Chicken Corn Chowder With Bacon Crumbles Recipe

Name: Chicken Corn Chowder With Bacon Crumbles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 1 tablespoon poultry seasoning; 1 lb chicken tenders, cut into 1-inch pieces; 1 medium onion, chopped; 3 tablespoons butter or 3 tablespoons margarine; 3 tablespoons flour; 3 -4 medium potatoes, cubed into 1/2-inch pieces; 1 (16 ounce) bagfrozen corn; 6 cups chicken stock; 1 cup heavy cream; salt; pepper; 6 ounces bacon, cooked until crisp and crumbled

Servings: persons

3 tablespoons olive oil
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon poultry seasoning
1 lb chicken tenders, cut into 1-inch pieces
1 medium onion, chopped
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons flour
3 -4 medium potatoes, cubed into 1/2-inch pieces
1 (16 ounce) bagfrozen corn
6 cups chicken stock
1 cup heavy cream
salt
pepper
6 ounces bacon, cooked until crisp and crumbled

1
Heat the olive oil in a large pot.
2
Season the chicken tenders with salt, pepper, and poultry seasoning.
3
Add chicken to pot and cook until chicken is no longer pink on the outside.
4
While chicken cooks, put half of the frozen corn in a blender and add enough chicken stock to fill blender 3/4 full.
5
Blend until mostly smooth.
6
Set aside.
7
Add the chopped onion and cook until softened.
8
Melt the butter in the chicken and onions, sprinkle the flour over and stir 1-2 minutes to cook the flour.
9
(Flour will start to smell slightly nutty when cooked enough.
10
).
11
Add potatoes and non-blended corn to chicken and onion mixture.
12
Pour the blended corn and the remaining stock into the pot.
13
Heat over medium-high heat and bring to a boil.
14
Reduce heat and simmer about 30 minutes, or until potatoes are tender.
15
Stir in heavy cream and simmer about 5 minutes more.
16
Season to taste with salt and pepper.
17
Sprinkle bacon over individual servings.
18
Note: If the chowder isn't thick enough, I mix a few tablespoons of cornstarch with cold water in a small dish and stir a little at a time into the simmering pot until desired consistancy is acheived.

1520

kcal

Calories

Fat

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon fresh ground black pepper, 1 tablespoon poultry seasoning, and more.

Yes, Chicken Corn Chowder With Bacon Crumbles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Corn Chowder With Bacon Crumbles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions