Open in Cookpad AppCooking Instructions
- 1
Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Remove the bacon to a paper towel lined plate; reserve the bacon drippings in the pan.
Add the butter to the bacon drippings and let melt.
- 2
Add the onion, celery, and bell pepper; cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in the garlic; cook 30 seconds more. Sprinkle the flour over the vegetables; cook, stirring constantly, 1 minute. Gradually stir in the chicken broth.
- 3
Add the potatoes, salt, and pepper and bring to a simmer. Cook until the potatoes can be easily pierced with a fork, about 10 minutes.
- 4
Add the corn, can of rotel, chicken, and cream; return to a simmer, and cook until slightly thickened, 10 to 15 minutes more.
- 5
To serve, top with the reserved cooked bacon and chopped green onions.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Similar Recipes
-
Chicken Corn Chowder Chicken Corn Chowder
To gayathri8534, in step three on the directions the recipe clearly says to add half and half or evaporated milk. Any of the two
Vivian -
-
Chicken and Corn Chowder Chicken and Corn Chowder
My whole family loves this chowder. Its great with fresh bread, bread bowls, crackers, or even by itself. Just spice it up by the bowl to each person's individual tastes.
-
-
-
-
-
-
-
-
Chicken chowder Chicken chowder
Its so cold here in Canada so this soup is perfect to warm the body right up!
-
Potato and corn chowder Potato and corn chowder
This is the best chowder I've ever tasted! The sweetness from the fresh corn and carrots make this meal visually beautiful and delicious!
Comments