Chicken Corn Chowder With Bacon Crumbles
"I've adapted this recipe from one passed down to me. It's so simple and makes a lot, and the leftovers just might be better than the first meal you get out of it!"
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
8-10
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) bag frozen corn
- 6 cups chicken stock
- 1 cup heavy cream
- salt
- pepper
- 6 ounces bacon, cooked until crisp and crumbled
directions
- Heat the olive oil in a large pot.
- Season the chicken tenders with salt, pepper, and poultry seasoning.
- Add chicken to pot and cook until chicken is no longer pink on the outside.
- While chicken cooks, put half of the frozen corn in a blender and add enough chicken stock to fill blender 3/4 full. Blend until mostly smooth. Set aside.
- Add the chopped onion and cook until softened.
- Melt the butter in the chicken and onions, sprinkle the flour over and stir 1-2 minutes to cook the flour. (Flour will start to smell slightly nutty when cooked enough.).
- Add potatoes and non-blended corn to chicken and onion mixture. Pour the blended corn and the remaining stock into the pot. Heat over medium-high heat and bring to a boil.
- Reduce heat and simmer about 30 minutes, or until potatoes are tender.
- Stir in heavy cream and simmer about 5 minutes more.
- Season to taste with salt and pepper.
- Sprinkle bacon over individual servings.
- 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.
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Reviews
-
Oh WOW!!! This is soooo good!!! We particularly loved the potatoes and bacon in it....it really sets this chowder over the top. I made it the previous day and put it in the refrigerator for the next day. Reheated it, served it along side a garden salad. What a great meal and so easy too. Thanks so much for sharing it, DianaMarieMTV. It's a keeper.
