Chicken and Bacon Corn Chowder

Total Time:
1 hr 5 min
20 min
45 min

1 1/2 gallons

  • 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

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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4.9 39
This is one of my go-to recipes because I can make it quickly during week nights with my cheats and the kids love it! My cheats are store bought rotisserie chicken, 48 ounces of chicken broth from a carton and frozen corn. Sorry to hack at your recipe FoodNetwork's so much easier and still really yummy!  item not reviewed by moderator and published
Perfect! I used different cuts of chicken and not the whole thing but it yielded a large amount of food. It also freezes nicely in case you want to store it in the freezer to reheat! item not reviewed by moderator and published
This turned out even better than I imagined! I cut the recipe in half, therefore, only poached 2 chicken breasts. I also subbed frozen corn/thawed for ears of corn. I followed the rest of the recipe exact, except for cutting all ingredients in half. It still made a nice size pot that easily serves 4 people. So amazingly delicious! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is absolutely amazing! I do use canned chicken stock, and add carrots and one clove of garlic. This is a keeper. item not reviewed by moderator and published

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