Best 3 Chicken Bacon Corn Chowder Recipes

CHICKEN, BACON AND CORN CHOWDER

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

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.

TO DIE FOR CHICKEN/BACON/ CORN CHOWDER

Steps:

• 1. Sauté the bacon, over medium heat, until browned.
• 2. Chef's Note: Chowders work better when the bacon is cooked but not crispy. So, resist the temptation to overcook those little piggies.
• 3. Remove bacon from the pan, allow to cool, and then dice.
• 4. Drain the bacon grease from the pan, and reserve.
• 5. Put one tablespoon of the bacon grease back into the pan; add the onion, and celery, and then sauté until softened, about 6 to 8 minutes.
• 6. Remove from pan, and reserve.
• 7. Take the two chicken breasts and slice in half, lengthwise.
• 8. Add an additional tablespoon of bacon grease to the pan.
• 9. Chef's Tip: If the thought of all that bacon grease scares you, you can substitute it with some good extra virgin olive oil.
• 10. Salt and pepper the chicken breasts, and then add to the pan.
• 11. Cook, over medium heat for 5 minutes.
• 12. Flip the chicken breasts, and then cook, covered, for an additional 5 minutes.
• 13. Chef's Note: The chicken should be just cooked through, but not overly browned, or crispy.
• 14. Remove from pan, allow to cool, and then cut into cubes.
• 15. Add the flour, salt, black pepper, paprika, and cayenne pepper to the chicken stock, and whisk until thoroughly combined.
• 16. Chef's Note: There is a big difference between a chicken stock, and a broth. This recipe calls for stock; however, if all you have is broth (unless it's low sodium), remember that broth's are typically much saltier than a stock... plus they do taste different. Stocks are more hardy, and that's what this recipe calls for.
• 17. Add the chicken stock to a large pot, and bring the mixture up to a slow simmer, continue to whisk as it begins to thicken.
• 18. Warm the half & half in the microwave, or stovetop, and then slowly add to the chicken stock; whisking as you go.
• 19. Chef's Note: Warm, but do not let the half & half get anywhere near boiling.
• 20. Bring the liquid back to a slow simmer.
• 21. Chef's Note: From this point forward, never allow the liquid to rise above a simmer.
• 22. Add the cubes of softened cream cheese a few at a time, and whisk until fully incorporated into the liquid.
• 23. Add all the ingredients into the pot (except the lime juice), and simmer for about an hour, partially covered, until the potatoes are tender.
• 24. Chef's Tip: As it simmers, add a bit more salt and/or pepper to taste, but only if you think it needs it. This recipe can quickly go over the top on the salt, so be careful. Season then taste, season then taste; all good chefs taste as they cook... That's why my aunt used to say: Never trust a skinny chef.
• 25. Chef's Tip: This recipe produces a very thick chowder, which is how I prefer it; however, if it's a bit too thick for your tastes, then have some extra stock available, and ladle in a bit at a time, until you achieve your perfect consistency. As a matter of fact, if I have leftovers, and I usually don't... But, if I do, I usually add a ounce or so of chicken stock when I reheat it the next day.
• 26. Add the lime juice at the end to brighten the chowder.
• 27. Serve hot, with oyster crackers, or a nice loaf of fresh bread. Enjoy.
• 28. Keep the faith, and keep cooking.