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Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This corn chowder simmers both cream-style corn and whole kernel corn with chicken and bacon in a cream base for a richly delicious dish.

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Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain most of the grease from the skillet and return to medium-high heat.

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  • Saute celery, onion, and carrots with the bacon in the hot skillet until tender, about 5 minutes; add flour, stir, and cook until browned, 2 to 3 minutes.

  • Stream chicken stock into the skillet while whisking to incorporate with the flour mixture, scraping sides of the skillet to assure complete integration. Add chicken, cream-style corn, whole kernel corn, poultry seasoning, salt, and black pepper to the mixture. Stir cream into the mixture. Bring the mixture to a simmer and cook until the chicken and corn is hot, 3 to 4 minutes.

Nutrition Facts

466 calories; protein 21.6g; carbohydrates 33.4g; fat 29.1g; cholesterol 117.4mg; sodium 1083mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/16/2014
Substituted FF half-and-half for the heavy whipping cream (sorry simply can't handle that in my diet) otherwise followed the recipe to the letter. Love the flavor that the bacon brings but I thought it was too thin for a "chowder." To be fair that may not have been the case had I used the heavy whipping cream. I did thicken a little but it still wasn't as creamy as I would have liked. BUT...it did taste good so I consider it a success! Read More