Best 3 Chicken And Bacon Chowder Recipes

Indulge in the ultimate comfort food experience with our creamy and flavorful Chicken and Bacon Chowder. This hearty soup is a delightful blend of tender chicken, smoky bacon, and an array of vegetables, simmered in a rich and savory broth. With three variations to choose from—Classic, Cheesy, and Corn Chowder—there's a chowder for every palate. Discover the perfect balance of flavors, textures, and aromas in this versatile dish that's sure to warm your soul on a chilly day.

Here are our top 3 tried and tested recipes!

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

Ingredients

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, 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

Ingredients

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 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

Ingredients

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.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and avoid scrambling during the cooking process.
Choose High-Quality Ingredients: The quality of your ingredients will greatly impact the taste of your chowder. Use fresh vegetables, lean bacon, and high-quality chicken broth.
Don't Overcook the Chicken: Chicken can quickly become dry and tough if it's overcooked. Cook it just until it's cooked through, about 10-12 minutes.
Use a Good Quality Thickener: A good quality thickener will help to give your chowder a creamy and rich texture. You can use all-purpose flour, cornstarch, or a roux.
Season to Taste: Don't be afraid to season your chowder to taste. Add salt, pepper, and other herbs and spices as desired.

Conclusion:

Chicken and bacon chowder is a hearty and comforting soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. Whether you like your chowder thick or thin, creamy or brothy, there's a recipe out there for you. So next time you're looking for a delicious and satisfying soup, give chicken and bacon chowder a try. You won't be disappointed!