Delicious Chicken Bacon Corn Chowder Recipes

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

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.

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!