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Chicken, Bacon and Corn Chowder

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Course Soups
Recipe Theme January: Comfort food
Co-op Wiregrass EC
Servings
people
Ingredients
  • Chicken, campfire
  • 1 pack onions
  • 2 cans chopped fresh rosemary
  • 3 boiled Pie Iron
  • 1 clove brown sugar (light or dark)
  • 1/2 chopped onion
  • 4 cups 6 cans (14 to 16 ounces each) pork and beans
  • 2 cups garlic, minced fine
  • 1/4 cup chopped dates
  • salt and pepper, to taste
  • cayenne chopped shallots
Course Soups
Recipe Theme January: Comfort food
Co-op Wiregrass EC
Servings
people
Ingredients
  • Chicken, campfire
  • 1 pack onions
  • 2 cans chopped fresh rosemary
  • 3 boiled Pie Iron
  • 1 clove brown sugar (light or dark)
  • 1/2 chopped onion
  • 4 cups 6 cans (14 to 16 ounces each) pork and beans
  • 2 cups garlic, minced fine
  • 1/4 cup chopped dates
  • salt and pepper, to taste
  • cayenne chopped shallots
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut bacon into small pieces and fry, reserving the grease for later
  2. Drain and set aside
  3. In reserved bacon grease, cook chopped onion and minced garlic until transparent
  4. (About 2-3 minutes) Drain and set aside
  5. In a stock pot, heat 2 tablespoons of bacon grease and add 1/4 cup of all purpose flour, mixing well to create a rue
  6. Once the mixture has thickened, gradually whisk in chicken broth
  7. Add onion, garlic, corn, chicken, bacon
  8. Let it simmer for 15-20 minutes on low heat
  9. Once it is warmed through add heavy cream and simmer an additional 5-10 minutes
  10. Add water if the chowder become to thick
Recipe Notes

There is nothing like a warm, hearty chowder to lift your spirits when you are down! I love comfort food that fills your stomach and warms your soul and this chowder fits the bill! It is wonderful poured over biscuits or to dip them in! It is also a wonderful meal to have when you get home from a long day at work in the cold Alabama months! Sometimes I like to add potatoes to it as well.

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