Chicken and Corn Chowder With Bacon Recipe

Chicken and Corn Chowder
Chicken and Corn Chowder. Diana Rattray
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: 6 bowls (6 servings)
Ratings (18)

This chicken chowder is hearty enough to serve as a main dish with crusty bread or serve it as a first course. We love it with the bacon, but ham could be used instead. Add sauteed mushrooms to the chowder and left the tomatoes out for a twist.

The chowder is delicious with or without the tomatoes, and leftovers are even tastier the next day.
 

What You'll Need

How to Make It

  1. Fry the bacon in a large saucepan or Dutch oven; remove to paper towels to drain.
  2. Add butter to bacon drippings, if necessary, to make 3 tablespoons. Add celery, potatoes, onion, and carrot.
  3. Saute, stirring constantly until onion and celery are tender. 
  4. Stir in flour until well incorporated. Continue cooking, stirring constantly, for 2 minutes.
  5. Add chicken broth and seasoning or seasoned salt, stirring to blend well. Cook, stirring until thickened. Cover and simmer for 12 minutes.
  1. Add the diced chicken and corn; simmer for 7 minutes longer, until vegetables are tender. Add half-and-half and tomatoes.
  2. Heat through and taste. Add salt and pepper, as needed.

 

    Nutritional Guidelines (per serving)
    Calories 447
    Total Fat 22 g
    Saturated Fat 8 g
    Unsaturated Fat 8 g
    Cholesterol 94 mg
    Sodium 1,091 mg
    Carbohydrates 33 g
    Dietary Fiber 4 g
    Protein 30 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)