Bacon Chicken Corn Chowder Recipe

What is a good recipe on a chilly October Sunday?  Something hearty, that will warm you up and is highly customizable to include a little, or lot of heat, and a recipe that has Bacon.  The answer in my case is simple, and here is the Bacon Chicken Corn Chowder Recipe that will fill that chilly void. 

Let me tell you about how I like my Bacon Chicken Corn Chowder Recipe to look.  Bacon, check, Chicken Tenderloins, oh yeah.  How about some veggies?  Onion, Celery, Carrot, yes, yes, yes.  What about the obligatory potato, yup.  And of course those that are Lactose tolerant, copious amounts of whole milk, actually a quart or so but yeah the real deal.  The wow factor comes from the sweet heat that takes a tasty chowder up not one but two notches.

Ingredients:

3 Slices of Thick cut Hickory Smoked Bacon

1 Medium Sweet Onion

1 Carrot

2 stalks of Celery

1 Medium Potato

5 chicken tenderloins (around 10 oz of chicken)

1 10 oz frozen bag of corn

1 quart – 1quart 1 pint (32-48 oz) of whole milk

3 Tablespoons of all purpose flour

Pink Himalayan Salt and Fresh ground pepper

Optional

Rich’s Sweet Heat Superheated (I’m am not paid to plug this product it just kicks butt and works well in my chowder).

or

A good Bar-B-Q sauce and a good Sriracha sauce.

Preperation:

Prepare your vegetables. Mince the onion, carrot and celery.

At a minimum, peel and cube the potato.  I cubed half the potato and thinly sliced the other half. Why you ask?  Well I wanted half the potato to melt in my mouth and half to be tender but still give texture to the chowder. Put the potato aside.

Cook the bacon, you want it meaty as opposed to crunchy, save the bacon grease.  Take the chicken tenderloins and cook them in the same pan as the bacon with the remaining bacon fat.  Lightly pepper each side.  Cook the chicken through.  Remove the chicken from the pan and cut in to 1 inch pieces.  Grab two forks and lightly shred the tenderloins. (It should almost fall apart on its own, the forks just give it a gentle nudge).  Put the chicken aside.

Grab a Dutch Oven, place some bacon grease from the skillet into it and heat at medium.  Add the onions, celery, and carrots and stir.  Once the onions are translucent about 5-10 minutes add 2 tablespoons of flour and continue to stir for a minute or two.

Add the milk, increase the heat till the mixture is almost boiling.  Then add the corn, bacon bits, potatoes, and the shredded chicken, reduce the heat to simmer and stir occasionally.  Add the last tablespoon of flour and stir again. The chowder should thicken slightly.  You want to slightly reduce and the cubed potatoes should be tender.  Serve hot.

Option 1 – Add a tablespoon or 2 of Rich’s Sweet Heat Superheated and stir.  Serve

Option 2 – Add 2 tablespoons of your choice of Bar-B-Q sauce,  then add a tablespoon of Sriracha sauce.  Stir.  Serve

Print

Bacon Chicken Corn Chowder Recipe

Bacon Chicken Corn Chowder Recipe, A hearty chowder filled with bacon, onion, celery, carrots, chicken tenderloin & a little sweetness with a little heat.

Course Main

Cuisine American

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4 servings

Author Ken at CookingYo.com

Ingredients

• 3 Slices of Thick cut Hickory Smoked Bacon
• 1 Medium Sweet Onion
• 1 Carrot
• 2 stalks of Celery
• 1 Medium Potato
• 5 chicken tenderloins around 10 oz of chicken
• 1 10 oz frozen bag of corn
• 1 quart - 1quart 1 pint 32-48 oz of whole milk
• 3 Tablespoons of all purpose flour
• Pink Himalayan Salt and Fresh ground pepper
• Optional
• Rich's Sweet Heat Superheated
• or
• Bar-B-Q sauce
• Sriracha sauce.

Instructions

1. Prepare the vegetables, mince the onion, carrot and celery.
2. Peel and cube the potato. Put the potato aside.
3. Cook the bacon, you want it meaty as opposed to crunchy, save the bacon grease.
4. Take the chicken tenderloins and cook them in the same pan as the bacon with the remaining bacon fat. Lightly pepper each side. Cook the chicken through. Remove the chicken from the pan and cut in to 1 inch pieces. Grab two forks and lightly shred the tenderloins.Put the chicken aside.
5. Grab a Dutch Oven, place some bacon grease from the skillet into it and heat at medium. Add the onions, celery, and carrots and stir. Once the onions are translucent about 5-10 minutes add 2 tablespoons of flour and continue to stir for a minute or two.
6. Add the milk, increase the heat till the mixture is almost boiling. Then add the corn, bacon bits, potatoes, and the shredded chicken, reduce the heat to simmer and stir occasionally. Add the 1 tablespoon of flour and stir again. The chowder should thicken slightly. You want to slightly reduce and the cubed potatoes should be tender. Serve hot.
7. Option 1 – Add a tablespoon or 2 of Rich’s Sweet Heat Superheated and stir. Serve
8. Option 2 – Add 2 tablespoons of Bar-B-Q sauce, then add a tablespoon of Sriracha sauce and stir. Serve