Skip Navigation Links
  Skip Navigation Links  

Soups - Corn Chowder Plus Bacon and Chicken

  • 3 cups cooked chicken, shredded
  • ½ pound thick-sliced bacon
  • 1 tablespoon olive oil
  • 1½ quarts chicken broth
  • 1½ teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 5 stalks celery, chopped
  • 2 onions, chopped
  • 3 potatoes, peeled and chopped
  • 1 can whole kernel corn
  • 1 can cream-style corn
  • 3 cups heavy cream

Sauté bacon in oil until cooked but not crisp. Add onions and celery and cook about five minutes or until soft. Add potatoes, corn, pepper, salt, and thyme. Cook on medium-low for six to eight minutes.
In large pot, bring broth to a slow boil. Turn heat to medium-low and add cooked chicken and bacon-vegetable mixture. Cover and cook 10 minutes or until potatoes are tender. Add cream and cook for three to four minutes.
Serve hot and garnish with shredded cheese and green onions. Great with cornbread muffins.
Submitted By: Jim Buck
Pall Mall
Fentress Farmers Co-op
Print 3x5 recipe cards
Keeping Up
Market watch
National ag news
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
This document copyright © 2022 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice