Chicken and Bacon Corn Chowder

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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!

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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.

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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.

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This is absolutely amazing! I do use canned chicken stock, and add carrots and one clove of garlic. This is a keeper.

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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!

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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!

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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.

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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...

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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.

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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.