Indulge in the comforting flavors of Amish Chicken Bacon Corn Chowder, a hearty and flavorful dish perfect for chilly autumn days. This delectable soup, rooted in the culinary traditions of the Amish community, combines tender chicken, smoky bacon, sweet corn, and a creamy broth infused with aromatic herbs and spices. Discover the secrets behind this classic recipe, along with variations that cater to diverse dietary preferences and add unique twists to the original. Explore a vegetarian version that swaps chicken for hearty vegetables, a slow-cooker adaptation for effortless preparation, and a one-pot rendition that streamlines the cooking process. Whether you prefer a classic or a customized version, Amish Chicken Bacon Corn Chowder promises a satisfying and heartwarming dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
EASY CHICKEN CORN CHOWDER
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
Time 30m
Yield 4 servings (1-1/2 quart).
Number Of Ingredients 10
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.
AMISH CHICKEN CORN SOUP
Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals-one reason why soups are my favorite thing to make. -Beverly Hoffman, Sandy Lake, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings (about 4 quarts).
Number Of Ingredients 11
Steps:
- Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.
Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
AMISH CHICKEN BACON CORN CHOWDER
I brought this recipe home with me a couple of years ago after spending several days in a beautiful Amish community. The recipe is designed to feed a lot of people with everyday, farm fresh ingredients. Simple, basic, good, honest food. That's what it's all about.
Provided by Family Favorites
Categories Cream Soups
Time 1h
Number Of Ingredients 12
Steps:
- 1. Fry 4 slices of bacon. When done, drain on paper towels and set aside. Crumble when cool.
- 2. Fry chopped onion in bacon drippings. When golden, add flour and stir for one more minute.
- 3. Add everything else except for bacon and parsley flakes. Simmer on low, stirring occasionally, for 30 minutes until thickened and potatoes are tender. Do not boil or milk can separate.
- 4. After 30 minutes, you can take a potato masher and break up a few of the potatoes, if desired or leave them chunky. It's up to you. Add parsley flakes to pot.
- 5. Add soup to bowls and garnish with croutons and crumbled bacon. Shredded cheddar and/or green onion tops would be great, too.
EASY CHICKEN AND CORN CHOWDER
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
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
AMISH CORN POTATO CHOWDER
from cdkitchen.com Healthy and hearty
Provided by malinda sargent
Categories Chowders
Number Of Ingredients 8
Steps:
- 1. 1) Cover potatoes and celery with water and boil until almost tender. 2) Add cooked corn. 3) In another pan, heat butter or margarine. Stir in flour. 4) Add milk. 5) Add potato-corn mixture including water to milk mixture. 6) Stir and then let it sit for 5 minutes. 7) Serve.
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.
Tips:
- Use a variety of vegetables: This will add flavor and texture to your chowder. Some good options include celery, carrots, potatoes, onions, and corn.
- Don't skimp on the bacon: Bacon adds a smoky, salty flavor to the chowder that is essential for a classic Amish recipe.
- Use a good quality chicken broth: This will make a big difference in the flavor of your chowder. Look for a broth that is made with real chicken and has a rich flavor.
- Season to taste: Be sure to taste the chowder before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.
- Serve with a side of bread or crackers: This will help to soak up the delicious broth.
Conclusion:
Amish chicken bacon corn chowder is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious meal, give this recipe a try.
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