Chicken And Bacon Chowder Recipes

CHICKEN AND BACON CHOWDER

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.

CHICKEN CHOWDER WITH BACON

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.

CHICKEN AND BACON CORN CHOWDER

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, BACON AND CORN CHOWDER

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 AND BACON CHOWDER

Steps:

• In a 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.