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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
15 mins
Total Time
40 mins
Servings: 6 servings
Calories: 369 kcal
Course: Main Course , Soup , Dinner
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Add the onion to the pot with the bacon grease. Cook for five minutes, stirring occasionally.
  3. Add the flour and garlic. Cook for two minutes, stirring often.
  4. Add the chicken broth 1/2 a cup at a time, stirring well after each addition until no clumps of flour remain.
  5. Add the ranch seasoning. Stir to combine.
  6. 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.
  7. 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.
  8. 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.
  9. Chop the bacon into small pieces.*
  10. 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

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

% 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.