Chicken And Bacon Corn Chowder Food

CHICKEN & CORN CHOWDER

Steps:

• Heat the soup, potato, corn, milk, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
• Reduce the heat to medium-low. Cover and cook for 15 minutes or until the potatoes are tender, stirring occasionally.

CHICKEN AND BACON CHOWDER

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.

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 AND WHITE CORN CHOWDER

Steps:

• In a large pot over medium heat, add the bacon and cook until browned, about 5 minutes. Add the onions and cook until softened, about 5 minutes. Add the flour, stirring constantly for 1 minute, until the flour is just slightly golden. Slowly add the chicken stock, whisking constantly to avoid lumps. Whisk in the milk and add the corn cobs and thyme to the pot. Bring to a simmer and cook about 15 minutes, stirring occasionally to infuse the corn flavor into the soup. Remove the cobs and thyme from the pot. Stir in the corn kernels and shredded chicken. Bring back to a simmer, remove from the heat, ladle into bowls and serve hot.

DELICIOUS CHICKEN BACON CORN CHOWDER

Steps:

• 1 - Place 2-3 large boneless chicken breasts in a large stock pot. Add enough water to cover chicken by about 1 inch above the meat. Bring to a boil, then reduce to a slow simmer until tender (45 mins - 1hr should suffice). Remove chicken & let cool. Once cool, medium dice chicken and set aside. Measure your remaining liquid from the pot in a measuring cup. How much liquid you have remaining depends on various things. I usually have around 2 - 3 cups of broth remaining. Add additional chicken stock to what you have to equal a total of 8 cups of liquid (You can use bouillon cubes or chicken base to make up the remaining stock if you'd like).
• 2 - Medium dice 1 large sweet white onion. Finely dice 3 cloves of garlic. On low to medium heat saute onions until translucent in color (do NOT brown), then add garlic & cook 1-2 additional minutes. Set aside.
• 3 - Peel & medium dice 8-10 potatoes of your choice. Must equal 8 cups of potatoes total.
• 4 - In your stock pot you should have 8 cups of stock waiting. Now add the 8 cups of diced potatoes, diced bacon, diced chicken, seasoning salt, white pepper & cayenne. Bring to a boil then reduce to a medium simmer until potatoes are tender.
• 5 - Once your potatoes are tender, mash up about 1/3-1/2 in the pot to help thicken the soup and to give contrast in texture. Now you can add the frozen or fresh (precooked) corn.
• 6 - Next add 2 - 8oz packages of room temperature cream cheese to soup. Room temp is very important in preventing curdling! Keep soup on low heat (stirring often) until all the cream cheese has melted. Taste test to make sure your seasonings are how you like them.
• 7 - Garnish the top of each bowl you serve with a bit of shredded sharp cheddar (orange type works nicely for color contrast but not mandatory), some of the finely chopped crispy bacon bits you have set aside & a bit of small diced green onion.
• **If you'd like a thicker soup you may use a roux or a slurry made from cornstarch & water.
• *** Please take note: creole seasoning is not Cajun seasoning! I prefer Tony Chacheres, Zatarains, or Paul Prudhomme's Creole seasoning salts.
• **** Delicious served in a warm bread bowl!

CHICKEN AND CORN CHOWDER

Steps:

• Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
• Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
• Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
• Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
• Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.

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.

CORN-BACON CHOWDER

Steps:

• Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
• Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
• Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.

CHICKEN CHOWDER WITH BACON

Steps:

• In a heavy 6-8 quart soup pot cook the bacon until crispy, remove to a separate plate.
• Cook the chicken in the bacon drippings over medium high heat until cooked through, using a slotted spoon remove to the same plate as the bacon.
• Add the potatoes, leeks, bell pepper, garlic and onion to the pot and cook until softened.
• Sprinkle the flour over the vegetables and mix until coated.
• Add the bacon and chicken back to the pot, along with the corn kernels, paprika, bay leaves, salt, pepper and chicken stock.
• Bring to a boil, cover and reduce heat to medium-low.
• Cook about 15 minutes, or until potatoes are tender.
• Add cream and milk and heat through.