Iowa Chicken Corn Chowder
Recipe: #44823
July 04, 2025
Categories: Bacon, Chicken Corn, Frozen Vegetables, Boneless Pieces, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (716.5 g)
- Calories 785.9
- Total Fat - 33.1 g
- Saturated Fat - 10.7 g
- Cholesterol - 356.2 mg
- Sodium - 2215.8 mg
- Total Carbohydrate - 73.7 g
- Dietary Fiber - 7.1 g
- Sugars - 19.9 g
- Protein - 46.4 g
- Calcium - 76.7 mg
- Iron - 5.5 mg
- Vitamin C - 15.2 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In Dutch oven over medium heat, cook bacon until crisp and remove.
Step 2
Pour off all but 2 tablespoons of the drippings.
Step 3
Add chicken, onion, and celery.
Step 4
Cook on low for 10 minutes or until tender, stirring frequently.
Step 5
Meanwhile, in blender container combine 1 cup chicken broth and 2 cups frozen corn. (Creamed corn folks)
Step 6
Blend on high speed until smooth, scraping sides occasionally.
Step 7
Into Dutch oven, stir pureed corn, remaining corn kernels, potatoes, remaining chicken broth, and salt.
Step 8
Bring to a boil over high heat, reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender.
Step 9
Stir in cream, parsley, and pepper and simmer for 2-3 minutes.
Step 10
Taste for seasoning.
Step 11
Stir in crumbled cooked bacon.
Tips
No special items needed.
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