. Using the Green Giant brand, the whole kernel corn turned out slightly crisp but cooked through, which is what we were looking for. This is also a quick weeknight meal to put together for your family.

Provided by Nimz_

Categories Chowders

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
3/4 cup onion, chopped
1 jalapeno pepper, seeded and minced
2 garlic cloves, chopped
3 slices cooked bacon, diced
3 cups cubed cooked chicken (Rotisserie chicken works well)
2 (11 ounce) cans yellow and white sweet whole kernel corn (Green Giant)
1 (14 3/4 ounce) can creamed corn (Green Giant)
1 (10 ounce) can rotel
2 (10 3/4 ounce) cans low-fat cream of chicken soup
1 (10 1/2 ounce) can low sodium chicken broth
2 cups 2% low-fat milk
1 -2 cup shredded mozzarella-provolone cheese blend
fresh ground pepper

Steps:

In a large Dutch oven over medium heat, melt butter.
Add onion, garlic and jalapeño pepper and saute for 3-5 minutes, or until vegetables are soft.
In a small bowl, mix soup and broth together until smooth.
Add soup mixture, Rotel, corn, bacon and chicken to the vegetables and cook for 20-25 minutes, stirring frequently.
Add milk and cook for another 5-10 minutes.
Just before serving, add the cheese and lots of fresh ground pepper to taste and heat until the cheese is melted.
Serve warm with cornbread or fresh hot dinner rolls and a salad.

CHICKEN CORN CHOWDER WITH GREEN CHILIS AND BACON

Chicken Corn Chowder With Green Chilis and Bacon image

This is a perfect late summer dish when corn is the best and its cool enough to roast a chicken, and use the leftovers in soup ; ) I used a home made broth, made from: 5 corn cobs, 1 chicken carcass, 3 small leeks, 4 carrots, 4 celery stalks, one onion, one head of garlic, fresh herbs and spices. Just a little salt. Its a very corn flavored broth perfect for this base. This recipe was inspired by The Pioneer Woman's "Corn Chowder with Chilies" http://thepioneerwoman.com/cooking/2010/10/corn-chowder-with-chilies/

Provided by garden_cook

Categories Chowders

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 17

Ingredients

5 ears corn, cut off the cob (mine were grilled in husk)
1 1/2 cups roasted chicken meat, shredded (or whatever you have for left overs)
1 yellow onion, chopped
6 small red potatoes, cubed
3 large celery ribs, chopped
4 -5 garlic cloves, of minced, to taste
2 (4 ounce) cans green chilies
6 slices low-sodium bacon, chopped
2 cups 1% low-fat milk
1/2 cup light cream
1 cup water
3 cups low sodium chicken broth, or regular chicken broth
1/2 cup cornmeal, finely ground or masa harina flour
1 -2 tablespoon white flour
1 teaspoon kosher salt
1/4 teaspoon pepper, you like (I used cayenne, coarse black and white)
1/8 teaspoon dried thyme

Steps:

Prep garlic, onion, potatoes, celery together onto a large plate and put aside.
Chop up bacon and cook in a large skillet over medium low heat until well done. Bacon will soften during soup cooking.
Without draining drippings, add your chopped vegetables and cook until onions begin to soften.
Over your pan, sift white flour beginning with 1 tbs until all the renderings are absorbed and a light coating on flour has appeared.
Add stock.
Bring to a low simmer and add your spices. Simmer uncovered for about 15 minutes. During this time add your chicken and corn.
At this time you might have to transfer to a stock pot. Add 1/2 cup light cream and start with one cup of milk. Return to a simmer.
Separately, mix 1/4 cup corn meal and 1/2 cup of water. This is to be added to your chowder next for flavor and thickening.
Depending on the consistency you like, add the rest of your milk and corn meal mixture. Add milk to make it thinner, and corn meal mix to make it thicker. Or both. The cornmeal will be visible in the soup, but if you have "fine" corn meal, you will not feel it.
Simmer for 20 minutes until potatoes are soft. Serve.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your chowder. Look for corn that is sweet and tender, bacon that is smoky and flavorful, and chicken that is juicy and well-seasoned.
Don't skimp on the vegetables: Vegetables add flavor, texture, and nutrients to chowder. Be generous with your portions of onion, celery, and carrots.
Use a good quality stock: The stock you use will make a big difference in the flavor of your chowder. Use a homemade stock if you can, or look for a good quality store-bought stock.
Season your chowder well: Chowder should be flavorful, so don't be afraid to add salt, pepper, and other seasonings to taste.
Don't overcook the chicken: Overcooked chicken is tough and chewy. Cook the chicken just until it is cooked through, about 10 minutes.
Let the chowder cool slightly before serving: This will help the flavors to meld and the chowder to thicken.

Conclusion:

Chicken, bacon, and corn chowder is a hearty, flavorful soup that is perfect for a cold day. With its creamy broth, tender chicken, smoky bacon, and sweet corn, this chowder is sure to be a hit with your family and friends. So next time you're looking for a delicious and easy soup recipe, give this chicken, bacon, and corn chowder a try. You won't be disappointed!