CHICKEN AND BACON CORN CHOWDER
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 1 1/2 gallons
Number Of Ingredients 17
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 CORN CHOWDER (WEIGHT WATCHER - 7 PTS.)
Considering this is lower in fat, it is absolutely delicious. I love soups in the fall/winter and I made this one often. I serve this with a salad and fresh buns for a nice light supper.
Provided by Abby Girl
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cook chopped bacon in a large soup pot over medium high heat until lightly browned but not crisp. Stir in onions, celery, red pepper and garlic. Cook and stir until vegetable begin to soften, about 5 minutes.
- Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and sir continuously until soup thickens slightly.
- Reduce heat to medium low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally.
- Note: I go to my butcher and have him cut 4 thick slices of bacon. Their bacon is superior in taste.
Nutrition Facts : Calories 157.9, Fat 1.9, SaturatedFat 0.5, Cholesterol 31.5, Sodium 451.7, Carbohydrate 19.3, Fiber 1.4, Sugar 8.5, Protein 16.5
WALTER'S POTATO, BACON, CORN CHOWDER
This is one of my Dad's recipes. It's great comfort food and very good with biscuits or corn muffins.
Provided by Larry Jones
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in skillet till crisp-add onions until limp-drain on paper towels.
- Put potatoes and celery in large stock pot and add enough water to just cover.
- Boil until not quite tender.
- Do not drain.
- Add bacon, onions and rest of ingredients and simmer for 1/2 hour--eat & enjoy.
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