Chicken Bacon Ranch Corn Chowder Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
369 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Chicken Bacon Ranch Corn Chowder Recipe
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This Chicken Bacon Ranch Corn Chowder is amazing on its own served with crumbled bacon. Or, top it with the optional cheddar cornbread crust.
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Ingredients
- 4 slices Bacon
- 1 small yellow onion chopped
- 1/3 cup all-purpose flour
- 2 garlic cloves minced
- 4 cups chicken broth or whatever broth you like
- 6 Tbsp dry ranch dressing mix
- 3 cups corn kernels fresh or frozen
- 1 large russet potato peeled and chopped
- 2 cups pulled rotisserie chicken
- 1 cup Half & Half
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Instructions
- Add the bacon to a large soup pot over medium heat. Cook until both sides of the bacon are crispy. Transfer the bacon to a paper towel lined plate to drain off the grease.
- Add the onion to the pot with the bacon grease. Cook for five minutes, stirring occasionally.
- Add the flour and garlic. Cook for two minutes, stirring often.
- Add the chicken broth 1/2 a cup at a time, stirring well after each addition until no clumps of flour remain.
- Add the ranch seasoning. Stir to combine.
- Add the corn and potatoes. Increase the heat to bring the liquid to a simmer. Let it simmer for 10-15 minutes until the potatoes are tender.
- Remove two cups of the soup and place it either in a blender, or a bowl to use with an immersion blender. Blend until smooth. Pour the blended soup back into the pot.
- Add the chicken and half & half. Stir to combine. Keep the soup on the heat for 4-5 minutes, just until the chicken is heated through.
- Chop the bacon into small pieces.*
- Serve each bowl of soup topped with the crumbled bacon pieces.
Notes
- *If you want to top the soup with cornbread crust, add the chopped bacon to the pot. Stir it together. Ladle the soup into oven safe bowls, filling 3/4 full.
- Prepare an 8.5 oz. box of corn muffin mix batter according to the package directions (mine called for 1/3 cup of milk and 1 large egg). Stir 3/4 cup shredded cheddar cheese into the batter.
- Top the soup with a little less than 1/3 cup of cornbread batter. Spread it out evenly. There should be enough batter to top 4 bowls of soup.
- Place the bowls on a baking sheet. Bake in a 400°F oven for 20-25 minutes, until the tops of the crust are golden.
- Note: Nutrition information does not include cornbread.
Nutrition Information
Show Details
Serving
1/6th of the recipe
Calories
369kcal
(18%)
Carbohydrates
41g
(14%)
Protein
22g
(44%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.04g
Cholesterol
68mg
(23%)
Sodium
2159mg
(90%)
Potassium
642mg
(18%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
198IU
(4%)
Vitamin C
6mg
(7%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1/6th of the recipe | |
| Calories | 369kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 68mg | 23% |
| Sodium | 2159mg | 90% |
| Potassium | 642mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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