Chicken and Bacon Corn Chowder

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
1 1/2 gallons
Level:
Easy

Ingredients
  • Poached chicken and chicken broth:
  • 1 large (approximately 6 pounds) chicken
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 2 cloves garlic
  • 3 sprigs fresh thyme
  • 1 teaspoon black peppercorns
  • Kosher salt
  • 1/2 pound thick bacon, diced
  • 1 tablespoon extra-virgin olive oil
  • 5 stalks celery, diced
  • 2 medium Spanish onions, diced
  • 2 medium russet or all-purpose potatoes, peeled and diced
  • 8 ears fresh corn, removed from the cob
  • 1 to 2 teaspoons fresh thyme leaves
  • 3 cups heavy cream
  • Freshly ground black pepper
Directions

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    I made this for my MIL birthday dinner. W.O.W. This was fantastic. I made it changing very little. I used a rotisserie chicken. Pulled the meat and added everything else to a pot with onion, carrots, celery, thyme, rosemary, garlic, peppercorns, and bay leaves. Added to this stock pot four skinless bone in chicken thighs. Once the thighs were poached, I added these bones back to the stock. Why? Well, this made so much stock, I had enough for this dish AND chicken soup for another day with the thigh meat! Don't skip this step, it really makes the soup, not to mention you can easily control the sodium content. I also used leeks, white and some green for color. I used red skin new potatoes. Another reviewer said they couldn't be cooked in ten minutes. Well, yes they can. Depends on the dice size. Mine came out perfect. The soup base was "soupy" but I liked it. You could thicken it with instant potatoes if you want a thicker base. I can't wait to make this with fresh corn this summer.
    This is excellent! I made a batch of this and a batch of spicy chili for my daughter's birthday party of 20 guests, and NOTHING was left. Many, many rave reviews! 
     
    My cheats: I used an organic rotisserie chicken from Whole Foods, Pacific chicken broth, and frozen corn to save time. I also used the full amount of fresh thyme - this herb, I believe, was key in the great flavor of the soup. I also used a touch of Coriander and lime juice/zest per another review - just for a bit of complexity. These adjustments worked very well. 
     
    As another reviewer mentioned, definitely render the bacon fat completely! 
     
    I actually liked the soupy base of the broth - with chicken, bacon, corn, and veggies I felt like a thicker base would be too rich. It's also easier kept warm and served in a Crock-Pot to a crowd with the thinner base. 
     
    Make it! It does take some time, but it's a great meal to serve to company with crusty bread and a light salad.
    Absolutely delicious! Made this for my family and they loved it and wanted the recipe too. I plan to make it today too on this first day of fall.
    I've made versions of this recipe a handful of times, and as a tip my favorite adddition is canned green chiles! To die for!
    Very good, with a few alterations due to to dietary considerations. Replaced the bacon with pastrami and used pareve canned cream of corn along with some frozen corn. Thought the amount of oil was a bit extreme and used about half of what was called for. Would definately make again.
    Very good recipe. Added a few of my own touches when cooking the onions and celery. Added shredded carrots, cilantro, lime zest, chopped sundried tomatoes and a little lime juice. It really seemed to make the flavors pop. Next time, I think I will puree some of the corn with some sour cream to get a creamier texture. But overall, this was fantastic. I think even if I followed the recipe exactly that it would be a hit.
    This is absolutely amazing! I do use canned chicken stock, and add carrots and one clove of garlic. This is a keeper.
    Fantastic recipe. I've made this several times and it is a great hearty dish that I tend to make in the winter. I use applewood smoked bacon and cook the chicken until it starts to fall of the bone. Then remove all the good stuff and continue to simmer the stock for several more hours with what remains. I've made the recipe exactly as stated with great success and have modified with chilis with mixed reviews (it was fantastic). When it ends up a little spicy, I have to listen to some griping from the kids!
    When trying a new recipe I always make it exactly as the recipes says the first time. As the recipe stands I would give it 3 maybe 4 stars. But with a few minor alterations it?s 5 stars all the way! Here?s what I did different the second time around. Instead of 6 cups of broth I used 4 cups. I did not use oil at all, I found the bacon renders enough juices on it?s own to cook the veggies just fine (plus the chowder was too oily the first time), also I cooked the bacon until it was fully browned before I added the veggies to it. I used more potatoes, 4-5 instead of the 2 called for. Then instead of corn on the cob, I used 2 cans of whole kernel corn and two cans cream style corn, I added the cream corn when I added the chicken. I still needed to add flour to thicken it up but not nearly as much as the first time I made it. First time it was good, second time it was fabulous!
    I've never made a chowder before and was in a mood to make some soup, I found this recipe on foodnetwork and thought I'd have a go at it. It was lovely, the house smells wonderful, the only difference was I added a pinch of dried chilli flakes and a can of creamed corn, thanks for a delicious soup.
    Wasn't crazy about the thickness and the amount of heavy cream so I cut the cream and add instant mashed potatoes. It's perfect every time! Just thought I'd share...
    This was delicious! I didn't change a thing. Even with making the stock it was pretty quick. I used only chicken breasts (bone-in w/skin). I'm not a big fan of dark meat in my soups and stews. My hubby said I can definately make this again. It is perfect for cold winter days and nights.
    Couple tips... I had two pots cooking. I wanted to keep the base separate so I could manage/control the thickness. I cooked the chicken broth separate from the rest, I let the potatoes cook soley in there. Once they were done I moved them to the main pot. Then I added flour and cream to adjust the thickness. After my consistency was good I added it to the first pot. Very good.
     
     Use bought chicken broth, sear chicken and then bake for 350 (30 Mins).
    Wow, this was good. I usually don't take the time to review recipes, but I had to sign up and rate this one because it was that excellent.
     
     Only things I did different was - everything seemed to take a little longer than the suggested cook times (just a few more minutes). I also skipped the 6 lb chicken and homemade broth - just used 3 cans of canned broth and 2 cans of tyson canned chicken. Used frozen corn instead of fresh corn off the cob (used about half of a 1 lb bag.)
     
     Then I added about two or three tablespoons of sour cream, a little cayenne pepper, tiny bit of dried dill, and used sea salt and fresh ground pepper. Even with the shortcuts, it seemed to take longer than expected to make, but It was absolutely DELICIOUS!
     
     One last note... not quite as thick as I like chowder, even though I took other reviewer's advice and added 3 tablespoons of flower ... But, hey, like I said, it was still to die for.
    WOW, This came out fanstastic.... using fresh corn on the cob and making the brine from scratch.... great for freezing.
    There was nothing left in the pot after my guests got at it! Excellent served with sourdough bread - the perfect fall meal. I used diced red boiling potatoes instead of russets; I think it looked more colorful and traditional. This will be one of my new "specialties."
    I loved this chowder! Modified it so it was quicker to put together--used canned broth, boneless chicken and halved the recipe.
    This chowder is awesome. It makes a ton though! The 2nd time i made it, i made a half recipe. I used baked chicken from the grocery store instead of poaching my own. I only used half the meat from the whole chicken. It still makes about 5 portions. I also used can stock, can corn, and frozen diced potatoes to save some time. I used the other half of the chicken to make chicken salad for lunches the next day and rest of the week
    I made this for a nice post-winter dish and it turned out excellent! It was easy to make and tasted even better the next day! The bacon absolutly makes this dish, the smokiness and saltiness adds such a depth of flavor that would be hard to replicate any other way. DEFINATELY reccommend!*****
    for those of us who like a thicker chowder...add 3 tablespoons of flour (in a rioux, if that is how you spell it)...AND 1 can of creamed corn or just blend a can of canned corn....GREAT flavor in this chowder!
    Maybe I'm just slow, but this recipe took an extraordinarily long time to prepare. I'm so glad that the result was worth it. A complex chowder, and very delicious.
    I have always loved corn chowder and never had a recipe for it. This recipe was easy and delicious!!!
    Great flavor.
    Though I didn't follow the recipe to a tee I'd say that I used about 85% of it. The soup came out delicious!
    I made this soup *almost* exactly as the recipe states except I added a few cans of creamed corn. The corn starch in the creamed corn really gave the soup more thickness. It is a fairly easy step to add if you prefer your chowders on the thick side.
    This is the first thing that my perfectionist Mom has ever wanted more of - that's saying something!
     
     The soup took abt 1.5 - 2 hours to actually prepare and cook. I prepared it in my Le Creuset pot so that may have made cooking times longer but I doubt it.
     
     The soup had an unappealing layer of grease and oil on top. I blotted many times with a paper towel to remove it and preserve the creamy color.
     
     Good taste, great soup.
    Although it was a bit time consuming to poach the chicken and make the stock from scratch - this soup was absolutely delicious. I thickened it a bit with some flour added to the celery and onions (I also added garlic with the onions and parsley with the thyme). Next time I will try with a rotisserie chicken and broth to see if there is a big difference.
    I thickened the chowder by making a roux with a couple of tablespoons of flour and a tablespoon of water. I added it right before I added the chicken and cream and heated through. I also used chicken broth and cut up rotisserie chicken due to time constraints. It turned out perfectly and my family loved it!
    Overall we really enjoyed this soup--but it was not nearly thick enough (in my opinion). How would I go about thickening it? I added a little flour, but it didn't seem to help any. Other than that, it was great!!
    Made this and my husband thought it was great! Just had a nice crusty bread with it, and a whole meal was born, with leftovers!
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