Best 6 Chicken Chowder With Bacon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When the temperatures drop and the air turns crisp, there's nothing quite like a warm and hearty bowl of chicken chowder to warm you up. This classic soup is made with a flavorful broth, tender chicken, and a variety of vegetables, and it's often topped with a sprinkling of bacon or croutons. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at a gathering, chicken chowder with bacon is sure to please everyone at the table.

Here are our top 6 tried and tested recipes!

CHICKEN AND BACON CHOWDER



Chicken and Bacon Chowder image

The original recipe for this chowder called for ground beef. One day I decided to use chicken instead. Everyone agreed they liked it even better. You're sure to enjoy it, too.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1 pound sliced bacon
3 cups chopped celery
1/2 cup diced onion
4 cups cubed peeled potatoes
3 cups chicken broth
2 cups chopped carrots
3 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large soup kettle or Dutch oven, cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. , Saute celery and onion in drippings until tender. Add potatoes, broth and carrots; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in remaining ingredients and heat through.

Nutrition Facts : Calories 277 calories, Fat 14g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 795mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

CHICKEN AND BACON CORN CHOWDER



Chicken and Bacon Corn Chowder image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 1 1/2 gallons

Number Of Ingredients 17

1 large (approximately 6 pounds) chicken
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper

Steps:

  • To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
  • To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
  • Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

CHICKEN CHOWDER WITH BACON



Chicken Chowder With Bacon image

This is the first step in a long quest of finding the perfect recipe for chicken chowder. As my husband likes to say, this is the "Tacoma" style...

Provided by Heirloom

Categories     Chowders

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken breast, cubed
6 slices bacon
2 large potatoes, cubed
2 leeks, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 small onion, chopped
2 cups corn kernels
1 tablespoon flour
2 teaspoons paprika
2 bay leaves
2 teaspoons salt
1/2 teaspoon cracked black pepper
1.5 (50 ounce) containers chicken broth
1/2 cup heavy cream
3/4 cup milk

Steps:

  • In a heavy 6-8 quart soup pot cook the bacon until crispy, remove to a separate plate.
  • Cook the chicken in the bacon drippings over medium high heat until cooked through, using a slotted spoon remove to the same plate as the bacon.
  • Add the potatoes, leeks, bell pepper, garlic and onion to the pot and cook until softened.
  • Sprinkle the flour over the vegetables and mix until coated.
  • Add the bacon and chicken back to the pot, along with the corn kernels, paprika, bay leaves, salt, pepper and chicken stock.
  • Bring to a boil, cover and reduce heat to medium-low.
  • Cook about 15 minutes, or until potatoes are tender.
  • Add cream and milk and heat through.

KETO SLOW COOKER CHICKEN BACON CHOWDER



Keto Slow Cooker Chicken Bacon Chowder image

Great Keto recipe if you want to have something hearty and rich! (Recipe by "Peace, Love, and Low Carb")

Provided by Cameron Duval Smith

Categories     Chowders

Time 7h50m

Yield 8 serving(s)

Number Of Ingredients 16

4 garlic cloves
1 shallot, finely chopped
1 small leek, cleaned, trimmed and sliced
2 celery ribs, diced
6 ounces cremini mushrooms, sliced
1 medium sweet onion, thinly sliced
4 tablespoons butter, divided
2 cups chicken broth
1 lb chicken breast
8 ounces cream cheese
1 cup heavy cream
1 lb bacon, cooked crisp and crumbled
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme

Steps:

  • Heat slow cooker on low setting. To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 tbsp butter, 1 cup chicken stock, sea salt and black pepper. Cover, and cook vegetables on low for 1 hour. Complete this next step while the vegetables are cooking - In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 tbsp butter until they are browned on both sides. - About 5 minutes each side. (Chicken will not be fully cooked during this stage.) (Cook bacon as well).
  • Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan. Add chicken stock to slow cooker.
  • Add heavy cream, cream cheese, garlic powder, and thyme to the slow cooker. Stir until well combined and there are no longer any visible chunks of cream cheese.
  • 4. Once the chicken has cooled, cut it into cubes and add it to the slow cooker, along with bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours.

Nutrition Facts : Calories 642.8, Fat 57.8, SaturatedFat 26.1, Cholesterol 162.1, Sodium 1151.6, Carbohydrate 8.2, Fiber 0.9, Sugar 2.7, Protein 23.2

EASY CHICKEN CORN CHOWDER



Easy Chicken Corn Chowder image

When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings (1-1/2 quart).

Number Of Ingredients 10

2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Steps:

  • In 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 : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.

EASY CHICKEN AND CORN CHOWDER



Easy Chicken and Corn Chowder image

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Provided by Athyna

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
  • Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
  • Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your chowder. Look for high-quality chicken, bacon, vegetables, and broth.
  • Don't overcrowd the pot: If you add too much chicken or vegetables to the pot, they won't cook evenly and the chowder will be watery. Add the ingredients in batches if necessary.
  • Simmer the chowder for at least 30 minutes: This will allow the flavors to meld and the chowder to thicken.
  • Season the chowder to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream.
  • Serve the chowder hot: Chicken chowder is best served hot, with a side of crusty bread or crackers.

Conclusion:

Chicken chowder is a hearty, comforting soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. With its creamy broth, tender chicken, and flavorful vegetables, chicken chowder is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #soups-stews     #poultry     #chowders     #chicken     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #meat     #chicken-breasts

Related Topics