Corn Bacon Chowder Food

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POTATO CORN CHOWDER WITH BACON RECIPE



Potato Corn Chowder with Bacon Recipe image

This cozy potato corn and bacon chowder is a quick, easy & filling meal! It's packed full of flavor and is ready to go in a little over 30 minutes!

Provided by LifeMadeSimpleTeam

Categories     Soup

Time 40m

Number Of Ingredients 15

1 tbsp all-purpose flour
1 tbsp butter
1/2 yellow onion (diced)
1 leek (rinsed well and diced)
1 clove garlic (minced)
1 cup whole milk (or half and half)
4 cup chicken broth (or (1) 32oz box of chicken broth)
3 russet potatoes (rinsed, peeled (optional) and cubed into 1/4"-1/2" chunks)
2 cup fresh corn (or frozen)
1 tsp kosher salt (+ a pinch for sweating)
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper (or less, depending on personal taste)
3 slices thick-cut bacon (cooked until crisp and diced)
1/2 cup medium-sharp cheddar cheese (grated)
1 tsp parsley (minced, (optional))

Steps:

  • Set a large stock pot or Dutch oven over medium-low heat. Add butter and melt. When the butter has melted add the onion and leek. Add a pinch of salt to help the onion and leek sweat and cook for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 2-3 more minutes.
  • Sprinkle in flour and whisk. Slowly add chicken broth and then milk. Turn heat up to medium-high, then add potatoes. Season with salt, pepper and cayenne. Simmer for 25 minutes or until potatoes are tender.
  • Once the potatoes are tender and the soup has thickened, remove from the heat. Add in cheddar cheese (and parsley) and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately.

Nutrition Facts : ServingSize 6 serving, Calories 307 kcal, Carbohydrate 35 g, Protein 11 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 1189 mg, Fiber 3 g, Sugar 7 g

CORN CHOWDER WITH BACON



Corn Chowder with Bacon image

My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

4 bacon strips, diced
1 small onion, chopped
1 celery rib, chopped
1/4 cup chopped green pepper
4 cups cubed peeled potatoes
2-1/2 cups chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 quart half-and-half cream
1 package (16 ounces) frozen corn, thawed

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

Nutrition Facts :

CORN-BACON CHOWDER



Corn-Bacon Chowder image

A rich chowder thickened with canned potato and mushroom soups.

Provided by CONI4JSUS

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 40m

Yield 12

Number Of Ingredients 8

2 ½ pounds potatoes, peeled and cubed
1 pound sliced bacon
2 (10.75 ounce) cans condensed cream of potato soup
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10 ounce) can canned whole kernel corn
2 cups whole milk, or as needed
¼ teaspoon curry powder, optional
1 pinch salt and black pepper to taste

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.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 32.4 g, Cholesterol 19.7 mg, Fat 10.6 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 1029.8 mg, Sugar 4.4 g

SLOW-COOKER BACON CORN CHOWDER



Slow-Cooker Bacon Corn Chowder image

Hearty and creamy, this classic corn and potato soup gets extra oomph from our favorite ingredient-bacon. It only takes a few minutes to pull together, and then the slow cooker will do all the work.

Provided by Pillsbury Kitchens

Categories     Entree

Time 3h30m

Yield 8

Number Of Ingredients 9

1 lb small red potatoes, cut into 1-inch cubes
1/2 cup chopped onion
2 bags (12 oz each) frozen whole kernel corn
3 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon salt
1/2 teaspoon ground pepper
2 cups half-and-half
2 tablespoons cornstarch
1/2 lb bacon, crisply cooked, crumbled

Steps:

  • In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
  • Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
  • In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into mixture in slow-cooker. Cover; cook 10 to 15 minutes longer or until slightly thickened.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 50 mg, Fat 2, Fiber 3 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 1/4 Cups, Sodium 1110 mg, Sugar 7 g, TransFat 0 g

BACON AND CORN CHOWDER



Bacon and Corn Chowder image

Make a hearty Bacon and Corn Chowder with corn and red potatoes. Hot pepper cheese adds the spice to this Bacon and Corn Chowder that's simply awesome.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings

Number Of Ingredients 9

4 slices OSCAR MAYER Bacon, chopped
1-1/2 lb. red potatoes (about 5), peeled, cubed
1 small onion, chopped
2 stalks celery, sliced
1 can (10-3/4 oz.) condensed cream of chicken soup
3 cups milk
8 oz. HOFFMAN'S Hot Pepper Pasteurized Process Cheese Food, cubed
1 pkg. (10 oz.) frozen corn, thawed
1/4 tsp. pepper

Steps:

  • Cook bacon in large saucepan until crisp, stirring frequently. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
  • Add potatoes, onions and celery to drippings; cook and stir 2 min.
  • Stir in soup and milk; bring to boil. Simmer on low heat 8 min., stirring occasionally. Add remaining ingredients; cook 5 min. or until process cheese food is completely melted and potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 940 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 9 g, Protein 13 g

CORN AND SALMON CHOWDER WITH BACON



Corn and Salmon Chowder with Bacon image

Discover our satisfying Corn and Salmon Chowder with Bacon. Corn and Salmon Chowder with Bacon includes garlic and potatoes for an unforgettable taste.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 6 servings, 1-1/3 cups chowder and 5 crackers each

Number Of Ingredients 14

2 tsp. oil
1 onion, chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
2 Tbsp. flour
3 cups milk
3/4 lb. new potatoes (about 6), cut into 1/2-inch cubes
1 can (11 oz.) corn with red and green bell peppers, undrained
3 sprigs fresh thyme
6 oz. VELVEETA, cut into 1/2-inch cubes
2 Tbsp. GREY POUPON Dijon Mustard
1-1/2 lb. salmon, skin removed, cut into 1-inch pieces
6 slices chopped OSCAR MAYER Bacon, cooked
30 round buttery crackers

Steps:

  • Heat oil in medium saucepan on medium-high heat. Add onions, celery and garlic; cook 5 min. or until crisp-tender, stirring frequently. Stir in flour; cook and stir 1 min. Whisk in milk. Add potatoes, corn and thyme; cover. Simmer 20 min. or until potatoes are tender.
  • Stir in VELVEETA and mustard; cover. Simmer on medium-low heat 5 min. or until VELVEETA is melted. Stir in fish; cook 8 min. or until fish flakes easily with fork. Remove and discard thyme sprigs.
  • Top chowder with bacon. Serve with crackers.

Nutrition Facts : Calories 590, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 40 g

CORN CHOWDER WITH BACON



Corn Chowder with Bacon image

Make your next Corn Chowder extra tasty by using the bacon drippings to make the soup base and after cutting the kernels off, throw the corn cobs into the broth to infuse it with extra corn flavour! The potato is cooked until very soft, so the edges are starting to breakdown and this helps thicken the soup. Recipe VIDEO below.

Provided by Nagi

Time 50m

Number Of Ingredients 15

4 ears of corn
4 cups / 750g / 1.5 lb frozen or canned corn (, drained)
1 tsp butter ((or oil))
250g / 8 oz bacon (, chopped)
30g / 2 tbsp butter ((use 3 tbsp if bacon is lean))
1 garlic clove (, minced)
1 small onion (, diced (or half large onion) (yellow, brown or white))
5 tbsp flour
2 cups chicken broth (, low sodium)
3 cups milk ((I use low fat but full fat will work too))
600g / 1.2 lb potatoes (, cut into 1 cm / 2/5" cubes (about 2 large))
2 sprigs of thyme OR 1 tsp dried thyme
3/4 cup cream ((Note 1))
3/4 cup shallots / scallions (, green part finely sliced)
Salt and finely ground pepper to taste

Steps:

  • Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
  • Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
  • Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
  • Add flour and mix it in. Cook, stirring, for 1 minute.
  • Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently).
  • Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
  • Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.

Nutrition Facts : ServingSize 523 g, Calories 620 kcal

EASY CORN CHOWDER WITH BACON



Easy Corn Chowder with Bacon image

Easy Corn Chowder with Bacon is a hearty soup recipe perfect for cold weather. This creamy soup is loaded with corn and real bacon bits.

Provided by Erin

Time 25m

Number Of Ingredients 12

1/4 cup butter
1 yellow onion, diced
1/2 tsbp garlic puree
1/4 cup flour
10.5 oz condensed chicken broth
3 cups milk
17.5 oz canned whole kernel corn, ( 2 x 8.75oz cans)
8.25 oz cream style corn
1 cup real bacon bits
1/2 tsp salt
1/2 tsp pepper
1 tbsp dried chives

Steps:

  • Dump butter, diced onions and garlic puree into a large pot over medium-high heat.
  • Cook until onions are translucent.
  • Add the flour to the pot and stir well. Leave flour to cook for three minutes, stirring occasionally.
  • Add chicken broth to the pot and whisk well.
  • Add milk and whisk again.
  • Bring the liquid to a boil.
  • Add the canned corn, cream style corn, bacon bits, salt, pepper and chives to the pot. Stir well.
  • Reduce heat to medium and leave soup to simmer for ten minutes, stirring occasionally.
  • Serve and enjoy!

Nutrition Facts : Calories 349 calories

CORN CHOWDER WITH BACON



Corn Chowder with Bacon image

Pureeing some of the corn-and-potato mixture in a blender gives this soup rich creaminess without much cream. Red bell pepper imparts a beautiful golden hue to the chowder (and is a great source of vitamin C). For a final touch, a little bacon crumbled over this easy corn chowder recipe goes a long way.

Provided by Joyce Hendley, M.S.

Categories     Diabetic Pork Recipes

Time 50m

Number Of Ingredients 15

3 slices center-cut bacon
1 cup chopped red bell pepper
1 cup chopped onion
4 cloves garlic, minced
2 cups fresh corn kernels (3-4 ears)
3 tablespoons water, divided
½ teaspoon salt
1 tablespoon all-purpose flour
2 cups low-sodium chicken broth, divided
¼ cup dry white wine
8 ounces Yukon Gold potatoes, peeled and diced
5 sprigs fresh thyme, plus leaves for garnish
¼ cup half-and-half
½ tablespoon butter
½ teaspoon ground pepper

Steps:

  • Cook bacon in a large saucepan over medium heat until crisp, 8 to 9 minutes. Transfer the bacon to a paper towel-lined plate, reserving 1 Tbsp. drippings in the pan. Crumble the bacon and set aside.
  • Add bell pepper, onion, and garlic to the pan; cook, stirring often, until browned and tender, 6 to 8 minutes. Transfer the bell pepper mixture to a medium bowl; set aside. Add corn, 2 Tbsp. water, and salt to the pan; cook, stirring often, until the corn is golden, 4 to 5 minutes. Stir in the remaining 1 Tbsp. water, scraping the bottom of the pan to loosen any browned bits.
  • Return the bell pepper mixture to the pan. Stir in flour; cook, stirring constantly, for 1 minute. Stir in 1/4 cup broth and wine; cook, stirring constantly and scraping the bottom of the pan to loosen browned bits, for 1 minute. Stir in potatoes, the remaining 1 3/4 cups broth, and thyme. Cover and bring to a boil. Reduce heat to low and simmer until the potatoes are fork-tender, 15 to 18 minutes.
  • Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender. Remove center piece of lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel. Puree until smooth (use caution when blending hot liquids). Return the blended soup to the pan. Stir in half-and-half and butter. Divide between 4 bowls; sprinkle with pepper and garnish with the crumbled bacon and thyme leaves, if desired.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 34 g, Cholesterol 10.9 mg, Fat 5.5 g, Fiber 3.8 g, Protein 8.6 g, SaturatedFat 2.8 g, Sodium 432.3 mg, Sugar 8.9 g

BEST CORN CHOWDER WITH BACON



Best Corn Chowder with Bacon image

Make and share this Best Corn Chowder with Bacon recipe from Food.com.

Provided by liz timm

Categories     Chowders

Time 1h15m

Yield 6 litres

Number Of Ingredients 8

4 slices bacon, diced
1 medium onion, chopped
1 (10 ounce) can creamed corn
1 1/2 cups diced raw potatoes
10 ounces condensed cream of mushroom soup
3 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Put bacon and onion into a pot and saute together until onion is clear and limp.
  • Add next 6 ingredients.
  • Bring to a boil.
  • Cover and simmer until potato is cooked.

Nutrition Facts : Calories 215.8, Fat 9.9, SaturatedFat 4.3, Cholesterol 20.7, Sodium 778.2, Carbohydrate 26.5, Fiber 1.8, Sugar 3.4, Protein 7.2

BACON CORN CHOWDER RECIPE



Bacon Corn Chowder Recipe image

This BACON CORN CHOWDER recipe is a must make for winter! This delicious and easy corn chowder with bacon is loaded with potatoes, corn, bacon, and so much more. This warm and creamy soup is the ultimate comfort food!

Provided by Becky Hardin - The Cookie Rookie

Categories     Soup

Time 50m

Number Of Ingredients 18

6 slices bacon (crisped & crumbled; divided in half)
1 medium sweet yellow onion (diced)
2 garlic cloves (minced)
3 tablespoons all-purpose flour
4 cups unsalted vegetable or chicken broth/stock
2 bay leaves
¼ teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon dried chives
¼ teaspoon ground nutmeg
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
1/8 teaspoon red pepper flakes (optional)
2 medium Yukon Gold potatoes (peeled & diced)
1 cup Half 'n half
6 cups corn kernels ((approx. 8 ears of fresh corn) or a 28.8 oz. bag of frozen corn)
Garnish with crumbled bacon (chopped fresh parsley and a couple of dashes of Smoked Paprika or nutmeg)

Steps:

  • Cut bacon into lardoons (1/8" slices) and cook until almost crisp. Transfer bacon to a paper towel-lined plate, and discard all except 2 tablespoons of bacon grease in the skillet.
  • Cook diced onion in the bacon grease until onion is translucent.
  • Add minced garlic and cook 30 seconds.
  • Dust cooked onions with flour and stir to mix well.
  • Pour in the vegetable broth, bay leaves, thyme, parsley, chives, nutmeg, black pepper, salt, smoked paprika, red pepper flakes and diced potatoes. Stir well. Bring liquid to a boil and boil for 10 minutes or just until the potatoes begin to fall apart. With a potato masher, mash the mixture until approximately half the potatoes are mashed.
  • Add Half 'n half and corn kernels. Mix thoroughly.
  • Taste the chowder and season with more salt, if needed.
  • Simmer for 15-20 minutes over low heat to thicken. Be careful the milk in the chowder doesn't scald.
  • To serve, place soup in bowls, top with crumbled bacon, fresh chopped parsley and a couple of dashes of nutmeg or smoked paprika.
  • Enjoy!

Nutrition Facts : Calories 339 kcal, Carbohydrate 45 g, Protein 10 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 1489 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

SLOW COOKER CREAMY BACON CORN CHOWDER RECIPE



Slow Cooker Creamy Bacon Corn Chowder Recipe image

Complete every meal with a bowl of this creamy and flavorful corn chowder. It has a hint of sweet and salty taste from the bacon and vegetables.

Provided by Milton Oliver

Categories     Soup

Time 5h15m

Yield 12

Number Of Ingredients 14

2 chopped Large Carrots
1 chopped Large Onion
4 chopped potatoes
16 oz corn
16 oz Creamed Corn
4 cups water
1 lb cooked and crumbled Bacon
½ tsp thyme
1 tsp dried parsley
½ tsp garlic powder
to taste Salt & Pepper
12 oz evaporated milk
2 tbsp cornstarch
3 tbsp optional butter

Steps:

  • Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
  • Add just enough water or chicken stock to cover the ingredients.
  • Cook on High 5 hours or Low 7 to 8 hours until vegetables are softened.
  • Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
  • Taste and adjust seasoning with salt and pepper to taste.

Nutrition Facts : Carbohydrate 33.53g, Cholesterol 40.80mg, Fat 21.16g, Fiber 3.66g, Protein 10.92g, SaturatedFat 8.43g, ServingSize 12.00, Sodium 747.26mg, Sugar 0.00, UnsaturatedFat 8.33g

CHICKEN AND BACON CORN CHOWDER



Chicken and Bacon Corn Chowder image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 1 1/2 gallons

Number Of Ingredients 17

1 large (approximately 6 pounds) chicken
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper

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.

CORN AND BACON CHOWDER



Corn and Bacon Chowder image

Categories     Soup/Stew     Milk/Cream     Onion     Potato     Sauté     Quick & Easy     Bacon     Celery     Corn     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1/2 pound (about 8 slices) bacon, coarsely chopped
1 6-ounce russet potato, peeled, cut into 1/2-inch pieces
1 cup chopped onion
3/4 cup chopped celery
2 small bay leaves
2 cups milk
1 10-ounce package frozen corn kernels
1 14 3/4-ounce can creamed corn
1 1/4 cups canned vegetable broth
1/2 cup chopped celery leaves
1/4 teaspoon (or more) hot pepper sauce

Steps:

  • Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Add potato, onion, celery, and bay leaves to pot. Sauté over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil. Reduce heat to medium-low. Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired.

SUMMER CORN CHOWDER WITH BACON



Summer Corn Chowder with Bacon image

Provided by Hannah Levitz

Categories     Soup/Stew     Milk/Cream     Potato     Sauté     Quick & Easy     Bacon     Fennel     Corn     Zucchini     Summer     Chive     Bon Appétit     New Jersey

Yield Makes 6 servings

Number Of Ingredients 9

6 slices bacon, chopped
6 cups fresh corn kernels(cut from 6 to 8 ears)
1 1/2 cups chopped fresh fennel bulb
1 cup diced yellow zucchini or crookneck squash (about 2)
1 cup 1/2-inch cubes peeled russet potatoes
3 cups (or more) low-salt chicken broth
1/2 cup whipping cream
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives

Steps:

  • Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.

CHICKEN, CORN AND BACON CHOWDER



Chicken, Corn and Bacon Chowder image

This homemade chowder is packed full of great flavours and makes a tasty lunch or dinner served with fresh crusty bread.

Provided by Kraft Heinz

Categories     Home

Yield Makes 4-6

Number Of Ingredients 10

15g butter
1 small onion, chopped
250g skinless chicken breast fillets, cut into 1 cm pieces
3 rashers middle bacon, chopped
2 x 410g cans Wattie's Cream Style Corn
2 cups salt-reduced chicken stock
300g potatoes peeled and cut into 1 cm cubes
Sprig of fresh thyme or 1 tsp dried
¼ cup cream or milk (optional)
Handful of fresh parsley leaves, chopped

Steps:

  • Melt butter in a large saucepan. Add the onion and sauté over medium heat until softened. Add the chicken and bacon and continue cooking until the meats colour.
  • Add the Wattie's Cream Style Corn, chicken stock, potatoes and thyme. Stir while bringing to the boil. Reduce the heat to low, cover and simmer for 25 minutes or until the chicken is cooked and potatoes are tender. Stir in the cream or milk if using and add the chopped parsley before serving with crusty bread.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BACON AND SWEETCORN CHOWDER



Bacon and sweetcorn chowder image

This creamy, hearty soup is packed with sweetcorn, potato and crisp bacon. It's made with milk rather than cream so it's also surprisingly low-cal. A quick warming supper for two

Provided by Janine Ratcliffe

Categories     Lunch

Time 20m

Yield Serves 2

Number Of Ingredients 8

3 rashers streaky bacon, chopped
oil
1 small onion, finely chopped
1 large potato, peeled and cut into small cubes
350ml chicken or vegetable stock
400ml milk
frozen or tinned 200g sweetcorn, drained if tinned
snipped to make 2 tbsp chives

Steps:

  • Fry the bacon in a little oil in a pan - as soon as it starts to colour, add the onion and potato and cook until the onion starts to soften. Add the stock and milk and bring to a simmer.
  • Cook for 5 minutes or until the potato is tender, then add the sweetcorn and heat through. Season and stir in the chives to serve.

Nutrition Facts : Calories 379 calories, Fat 14.9 grams fat, Carbohydrate 46.4 grams carbohydrates, Fiber 3.3 grams fiber, Protein 17.6 grams protein, Sodium 2.55 milligram of sodium

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  • Press the sauté button on an electric pressure cooker. Add the bacon and sauté until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.


CORN & BACON CHOWDER RECIPE - EATINGWELL
Add broth and milk and bring to a simmer, whisking constantly. Add corn and potatoes, increase heat to medium-high and return to a simmer. Reduce heat to maintain a …
From eatingwell.com
5/5 (4)
Total Time 40 mins
Category Healthy Bacon Recipes
Calories 298 per serving
  • Heat a medium saucepan over medium heat. Add bacon, and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
  • Add oil, onion, garlic, thyme, salt and pepper to the pot and stir to combine. Cover and cook, stirring occasionally, until the onion begins to brown and soften, about 3 minutes. Sprinkle flour over the onion mixture and stir to coat. Add broth and milk and bring to a simmer, whisking constantly. Add corn and potatoes, increase heat to medium-high and return to a simmer. Reduce heat to maintain a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes.
  • Transfer 1 cup of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids; see Tip.) Return the pureed soup to the saucepan along with chives, lemon juice (or vinegar) and the cooked bacon.


CORN AND BACON CHOWDER RECIPE | MYRECIPES
Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black …
From myrecipes.com
4/5 (11)
Total Time 16 mins
Servings 6
Calories 215 per serving
  • Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.
  • Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.


GUSTO TV - BACON CORN CHOWDER
Bacon Corn Chowder. Yield: 6-8 servings. Warm and creamy chowder is the ultimate comfort food. This award-winning corn chowder packs a lot of flavor with bacon and …
From gustotv.com
Servings 6-8
Estimated Reading Time 1 min
Category Soups
  • Remove the kernels from the cob by laying the cob down on cutting board; using a sharp knife make strokes cutting the kernels off evenly. Reserve kernels and keep the cleaned cobs for later.
  • Take the now cleaned cobs and scrape each cob over a bowl to remove the juice and milk. Reserve liquid and cleaned cobs for later.


THE BEST SEAFOOD CHOWDER RECIPE WITH BACON AND CORN
Stir bacon occasionally and cook until crisp. Transfer to paper towels. Reserve about 3 tablespoons of the bacon for garnish, leaving the remainder in the pot. Add butter, …
From urbanblisslife.com
Ratings 5
Estimated Reading Time 5 mins
Category Soup
  • Cook the bacon in a large (6 or 8 quart) pot over medium heat. Stir bacon occasionally and cook until crisp. Transfer to paper towels. Reserve about 3 tablespoons of the bacon for garnish, leaving the remainder in the pot.
  • Add butter, garlic, onions, carrots, celery, thyme, and bay leaf, to the pot. Cover and cook for about 6-8 minutes, until the onions are soft and lightly golden. Be sure to stir occasionally.
  • Add the corn, clam juice, milk, heavy cream, chicken stock and potatoes to the pot. Cover, bring to a boil, and then reduce the heat to low. Simmer uncovered for about 25 minutes, until the potatoes are tender, stirring occasionally.
  • While ingredients are simmering, melt 2 tablespoons butter in a medium sauté pan over medium heat. Add crab meat. Sauté for 2 minutes, then remove from heat and set aside.


CORN AND BACON CHOWDER RECIPE - JONATHAN BENNO | FOOD & WINE
Step 3. Melt the remaining 1/2 tablespoon of butter in the saucepan. Add the bacon and cook over moderate heat until lightly browned, about 5 minutes. Add the diced celery, …
From foodandwine.com
5/5
Total Time 45 mins
Servings 4
  • In a large saucepan, cover the corncobs with the milk and heavy cream and bring to a simmer over moderate heat. Remove from the heat, cover and let stand for 10 minutes. Discard the corncobs.
  • Meanwhile, in a large saucepan, melt 2 tablespoons of the butter. Add half of the corn kernels to the pan and cook over moderately low heat, stirring occasionally, until just tender, about 10 minutes. Working in batches, add the kernels to a blender along with the milk and cream and puree until smooth.
  • Melt the remaining 1/2 tablespoon of butter in the saucepan. Add the bacon and cook over moderate heat until lightly browned, about 5 minutes. Add the diced celery, onion, saffron and the remaining corn kernels, cover partially and cook, stirring occasionally, until the celery and onions are tender, about 10 minutes. Add the corn puree and the tarragon and season with salt and pepper. Ladle the chowder into bowls and serve.


BACON CHEDDAR & CORN CHOWDER | FOODTALK
Let this cook off for another minute. Add in the chicken broth, cumin, thyme, and corn. Cover and let the chowder simmer on low for 10 minutes. When potatoes are tender, pour in the milk or half and half. Add the cheese and the bacon and let simmer on low for another 10 minutes or until cheese is melted and soup has thickened a bit. Serve with ...
From foodtalkdaily.com
Servings 4
Total Time 50 mins


BACON AND CORN CHOWDER - COOKING WITH CHEF BRYAN
Try this delicious chowder version with bacon and corn. It’s the perfect idea for a fall dinner with family and friends. Dinner Ideas Potatoes Recipes Soups. No Ratings Yet. Variable. Ingredients . 1/2 pound bacon, cut up 1 medium onion, chopped 2 stalks celery, chopped 3 medium size potatoes, peeled and diced 1/3 cup flour 4 cups milk 4 cups chicken stock 3 cups fresh or …
From cookingwithchefbryan.com
Estimated Reading Time 40 secs


BACON & CORN CHOWDER WITH CHEDDAR - BC DAIRY
In a soup pot, cook bacon over medium-high heat for about 8 minutes or until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate. Reduce heat to medium and add celery and onion; cook, stirring for about 5 minutes or until softened. Stir in flour to coat; cook for 1 minute. Whisk in milk and broth until smooth.
From bcdairy.ca


BACON AND CORN CHOWDER RECIPES
Bacon And Corn Chowder Recipes CORN-BACON CHOWDER. A rich chowder thickened with canned potato and mushroom soups. Provided by CONI4JSUS. Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes. Time 40m. Yield 12. Number Of Ingredients 8. Ingredients; 2 ½ pounds potatoes, peeled and cubed : 1 pound sliced bacon: 2 (10.75 ounce) …
From tfrecipes.com


CORN CHOWDER WITH BACON - FOOD RECIPES
Pureeing some of the corn-and-potato mixture in a blender gives this soup rich creaminess without much cream. Red bell pepper imparts a beautiful golden hue to the chowder (and is a great source of vitamin C). For a final touch, a little bacon crumbled over this easy corn chowder recipe goes a long way. active: […]
From recipes.studio


10 BEST POTATO CORN CHOWDER BACON RECIPES | YUMMLY
Potato Corn Chowder Bacon Recipes 272,154 Recipes. Last updated Feb 03, 2022. This search takes into account your taste preferences. 272,154 suggested recipes. Potato Corn Chowder Lemons for Lulu. celery, cornstarch, garlic cloves, thyme, green onions, potato and 10 more. Turkey & Potato Corn Chowder Tried and Tasty. dried thyme, celery, cooked turkey, …
From yummly.com


CHICKEN CORN CHOWDER WITH SMOKED BACON – RECIPE - CULINARY ...
Chicken Corn Chowder with Smoked Bacon; Inspiring recipes for chefs. Chicken Corn Chowder with Smoked Bacon . A smoky, hearty soup perfect for a winter lunch offering. Ingredients. − + Prepare the Soup. Bacon, smoked, chopped 225.0 g Chicken thighs, boneless and skinless 900.0 g Onions, fine diced 1.0 each Garlic cloves 2.0 each Knorr® …
From unileverfoodsolutions.ca


CORN BACON POTATO CHOWDER - RECIPES - PAGE 2 | COOKS.COM
In Dutch oven, saute onions, celery and bacon in butter until onions are ... Add cooked potatoes, corn, milk, salt and pepper. ... chopped parsley. This chowder develops more flavor if made ... or the previous day.
From cooks.com


CREAMY CORN CHOWDER | CHOWDER RECIPES CROCKPOT, BEST CORN ...
Jun 11, 2021 - This corn chowder recipe is loaded with sweet corn, the bacon adds smokiness, and you will love how creamy and flavorful it is!
From pinterest.co.uk


MILK.ORG | BACON & CORN CHOWDER WITH CHEDDAR
This recipe was inspired by the Bacon Corn Chowder recipe from the 1974 Milk Calendar. You can view the original recipe here. Nutritional info per serving: 1/6th Recipe. Calories 350; Fat: 20 g: Saturated Fat : 7 g: Trans Fat: 0 g: Cholesterol: 35 mg: Sodium: 750 mg: Carbohydrates: 32 g: Fibre: 3 g: Sugars: 9 g: Protein: 12 g: Subscribe to our newsletter. Get exclusive news, …
From new.milk.org


KEVIN BELTON CORN CHOWDER WITH SHRIMP AND BACON RECIPE
Crecipe.com deliver fine selection of quality Kevin belton corn chowder with shrimp and bacon recipes equipped with ratings, reviews and mixing tips. Get one of our Kevin belton corn chowder with shrimp and bacon recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Creamy Butternut Squash Puree with Scallops and Bacon This …
From crecipe.com


CHICKEN AND BACON CHOWDER RECIPE - ALL INFORMATION ABOUT ...
Chicken Chowder With Bacon Recipe - Food.com hot www.food.com. 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.
From therecipes.info


CORN AND BACON CHOWDER RECIPES
More about "corn and bacon chowder recipes" SLOW-COOKER BACON CORN CHOWDER RECIPE - PILLSBURY.COM. 2019-11-18 · 2. Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender. 3. In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon … From pillsbury.com 4.5/5 (129) Category …
From tfrecipes.com


CORN CHOWDER - VIKALINKA
Pour in the chicken stock, add a bay leaf, cubed sweet and regular potatoes and frozen corn, bring to a boil and cook for 10-15 minutes until the potatoes are soft. Then add in the cream and season with salt and pepper, allow the cream to warm through, then take off the heat.
From vikalinka.com


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