Chicken and Corn Chowder With Bacon

Chicken and Corn Chowder
Diana Rattray
Ratings (19)
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 6 bowls (6 servings)
Nutritional Guidelines (per serving)
447 Calories
22g Fat
33g Carbs
30g Protein
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Nutrition Facts
Servings: 6 bowls (6 servings)
Amount per serving
Calories 447
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 42%
Cholesterol 94mg 31%
Sodium 1091mg 47%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 16%
Protein 30g
Calcium 139mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. For a twist, add sauteed mushrooms to the chowder and leave out the tomatoes. Leftovers are even tastier the next day.

Ingredients

Steps 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.

  6. Add the diced chicken and corn; simmer for 7 minutes longer, until vegetables are tender. Add half-and-half and tomatoes.

  7. Heat through and taste. Add salt and pepper, as needed.