5 from 9 votes
Chicken Bacon Ranch Corn Chowder Recipe
This Chicken Bacon Ranch Corn Chowder is amazing on its own served with crumbled bacon. Or, top it with the optional cheddar cornbread crust.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
servings
Calories:
369 kcal
Course:
Main Course, Soup, Dinner
Cuisine:
American
Ingredients
- 4 lices Bacon
- 1 small yellow onion chopped
- 1/3 cup all-purpose flour
- 2 garlic minced, cloves
- 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 rotisserie chicken pulled
- 1 cup half-and-half
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 369
% 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.