Chicken Corn Chowder with Bacon!


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chicken corn chowder

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!

Prep Time 18 minutes
Cook Time 10 minutes
Total Time 28 minutes
Servings 6 servings
Author Holly Nilsson

Ingredients

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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

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Instructions

  1. Dice tomatoes and place in a strainer to drain while preparing the rest of the recipe.
  2. 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.
  3. 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.
  4. Garnish with remaining bacon.

 

Inspired by The Looneyspoons Collection.

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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