Chicken, Bacon and Corn Chowder

"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."
 
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photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by Cook In Northwest photo by Cook In Northwest
photo by Nimz_ photo by Nimz_
photo by Nimz_ photo by Nimz_
Ready In:
45mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. have made this several times, and it's a favorite among all who have tried it. Can't keep it in the house!
     
  2. We really liked the smoky flavor to it. As I was making it I was not sure if we would like it. I was pleasantly surprised. I left out the jalapeno because we can't handle hot. I used Delmonte Fresh Cut corn so it stayed crisp.
     
  3. Great chowder! I used Tyson Grilled Chicken Strips, added more bacon and left the seeds in the jalapeno. This recipe will definitely be made many times this winter! Thanks for sharing, Nimz. ***Made for PRMR***
     
  4. This was wonderful! The Rotisserie chicken worked perfectly, I highly recommend using one. It was not dry at all. Also, I added about 1/2 tsp of seasoned salt. We served with corn bread.
     
  5. This is a great '7-can' soup recipe. the liquid is so good we could eat that alone with a French crusty bread (which we did) :) I made this exactly as directed using all yellow corn and a store bought rotisserie chicken. We ate the wings and some breast meat before adding it to the soup and it was moist and flavorful. Yet in the soup, the chicken was very dry. Made again, we might sub some diced potatoes for the chicken as the broth is outstanding with lots of bacon and corn flavor. Thanks for sharing the recipe. :)
     
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Tweaks

  1. Very tasty my whole family loved this. I did use a mild yellow pepper from the garden and chopped tommates instead of rotel because thats what I had for the cheese I had extra sharp chedder and a small amount of mozzarella that I had on hand. Interestly I had some chopped chicken left over from Smoked crockpot Chicken and it gave the soup an added smoke flavour definitly will make this again.
     
  2. Although not a pretty soup, the taste is great! I had to make some substitutions based on availability. I used 5 slices bacon, because I like bacon. I used home made chicken broth and frozen corn instead of canned corn (I did have creamed canned corn.) I added extra broth to make up for the lost liquid in the canned corn. (The recipe did not say to drain the canned corn.) I used a different brand of tomatoes with chiles (Hatch) because that's what I had. I also used regular chicken soup, for the same reason. I also used Monterey Jack cheese, instead of the recommended cheese. It melts better and isn't stringy, so I think it was actually an improvement on the recipe. I garnished with chopped cilantro and crushed plain tortilla chips. It was really truly great. I'm saving this one!
     
  3. This was excellent and so easy to do! My husband snubbed his nose at the thought of soup for dinner but after a few bites and a 2nd bowl he said it was delicious! I also did full fat. I used the Foster Farms Grilled Chicken strips instead of the rotisserie chicken!
     
  4. This soup is spectacular! I can't wait to make this for my soup night crowd. It has just the right amount of spiciness without being too hot. It also has great texture---from the crunch of the corn to the creaminess of the cheese. I sauteed the bacon in the Dutch oven and drained the grease so I could deglaze the pan and pull up all the bacon flavor. I also just whisked the broth and the soup in the soup pot rather in a separate bowl because I wanted to save on cleanup. I think this soup is perfect as is but I also think it would be good garnished with cheddar cheese, additional bacon, and/or green onions. I think substituting 1 chipotle chili for the jalapeno would also be a great variation. Bottom line-THIS SOUP ROCKS! Thanks Nimz.
     

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I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
 
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