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"The belly rules the mind."--Spanish Proverb

Chicken-Bacon Corn Chowder Recipe

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This recipe for Chicken-Bacon Corn Chowder is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 quarts chicken broth
1 store-bought rotisserie chicken (cooked)
1/2 pound thick bacon, diced
1 tbsp. extra-virgin olive oil
5 stalks celery, diced
2 medium onions, diced
2 med. russet potatoes, peeled and diced
1 10 oz. bag frozen corn, thawed
1-2 tsp. fresh thyme leaves
3 c. heavy cream
fresh ground black pepper
Directions:
Directions:
Remove the chicken from the bones and set aside. 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 to serve.
Number Of Servings:
Number Of Servings:
1 1/2 gallons
Preparation Time:
Preparation Time:
1 hour

 

 

 

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