Best 2 Chicken Bacon And Corn Chowder Recipes

Indulge in a hearty and comforting culinary experience with our delectable Chicken Bacon and Corn Chowder. This classic chowder is a symphony of flavors, combining tender chicken, crispy bacon, sweet corn, and a creamy, flavorful broth. Served with a warm, crusty bread or crackers, this chowder is perfect for a cozy meal on a chilly day.

In addition to the classic Chicken Bacon and Corn Chowder, this article offers a tantalizing collection of chowder recipes to suit every taste. From the rich and creamy New England Clam Chowder to the smoky and spicy Southwest Corn Chowder, there's a chowder recipe here to warm your heart and satisfy your taste buds.

So gather your ingredients, fire up your stove, and embark on a culinary journey that will leave you craving more. Let's dive into the world of chowders and explore the delicious recipes that await you!

Check out the recipes below so you can choose the best recipe for yourself!

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 your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
Use fresh, high-quality ingredients: The better the ingredients you use, the better your chowder will taste. When possible, use organic, locally-sourced ingredients.
Don't overcrowd the pot: If you add too much chicken, bacon, or vegetables to the pot at once, they won't cook evenly. Add them in batches if necessary.
Cook the chicken and bacon until they're golden brown: This will add flavor and texture to the chowder. Don't be afraid to let them get a little crispy.
Use a good quality chicken broth: The chicken broth is the base of the chowder, so make sure you use a good quality broth. You can make your own broth or use a store-bought broth.
Don't boil the chowder: Bring the chowder to a simmer and then reduce the heat to low. Simmer the chowder for at least 30 minutes, or until the vegetables are tender.
Season to taste: Add salt, pepper, and other seasonings to taste. Be careful not to over-season the chowder.
Serve with your favorite toppings: Some popular toppings for chicken bacon and corn chowder include shredded cheddar cheese, crumbled bacon, chopped green onions, and sour cream.

Conclusion:

Chicken bacon and corn chowder is a hearty, flavorful soup that's perfect for a cold winter day. It's also a great way to use up leftover chicken and bacon. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.