This is a big beautiful bowl of yumminess that just warms you from the inside out. You can use leftover chicken or rotisserie chicken in this recipe or just fry up a couple of chicken breasts.
I like to choose tomatoes that are just barely ripe. I find the tart flavor adds a nice balance to the sweet corn!
Chicken Corn Chowder with Bacon!
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- 1 lb tomatoes , diced (about 2 cups)
- 8 slices bacon
- 2 small onions , diced
- 2 stalks celery , diced
- 2 carrots , diced
- 1 clove garlic
- 1 teaspoon dried thyme
- 3 tablespoons flour
- 1 1/2 cups low sodium chicken broth
- 1 3/4 cups milk
- 1 can (14 oz) of creamed corn
- 1 can (12 oz) corn, drained
- dash of hot sauce
- 2 cups cooked chicken , shredded or chopped
- salt and black pepper to taste
Dice tomatoes and place in a strainer to drain while preparing the rest of the recipe.
Fry bacon until crisp and crumble. Set aside half for garnish. Remove all but 1 tablespoon of bacon fat. Add onions, celery, garlic and carrots. Cook until onions are slightly softened but not browned. Add flour & thyme and cook an additional 2 minutes.
Add broth and milk all at once. Whisk over medium heat until it thickens and becomes bubbly. Add all remaining ingredients including 1/2 of the bacon. Let simmer 10 minutes.
Garnish with remaining bacon.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Inspired by The Looneyspoons Collection.