Chicken Bacon And Corn Chowder Recipes

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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

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 AND CORN CHOWDER



Chicken and Corn Chowder image

In-season corn is so sweet, it's the perfect ingredient for a creamy summer chowder. Make sure to use the back of your knife to scrape off all the starchy liquid from the cobs to get the most flavor of the naturally sweet corn in your chowder.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 ears of corn, shucked
2 tablespoons unsalted butter
4 slices bacon, chopped
1 large onion, 3/4 chopped and 1/4 thinly sliced lengthwise
Kosher salt and freshly ground pepper
1 1/4 pounds Yukon Gold potatoes, chopped
4 cloves garlic, 3 cloves chopped and 1 sliced
1/2 teaspoon smoked paprika
4 to 6 sprigs thyme
4 cups low-sodium chicken broth
1 1/2 cups shredded rotisserie chicken
3/4 cup heavy cream

Steps:

  • Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
  • Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
  • Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
  • Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
  • Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.

Nutrition Facts : Calories 570, Fat 37 grams, SaturatedFat 18 grams, Cholesterol 97 milligrams, Sodium 968 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams

POTATO, BACON, AND CORN CHOWDER



Potato, Bacon, and Corn Chowder image

A quick and delicious comfort food made with canned corn, potatoes and bacon.

Provided by Kim R.

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 10

½ pound thick sliced bacon, cut into 1/2-inch pieces
2 carrots, diced
4 stalks celery, chopped
1 bay leaf
2 tablespoons butter
2 tablespoons flour
4 cups milk
2 large potatoes, peeled and diced
1 (15.25 ounce) can whole kernel corn, drained
1 pinch paprika

Steps:

  • Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
  • Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g

CORN CHOWDER WITH BACON



Corn Chowder with Bacon image

My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

4 bacon strips, diced
1 small onion, chopped
1 celery rib, chopped
1/4 cup chopped green pepper
4 cups cubed peeled potatoes
2-1/2 cups chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 quart half-and-half cream
1 package (16 ounces) frozen corn, thawed

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

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

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 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.

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