Chicken And Bacon Corn Chowder Recipes

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 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.