Corn Chowder Plus Bacon and Chicken

Submitted By: Jim Buck


  • 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
  • Instructions

    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.