Tina's Corn Chowder recipe

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Ingredients

4 slices bacon, chopped
½ cup chopped celery
½ cup diced onion
½ cup chopped carrots
3 tablespoons all-purpose flour
1 quart chicken stock
2 cups diced cooked chicken
2 cups cream-style corn
1 cup whole kernel corn
½ teaspoon poultry seasoning
salt and ground black pepper to taste
1 cup heavy whipping cream

Nutrition Info

465.5 calories
carbohydrate: 33.4 g
cholesterol: 117.4 mg
fat: 29.1 g
fiber: 3.1 g
protein: 21.6 g
saturatedFat: 14.2 g
servingSize: -
sodium: 1083 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain most of the grease from the skillet and return to medium-high heat.

  2. Saute celery, onion, and carrots with the bacon in the hot skillet until tender, about 5 minutes, add flour, stir, and cook until browned, 2 to 3 minutes.

  3. Stream chicken stock into the skillet while whisking to incorporate with the flour mixture, scraping sides of the skillet to assure complete integration. Add chicken, cream-style corn, whole kernel corn, poultry seasoning, salt, and black pepper to the mixture. Stir cream into the mixture. Bring the mixture to a simmer and cook until the chicken and corn is hot, 3 to 4 minutes.

Recipe Yield

5 servings

Recipe Note

This corn chowder simmers both cream-style corn and whole kernel corn with chicken and bacon in a cream base for a richly delicious dish.

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