Corn-Bacon Chowder

It’s Secret Recipe Club time again!In case you’ve forgotten, the Secret Recipe Club is a group of food bloggers each of  whom are assigned to make and post a recipe from one of the other participants’ blogs. You visit your assigned blog, choose a recipe, make and post it. But, here’s the catch. You can’t reveal whose blog you have until the day of posting. It’s a lot of fun! If you think you’d like to participate, just fill out the form on the web site and the club’s coordinator, Amanda, will get in touch with you.

My secret recipe blog this month was Creative Kitchen. It’s written by Denise who is the mother of three girls and married to the sweetheart she met while they were both serving in the Navy. Besides cooking and blogging, Denise loves the outdoors and also describes herself as “a homesteader at heart.” I can relate to that!

I had the best time going through Denise’s recipes and choosing just the perfect one to make for Secret Recipe Club. She has loads of wonderful looking food on her blog. It was a difficult decision, but I finally settled on this Corn-Bacon Chowder. I’ve been looking for a good corn chowder recipe for a while and saw that this was a great opportunity to try her version. And, trust me, I was not disappointed. This is a delicious combination of corn, bacon, chicken and aromatic vegetables that will warm you up on the coming cool Fall evenings. Hope you enjoy this recipe as much as BeeBop and I did.

Aromatic vegetables for Corn-Bacon Chowder

You’ll start by combining water, chicken bouillon, potatoes, carrots,  celery, salt and pepper in a large soup pot. Bring that to a boil, reduce the heat, cover the pot and let it cook until the potatoes are tender.

Puree vegetables for corn-bacon chowder

When the vegetables are tender, remove two cups of stock and vegetables and blend or process until smooth. Return to the pot.

Chicken and bacon for corn-bacon chowder

Meanwhile, sprinkle the chicken with salt and garlic powder. Brown the chicken in butter and oil in a skillet. Add the crumbled bacon and cook for another couple of minutes then add the chicken and bacon to the soup pot.

Pureed corn for corn-bacon chowder

Remove one cup of corn kernels and add directly to the soup pot. Process the remaining corn with the milk and butter until pureed. Add the pureed corn to the pot.

Add chives to corn-bacon chowder

Add the chives and taste for seasoning. Add more milk if desired. Enjoy! And thanks to Denise at Creative Kitchen for a really enjoyable recipe!

Corn-Bacon Chowder
 
Prep time
Cook time
Total time
 
A combination of corn, bacon, chicken and aromatic vegetables makes this chowder great for a cool Fall evening.
Serves: 10-12 servings
Ingredients
  • 8 cups water
  • 2 chicken bouillon cubes (recommend Maggi brand)
  • 1 ½ pounds red potatoes, diced
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 1 tsp. salt
  • 10-12 grinds black pepper
  • 1 pound boneless, skinless chicken breast, cubed
  • 1 tblsp. oil
  • 1 tblsp. butter
  • ½ tsp. salt
  • 1/8 tsp. garlic powder
  • 3 slices bacon, cooked crisp and crumbled
  • 16 oz. frozen whole kernel corn, thawed
  • ¾ cup whole milk
  • 2 tblsp. butter, softened
  • 2 tblsp. snipped fresh chives
Instructions
  1. In a large soup pot, combine the water, chicken bouillon cubes, carrots, celery, salt and pepper.
  2. Bring to a boil, then lower the heat and cook, covered, until potatoes are tender.
  3. When the vegetables are tender, remove two cups of stock and vegetables and blend or process until smooth. Return to the pot.
  4. Meanwhile, sprinkle the chicken with salt and garlic powder.
  5. Heat the oil and butter in a skillet over medium-high heat.
  6. Add the chicken and cook until it begins to brown.
  7. Add the crumbled bacon to the pan and cook for an additional two minutes.
  8. Add the bacon and chicken to the pot with the broth and vegetables.
  9. Remove one cup of corn kernels and add directly to the soup pot.
  10. Process the remaining corn with the milk and butter until pureed.
  11. Add the pureed corn to the pot.
  12. Add the chives and taste for seasoning. Add more milk if desired.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

What I was cooking…

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Comments

  1. says

    Lana….I was SO excited that you got my blog!! What a great first month with SRC for me! I’m a BIG fan of yours!! :)

    This corn chowder is one of my favorites & the recipe developed out of a first attempt. I’m so excited the fall season is almost here (for us in South Florida) & soup season begins. I love what you did with the step by step photos. Your photography is beautiful!!

    I must make this soup again soon!!

    • says

      Hi Denise. I’m so glad that you’re pleased with my treatment of your recipe. It was easy to make and we really enjoyed it. Glad to have you in SRC.

  2. says

    This chowder looks perfect for the upcoming fall and winter seasons! With hearty ingredients that I love. Loving your blog… I am your newest follower via email :)

  3. says

    Beautiful photos as always! Lol, you could make anything look delicious. I have been all about soups, stews and chowders lately so this is a perfect pair for the SRC post this month!

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