To Die For Chickenbacon Corn Chowder Recipes

TO DIE FOR CHICKEN/BACON/ CORN CHOWDER

Steps:

• 1. Sauté the bacon, over medium heat, until browned.
• 2. Chef's Note: Chowders work better when the bacon is cooked but not crispy. So, resist the temptation to overcook those little piggies.
• 3. Remove bacon from the pan, allow to cool, and then dice.
• 4. Drain the bacon grease from the pan, and reserve.
• 5. Put one tablespoon of the bacon grease back into the pan; add the onion, and celery, and then sauté until softened, about 6 to 8 minutes.
• 6. Remove from pan, and reserve.
• 7. Take the two chicken breasts and slice in half, lengthwise.
• 8. Add an additional tablespoon of bacon grease to the pan.
• 9. Chef's Tip: If the thought of all that bacon grease scares you, you can substitute it with some good extra virgin olive oil.
• 10. Salt and pepper the chicken breasts, and then add to the pan.
• 11. Cook, over medium heat for 5 minutes.
• 12. Flip the chicken breasts, and then cook, covered, for an additional 5 minutes.
• 13. Chef's Note: The chicken should be just cooked through, but not overly browned, or crispy.
• 14. Remove from pan, allow to cool, and then cut into cubes.
• 15. Add the flour, salt, black pepper, paprika, and cayenne pepper to the chicken stock, and whisk until thoroughly combined.
• 16. Chef's Note: There is a big difference between a chicken stock, and a broth. This recipe calls for stock; however, if all you have is broth (unless it's low sodium), remember that broth's are typically much saltier than a stock... plus they do taste different. Stocks are more hardy, and that's what this recipe calls for.
• 17. Add the chicken stock to a large pot, and bring the mixture up to a slow simmer, continue to whisk as it begins to thicken.
• 18. Warm the half & half in the microwave, or stovetop, and then slowly add to the chicken stock; whisking as you go.
• 19. Chef's Note: Warm, but do not let the half & half get anywhere near boiling.
• 20. Bring the liquid back to a slow simmer.
• 21. Chef's Note: From this point forward, never allow the liquid to rise above a simmer.
• 22. Add the cubes of softened cream cheese a few at a time, and whisk until fully incorporated into the liquid.
• 23. Add all the ingredients into the pot (except the lime juice), and simmer for about an hour, partially covered, until the potatoes are tender.
• 24. Chef's Tip: As it simmers, add a bit more salt and/or pepper to taste, but only if you think it needs it. This recipe can quickly go over the top on the salt, so be careful. Season then taste, season then taste; all good chefs taste as they cook... That's why my aunt used to say: Never trust a skinny chef.
• 25. Chef's Tip: This recipe produces a very thick chowder, which is how I prefer it; however, if it's a bit too thick for your tastes, then have some extra stock available, and ladle in a bit at a time, until you achieve your perfect consistency. As a matter of fact, if I have leftovers, and I usually don't... But, if I do, I usually add a ounce or so of chicken stock when I reheat it the next day.
• 26. Add the lime juice at the end to brighten the chowder.
• 27. Serve hot, with oyster crackers, or a nice loaf of fresh bread. Enjoy.
• 28. Keep the faith, and keep cooking.

CHICKEN, BACON AND CORN CHOWDER

Steps:

• In a large Dutch oven over medium heat, melt butter.
• Add onion, garlic and jalapeño pepper and saute for 3-5 minutes, or until vegetables are soft.
• In a small bowl, mix soup and broth together until smooth.
• Add soup mixture, Rotel, corn, bacon and chicken to the vegetables and cook for 20-25 minutes, stirring frequently.
• Add milk and cook for another 5-10 minutes.
• Just before serving, add the cheese and lots of fresh ground pepper to taste and heat until the cheese is melted.
• Serve warm with cornbread or fresh hot dinner rolls and a salad.

EASY CHICKEN CORN CHOWDER

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

CHICKEN AND BACON CORN CHOWDER

Steps:

• To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
• To make the chowder: 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 and serve.

DELICIOUS CHICKEN BACON CORN CHOWDER

Steps:

• 1 - Place 2-3 large boneless chicken breasts in a large stock pot. Add enough water to cover chicken by about 1 inch above the meat. Bring to a boil, then reduce to a slow simmer until tender (45 mins - 1hr should suffice). Remove chicken & let cool. Once cool, medium dice chicken and set aside. Measure your remaining liquid from the pot in a measuring cup. How much liquid you have remaining depends on various things. I usually have around 2 - 3 cups of broth remaining. Add additional chicken stock to what you have to equal a total of 8 cups of liquid (You can use bouillon cubes or chicken base to make up the remaining stock if you'd like).
• 2 - Medium dice 1 large sweet white onion. Finely dice 3 cloves of garlic. On low to medium heat saute onions until translucent in color (do NOT brown), then add garlic & cook 1-2 additional minutes. Set aside.
• 3 - Peel & medium dice 8-10 potatoes of your choice. Must equal 8 cups of potatoes total.
• 4 - In your stock pot you should have 8 cups of stock waiting. Now add the 8 cups of diced potatoes, diced bacon, diced chicken, seasoning salt, white pepper & cayenne. Bring to a boil then reduce to a medium simmer until potatoes are tender.
• 5 - Once your potatoes are tender, mash up about 1/3-1/2 in the pot to help thicken the soup and to give contrast in texture. Now you can add the frozen or fresh (precooked) corn.
• 6 - Next add 2 - 8oz packages of room temperature cream cheese to soup. Room temp is very important in preventing curdling! Keep soup on low heat (stirring often) until all the cream cheese has melted. Taste test to make sure your seasonings are how you like them.
• 7 - Garnish the top of each bowl you serve with a bit of shredded sharp cheddar (orange type works nicely for color contrast but not mandatory), some of the finely chopped crispy bacon bits you have set aside & a bit of small diced green onion.
• **If you'd like a thicker soup you may use a roux or a slurry made from cornstarch & water.
• *** Please take note: creole seasoning is not Cajun seasoning! I prefer Tony Chacheres, Zatarains, or Paul Prudhomme's Creole seasoning salts.
• **** Delicious served in a warm bread bowl!