CHICKEN AND BACON CHOWDER
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
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 CHOWDER WITH BACON
This is the first step in a long quest of finding the perfect recipe for chicken chowder. As my husband likes to say, this is the "Tacoma" style...
Provided by Heirloom
Categories Chowders
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
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.
CHICKEN AND BACON CORN CHOWDER
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 1 1/2 gallons
Number Of Ingredients 17
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.
CHICKEN, BACON AND CORN CHOWDER
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
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.
DELICIOUS CHICKEN BACON CORN CHOWDER
A delicious & hearty chicken, bacon & corn chowder. I created this chowder using a panera cream cheese potato soup recipe as my base. This remix is a great addition to anyones recipe book. It's creamy, smokey with some sweetness from the corn. Great on cold winter nights.
Provided by Food4Thought
Categories Chowders
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 400.4, Fat 23.1, SaturatedFat 11.3, Cholesterol 75.4, Sodium 476.9, Carbohydrate 32, Fiber 3.3, Sugar 6.3, Protein 17.5
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- Place a large soup pot over medium heat. Chop the bacon into chunks, like large bacon bits (they’ll shrink when they cook). Add the raw bacon to the pan, stirring occasionally. While the bacon cooks, set up a bowl with a strainer and some paper towels to set the cooked bacon bits on. Cook the bacon until it is largely crispy and the fat has rendered out. Once it’s ready, pour the bacon into the strainer so that the bacon fat can drain into the bowl. Shake it above the bowl to get any straggling bacon fat, then pour the bacon on the towels. Scatter evenly over the towel so the bacon can dry and drain, without steaming.
- Pour about 1 tbsp (15 mL) of bacon fat back into the pot. Save the rest of the bacon fat for another day.
- Put the greasy pot back into the stove and turn the heat to low. Add the bell pepper, celery, carrots, onion, garlic and celery seed, along with a bit of salt and pepper. Stir to coat with fat. Cook the vegetables, stirring periodically, until the onions are translucent and the whole thing starts softening and becoming aromatic.
- Add chicken, bacon, chicken broth and bay leaves. Bring up to a simmer. Cover and allow a very slow simmer on low heat for about 45 minutes.
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