CHICKEN BACON CHOWDER RECIPE RECIPES

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CHICKEN CHOWDER WITH BACON RECIPE - FOOD.COM



Chicken Chowder With Bacon Recipe - Food.com image

This is the first step in a long quest of finding the perfect recipe for chicken chowder. As my husband likes to say, this is the "Tacoma" style...

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken breast, cubed
6 slices bacon
2 large potatoes, cubed
2 leeks, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 small onion, chopped
2 cups corn kernels
1 tablespoon flour
2 teaspoons paprika
2 bay leaves
2 teaspoons salt
1/2 teaspoon cracked black pepper
1.5 (50 ounce) containers chicken broth
1/2 cup heavy cream
3/4 cup milk

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.

Nutrition Facts : Calories 499, FatContent 17.4, SaturatedFatContent 7.7, CholesterolContent 85.3, SodiumContent 2137.1, CarbohydrateContent 55.9, FiberContent 6.8, SugarContent 4.3, ProteinContent 33

CHICKEN AND BACON CHOWDER RECIPE: HOW TO MAKE IT



Chicken and Bacon Chowder Recipe: How to Make It image

The original recipe for this chowder called for ground beef. One day I decided to use chicken instead. Everyone agreed they liked it even better. You're sure to enjoy it, too.

Provided by Taste of Home

Categories     Lunch

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1 pound sliced bacon
3 cups chopped celery
1/2 cup diced onion
4 cups cubed peeled potatoes
3 cups chicken broth
2 cups chopped carrots
3 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 277 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 795mg sodium, CarbohydrateContent 18g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 18g protein.

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CHICKEN AND BACON CHOWDER RECIPE - GOOD HOUSEKEEPING
Smoky bacon and the heat of a little cayenne pepper give this otherwise traditional chowder a serious kick.
From goodhousekeeping.com
Total Time 45 minutes
Category easy chicken, feed a crowd, dinner, lunch, main dish, soup
Cuisine American
Calories 400 calories per serving
  • In 6-quart saucepot, cook bacon on medium until crispy and browned, stirring occasionally. With slotted spoon, transfer to plate; set aside. To pot, add celery, shallots, cayenne, and 1/4 teaspoon salt. Cook 7 to 10 minutes, or until vegetables are almost tender, stirring occasionally. Sprinkle flour over vegetables. Cook 1 minute, stirring. Slowly stir in broth. Heat to simmering on high. Add chicken and potatoes. Reduce heat to medium. Cook 12 to 15 minutes, or until chicken is cooked and potatoes are tender, stirring occasionally. With tongs, transfer chicken to bowl and shred. Return chicken to pot. Stir in milk, corn, and 1/2 teaspoon salt. Cook 3 minutes or until corn is hot. Garnish with basil and reserved bacon. Serve with oyster crackers, if desired.
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CHICKEN, BACON AND CORN CHOWDER RECIPE - FOOD.COM
I recently made chef #157425 wonderful recipe #180869 and it is the base for this version. We loved the spicy flavors of the Rotel and the smoky taste of the cheese. Using the Green Giant brand, the whole kernel corn turned out slightly crisp but cooked through, which is what we were looking for. This is also a quick weeknight meal to put together for your family.
From food.com
Reviews 5.0
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THICK AND COMFORTING CHICKEN-BACON CHOWDER | DJ FOODIE
I wanted to show a fun way to freeze a soup base for a 2-part series on batch cooking and freezing recipes. Chowder seemed like a fun one, as I can create a rich and flavorful base, freeze it, then reheat it and add cream and any other last-minute additions I’d like to add at a later date. It’s an efficient way to get an amazing homemade chowder, in mere minutes! To me a chowder is typically a thick and chunky soup, almost always cream based (Manhattan Chowder, notwithstanding). It’s usually made with seafood, but not always. It also often has potatoes or corn, but not always. It’s also very often thickened beyond what the original ingredients will create, usually with starchy wheat flour through a roux, crackers or biscuits. With this recipe, I’m going to focus on two key aspects. 1. The batch cooking/freezer approach to preparing such a thing and 2. Thickening. Because cream (even homogenized cream) can break resulting in a kind of scrambled oil slick, it’s best not to freeze it. The water molecules will expand and freeze into slightly larger crystals, breaking out of its emulsified state. When the water crystals melt, they leave behind the fat and some tiny lightly coagulated curds. However, the rest of the ingredients in a soup or stew base freezes quite well! So, it makes sense to create a strong-tasting soup base, without a lot of liquid, but tons of flavor. When this base is defrosted it is reheated with fresh cream, diluting the original potent flavors, ultimately balancing into a rich bacon cream with loads of chunky vegetables and substantial cubes of luscious chicken. Cream isn’t always all that thick all by itself. It CAN be thickened through reduction, which is how I arrive at a thicker chowder in another chowder recipe. However, if one doesn’t have the time or inclination to go this route, but they still want a big thick comforting bowl of chowder, they’ll need to thicken it, somehow. Flour will obviously work, but I personally try and avoid carbs and grains. That makes it tough when grain based starches make for such great thickeners! I’m going to use a combination of two different thickeners to do this. Please keep in mind that this is strictly optional. It’s purely for mouth-feel. These thickeners won’t impact the taste at all. I get asked about thickening enough that I felt I should write about my personal favorite method: xanthan gum (or glucomannan powder) and tapioca flour. Xanthan gum is a zero-carb thickener. A little goes a long way. And, while it’s a good thickener, too much of it goes from a nice viscous mouth-feel to obvious slime. It becomes unpleasant. While the little bit of thickening from the xanthan (or glucomannan powder, which is very similar, in this regard) is a nice touch, it doesn’t bring the chowder up to the full thickening power of something like you’d find in a warm bowl of winter chowder. To get that little bit of a pleasant extension, you can use a little bit of tapioca flour or arrowroot. Combine the two with a little bit of salt, pepper and maybe a twinge of powdered sweetener, like Swerve, and QUICKLY whisk into your warm liquid. Start with a little bit, whisk it in and wait a minute to see the thickening power. Add a bit more if you need to. Keep in mind you can always add more, but once it’s in there, you can remove it. Tread lightly and add as you need. Serving Size: Recipe will make 12 roughly 8-ounce (240 mL) portions. Note: I liked this with a little bit of chili flake. A twinge of spice was a nice touch. I also really enjoyed stirring some grated cheese into it. DEEEE-LISH!
From djfoodie.com
Reviews 5
Total Time 75 minutes
Calories 562.85833333333 kcal per serving
  • To finish the soup from the base, simply reheat the soup base. Assuming you’re reheating the entire batch, simply follow the instructions above. However, if you’re only reheating 2 servings, then you’d reheat with only 1 cup of cream. While it’s heating, combine only 1/4 of your tapioca flour, sweetener and xanthan gum, along with the chili flakes, salt and pepper. Finally, mix in 1/4 of the fresh thyme. Sprinkle over the top of the hot chowder and whisk. Wait 2 or 3 minutes, taste, adjust seasoning and serve!
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THICK AND COMFORTING CHICKEN-BACON CHOWDER | DJ FOODIE
thick and comforting chicken-bacon chowder | dj foodie image
I wanted to show a fun way to freeze a soup base for a 2-part series on batch cooking and freezing recipes. Chowder seemed like a fun one, as I can create a rich and flavorful base, freeze it, then reheat it and add cream and any other last-minute additions I’d like to add at a later date. It’s an efficient way to get an amazing homemade chowder, in mere minutes! To me a chowder is typically a thick and chunky soup, almost always cream based (Manhattan Chowder, notwithstanding). It’s usually made with seafood, but not always. It also often has potatoes or corn, but not always. It’s also very often thickened beyond what the original ingredients will create, usually with starchy wheat flour through a roux, crackers or biscuits. With this recipe, I’m going to focus on two key aspects. 1. The batch cooking/freezer approach to preparing such a thing and 2. Thickening. Because cream (even homogenized cream) can break resulting in a kind of scrambled oil slick, it’s best not to freeze it. The water molecules will expand and freeze into slightly larger crystals, breaking out of its emulsified state. When the water crystals melt, they leave behind the fat and some tiny lightly coagulated curds. However, the rest of the ingredients in a soup or stew base freezes quite well! So, it makes sense to create a strong-tasting soup base, without a lot of liquid, but tons of flavor. When this base is defrosted it is reheated with fresh cream, diluting the original potent flavors, ultimately balancing into a rich bacon cream with loads of chunky vegetables and substantial cubes of luscious chicken. Cream isn’t always all that thick all by itself. It CAN be thickened through reduction, which is how I arrive at a thicker chowder in another chowder recipe. However, if one doesn’t have the time or inclination to go this route, but they still want a big thick comforting bowl of chowder, they’ll need to thicken it, somehow. Flour will obviously work, but I personally try and avoid carbs and grains. That makes it tough when grain based starches make for such great thickeners! I’m going to use a combination of two different thickeners to do this. Please keep in mind that this is strictly optional. It’s purely for mouth-feel. These thickeners won’t impact the taste at all. I get asked about thickening enough that I felt I should write about my personal favorite method: xanthan gum (or glucomannan powder) and tapioca flour. Xanthan gum is a zero-carb thickener. A little goes a long way. And, while it’s a good thickener, too much of it goes from a nice viscous mouth-feel to obvious slime. It becomes unpleasant. While the little bit of thickening from the xanthan (or glucomannan powder, which is very similar, in this regard) is a nice touch, it doesn’t bring the chowder up to the full thickening power of something like you’d find in a warm bowl of winter chowder. To get that little bit of a pleasant extension, you can use a little bit of tapioca flour or arrowroot. Combine the two with a little bit of salt, pepper and maybe a twinge of powdered sweetener, like Swerve, and QUICKLY whisk into your warm liquid. Start with a little bit, whisk it in and wait a minute to see the thickening power. Add a bit more if you need to. Keep in mind you can always add more, but once it’s in there, you can remove it. Tread lightly and add as you need. Serving Size: Recipe will make 12 roughly 8-ounce (240 mL) portions. Note: I liked this with a little bit of chili flake. A twinge of spice was a nice touch. I also really enjoyed stirring some grated cheese into it. DEEEE-LISH!
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Reviews 5
Total Time 75 minutes
Calories 562.85833333333 kcal per serving
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Adding Cheddar cheese to this chicken chowder filled with diced potato, corn, and bell pepper makes the soup even more creamy and flavorful. 
From myrecipes.com
Reviews 4.5
Calories 306 calories per serving
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POTATO BACON CHOWDER RECIPE: HOW TO MAKE IT
This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table.—Jacque Manning, Burbank, South Dakota
From tasteofhome.com
Reviews 4.1
Total Time 30 minutes
Category Lunch
Calories 389 calories per serving
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Make and share this Best Corn Chowder with Bacon recipe from Food.com.
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Reviews 5.0
Total Time 1 hours 15 minutes
Calories 215.8 per serving
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