Best 6 Chicken Corn Chowder With Green Chilis And Bacon Recipes

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Chicken corn chowder is a classic comfort food that can be enjoyed all year. It's hearty, creamy, and packed with flavor. This recipe adds a bit of spice with green chilis and bacon, creating a dish that is sure to satisfy your taste buds. So, grab a spoon and get ready to enjoy a warm and comforting bowl of chicken corn chowder with green chilis and bacon!

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

CORN AND GREEN CHILE CHOWDER



Corn and Green Chile Chowder image

Provided by Ree Drummond : Food Network

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 14

4 tablespoons (1/2 stick) butter
3 slices bacon, chopped
1 onion, sliced
1 tablespoon chopped fresh oregano
Two 7-ounce cans chopped green chiles
5 ears corn, kernels sliced off (2 1/2 to 3 cups)
2 cloves garlic, minced
3 1/3 cups chicken stock or broth
2 tablespoons cornstarch
1 1/2 cups heavy cream
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper jack
Kosher salt and freshly ground black pepper
1/3 cup sliced green onions

Steps:

  • Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
  • In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
  • Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.

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.

THIS GREEN CHILE CHICKEN CORN CHOWDER TASTES LIKE YOU'RE IN SANTA FE, NEW MEXICO



This Green Chile Chicken Corn Chowder Tastes Like You're in Santa Fe, New Mexico image

This Green Chile Chicken Corn Chowder is super easy to make, requires little supervision, and it's SO good.

Provided by Ben Rayl

Categories     Soup/Stew, Dinner

Time 30m

Yield 6 - 8 people

Number Of Ingredients 13

3 slices bacon, chopped
1 large onion, finely diced
3 garlic cloves, minced
1 Tbsp chipotle powder
salt and pepper, to taste
¼ cup butter
1 cup roasted, peeled green chilies, chopped
2 lb boneless chicken breast, cubed
4 cups fresh corn, sliced from the cob - or frozen
1 lb potatoes, peeled and chopped
5 cups chicken broth
¼ cup flour
2 cups whole milk

Steps:

  • In a large, heavy-bottomed soup pot, cook the bacon over medium high heat until lightly browned. Add the onion and cook until tender - about 10 minutes. Stir in the garlic, chipotle powder, salt, and pepper and cook for a few more minutes. Add the butter, green chiles, and chicken and cook until the chicken is mostly cooked - about 10 minutes. Add the corn, potatoes, and chicken broth and bring to a boil. Reduce heat and simmer and cook until the potatoes are cooked through and tender - about 20 minutes. Put the flour into a small mixing bowl and whisk in the milk. Add this to the soup and allow it to simmer and thicken - about 15 minutes.

Nutrition Facts :

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

EASY CHICKEN CORN CHOWDER WITH CHILIES



Easy Chicken Corn Chowder With Chilies image

Altho I don't usually use cream of something soup as a base, this recipe is very good and tastes totally homemade. I've made it for potlucks and the pot is always scraped clean and I'm asked for the recipe!

Provided by Charmie777

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 (10 1/2 ounce) cans cream of chicken soup
1 tablespoon flour
2 (10 1/2 ounce) soup cans milk
2 cups potatoes, peeled and cubed
1 (15 ounce) can corn, drained
1 (4 ounce) can green chilies, diced
1 cup chicken, cooked and shredded
2 teaspoons garlic salt
pepper

Steps:

  • Put soup in large pot.
  • Mix flour with 3 Tablespoons of the milk.
  • Add to the pot with remaining milk and rest of the ingredients.
  • Cook until potatoes are tender.

Nutrition Facts : Calories 426.1, Fat 15.9, SaturatedFat 6.3, Cholesterol 34.3, Sodium 1078, Carbohydrate 62.1, Fiber 5.1, Sugar 6.2, Protein 14.6

Tips:

  • For a smoky flavor, roast the corn on the cob before cutting the kernels off.
  • Use a variety of chili peppers to add different levels of heat to the chowder.
  • If you don't have fresh corn, you can use frozen or canned corn.
  • Add a dollop of sour cream or yogurt to each bowl of chowder for a creamy finish.
  • Serve the chowder with a side of crusty bread or crackers for dipping.

Conclusion:

Easy Chicken Corn Chowder with Green Chilies and Bacon is a quick, easy, and delicious recipe that is a perfect way to warm up on a cold day. With just a few simple ingredients, you can have a hearty and flavorful chowder that is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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