Best Amish Chicken Bacon Corn Chowder Recipes

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EASY CHICKEN CORN CHOWDER



Easy Chicken Corn Chowder image

When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings (1-1/2 quart).

Number Of Ingredients 10

2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.

AMISH CHICKEN BACON CORN CHOWDER



Amish Chicken Bacon Corn Chowder image

I brought this recipe home with me a couple of years ago after spending several days in a beautiful Amish community. The recipe is designed to feed a lot of people with everyday, farm fresh ingredients. Simple, basic, good, honest food. That's what it's all about.

Provided by Family Favorites

Categories     Cream Soups

Time 1h

Number Of Ingredients 12

4 slices of bacon
1/2 large onion, chopped
3 tb. flour
1/4-1/2 tsp.pepper, or to taste
1/4 tsp thyme
2 cups of half & half
2 cups of corn, fresh or frozen
2 cups cooked chicken, cubed
3 small red new potatoes, cubed
2 cups of water
6 tsp.chicken better than bouillon soup base (original recipe called for 6 bouillon cubes, but i prefer better than bouillon.)
1 tsp. parsley flakes, added just before serving

Steps:

  • 1. Fry 4 slices of bacon. When done, drain on paper towels and set aside. Crumble when cool.
  • 2. Fry chopped onion in bacon drippings. When golden, add flour and stir for one more minute.
  • 3. Add everything else except for bacon and parsley flakes. Simmer on low, stirring occasionally, for 30 minutes until thickened and potatoes are tender. Do not boil or milk can separate.
  • 4. After 30 minutes, you can take a potato masher and break up a few of the potatoes, if desired or leave them chunky. It's up to you. Add parsley flakes to pot.
  • 5. Add soup to bowls and garnish with croutons and crumbled bacon. Shredded cheddar and/or green onion tops would be great, too.

AMISH CHICKEN CORN SOUP



Amish Chicken Corn Soup image

Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals-one reason why soups are my favorite thing to make. -Beverly Hoffman, Sandy Lake, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 11

1 medium onion, chopped
2 celery ribs, chopped
1 cup shredded carrots
2 pounds boneless skinless chicken breasts, cubed
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
12 cups water
2 cups uncooked egg noodles
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup butter

Steps:

  • Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

CHICKEN AND BACON CORN CHOWDER



Chicken and Bacon Corn Chowder image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 1 1/2 gallons

Number Of Ingredients 17

1 large (approximately 6 pounds) chicken
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper

Steps:

  • To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
  • To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
  • Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

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Amish Chicken Bacon Corn Chowder Recipes are a delectable way to enjoy the flavors of the Amish community. The Amish are known for their simple way of life, and their food is no exception. They use fresh, local ingredients to create delicious dishes that are wholesome and satisfying. Amish Chicken Bacon Corn Chowder is a perfect example of their culinary skills, and it is a dish that is loved by many. In this article, we will explore the origins and ingredients of Amish Chicken Bacon Corn Chowder, why it is so popular, and how you can make your own version of this beloved dish.

The Origins of Amish Chicken Bacon Corn Chowder

The Amish community originated in Switzerland in the 16th century and moved to America in the 18th century to escape religious persecution. They settled in Pennsylvania, Ohio, and Indiana, and their diet consisted of simple, hearty meals made from the ingredients available in their local community. Amish cuisine is known for its use of fresh, locally sourced ingredients and traditional cooking methods. Amish Chicken Bacon Corn Chowder is a dish that has been passed down through the generations and is still popular today. The chowder is made with fresh corn, chicken, bacon, and a variety of seasonings, most of which are grown or raised on the farm. The dish is often served for dinner with a side of bread or crackers to add to the heartiness of the meal.

The Ingredients of Amish Chicken Bacon Corn Chowder

The ingredients of Amish Chicken Bacon Corn Chowder are simple and easy to obtain. Here is a list of the ingredients you will need to make your own delicious batch of Amish Chicken Bacon Corn Chowder:
Chicken
You will need skinless, boneless chicken breasts or thighs. The chicken is usually cooked and shredded before it is added to the chowder.
Bacon
Bacon is an essential ingredient in Amish Chicken Bacon Corn Chowder. It adds a smoky, salty flavor to the dish that complements the sweetness of the corn.
Corn
Fresh corn is the star of this dish. You will need about six ears of corn, husks removed and kernels cut off the cob.
Onion
Onion is used to add flavor to the dish. You will need a medium-sized onion, chopped into small pieces.
Celery
Celery adds a nice crunch to the dish, and it is often included in traditional Amish recipes.
Carrots
Carrots are not always included in Amish Chicken Bacon Corn Chowder, but they can add a nice sweetness and color to the dish.
Potatoes
Potatoes are used to add thickness to the chowder. You will need two medium-sized potatoes, peeled and diced.
Chicken Broth
Chicken broth is used to make the base of the chowder. You will need about four cups of chicken broth, either homemade or store-bought.
Milk
Milk is used to add creaminess to the chowder. You will need about two cups of whole milk.
Seasonings
Salt, pepper, garlic powder, and paprika are the basic seasonings used in Amish Chicken Bacon Corn Chowder.

Why is Amish Chicken Bacon Corn Chowder so Popular?

Amish Chicken Bacon Corn Chowder is a popular dish because it is easy to make, hearty, and delicious. It is the perfect comfort food for a chilly day, and it is versatile enough to be served for lunch or dinner. The combination of fresh corn, chicken, and bacon creates a flavor that is both sweet and savory, and the addition of potatoes and milk makes the dish very filling. Another reason why Amish Chicken Bacon Corn Chowder is so popular is that it is a dish that can be easily customized. You can add or subtract ingredients as you like, depending on your taste preferences. Some people like to add extra vegetables like broccoli or green beans, while others prefer to add more bacon or chicken for extra protein. You can also adjust the seasoning to your liking, adding more or less salt, pepper, or paprika to suit your preferences.

How to Make Amish Chicken Bacon Corn Chowder at Home

Now that you know the origins, ingredients, and popularity of Amish Chicken Bacon Corn Chowder, it's time to make your own version at home. Here is a step-by-step guide to making this delicious and comforting dish:
Step 1 – Cook the Chicken and Bacon
Cook chicken breasts or thighs in a pan until well browned on both sides. Remove from the pan and set aside. Fry the bacon in the same pan until crispy, then remove and set aside.
Step 2 – Sauté the Onion, Celery, and Carrots
In the same pan as the chicken and bacon, sauté the onion, celery, and carrots until tender.
Step 3 – Add the Chicken Broth and Potatoes
Add broth and diced potatoes to the pan, bring to a boil, and then reduce heat. Simmer until the potatoes are tender.
Step 4 – Add the Corn, Milk, and Seasonings
Add the corn, milk, and seasonings to the pan and stir well. Bring the mixture to a simmer, then reduce heat and allow to cook for an additional five minutes.
Step 5 – Add the Chicken and Bacon
Add the cooked and shredded chicken and bacon to the pan and stir well. Allow the mixture to cook for an additional five minutes, or until heated through.
Step 6 – Serve
Pour the Amish Chicken Bacon Corn Chowder into bowls and serve with a side of bread or crackers. Enjoy!

Conclusion

Amish Chicken Bacon Corn Chowder is a delicious and hearty dish that is beloved by many. It is an excellent example of Amish cuisine, which emphasizes fresh, locally sourced ingredients and traditional cooking methods. Whether you are looking for a comforting lunch or dinner, or simply want to try your hand at making a classic Amish recipe, Amish Chicken Bacon Corn Chowder is a dish that is sure to satisfy your hunger and your taste buds.
Amish chicken bacon corn chowder is one of the most beloved recipes in the country. This dish is widely known for its rich, creamy texture and melt-in-your-mouth taste. It's the perfect comfort food that can warm up even the coldest of winter evenings, and it's also a great way to get some protein and veggies into your diet. In this article, we'll take a look at some valuable tips to help you create the perfect Amish chicken bacon corn chowder that will impress your family and friends.

Tips to Follow When Cooking Amish Chicken Bacon Corn Chowder Recipes

1. Use Fresh Ingredients
The first and most important tip when making Amish chicken bacon corn chowder is to use fresh ingredients. This recipe relies heavily on the quality of the ingredients you use, so make sure to choose the freshest ones possible. Fresh chicken, bacon, and corn will not only enhance the taste of the dish, but it will also improve its nutritional value.
2. Cook the Bacon First
Start by cooking the bacon first. This will help to infuse the chowder with its smoky flavor. Cook the bacon until crisp and set it aside on paper towels to drain. Once cooled, chop the bacon into small pieces and set it aside.
3. Use Bone-In Chicken
Using bone-in chicken is another great tip to add more flavor to your Amish chicken bacon corn chowder. The bones infuse the broth with rich flavors, and the meat becomes more tender as it cooks. You can use chicken thighs or breasts, depending on your preference. Once cooked, remove the bones and shred the chicken into bite-size pieces.
4. Experiment with Spices
Spices are an essential part of Amish chicken bacon corn chowder recipes. They add depth and complexity to the dish, so it's important to get them right. Don't be afraid to experiment with different spices like thyme, oregano, rosemary, and bay leaves. You can also add some cayenne pepper or smoked paprika for some extra heat.
5. Use Heavy Cream
Heavy cream is what gives the chowder its rich, creamy texture. It's important not to use half-and-half or milk, as these will not give you the same results. Heavy cream contains a higher fat content, which helps to thicken the chowder and make it more flavorful.
6. Add Vegetables
Amish chicken bacon corn chowder is not just about the chicken and bacon. Vegetables like celery, carrots, potatoes, and onions are also important ingredients that add flavor and nutrition to the dish. Make sure to chop them into small pieces to ensure they cook evenly.
7. Don't Overcook the Corn
One of the biggest mistakes people make when making Amish chicken bacon corn chowder is overcooking the corn. This can cause the kernels to become tough and chewy, which can ruin the dish's texture. Cook the corn for around 5 to 7 minutes or until tender, then immediately transfer it to ice-cold water to stop the cooking process.
8. Use Chicken Broth
Chicken broth is another crucial ingredient in Amish chicken bacon corn chowder recipes. It provides a rich, savory flavor that complements the other ingredients perfectly. You can either use store-bought chicken broth, or you can make your own by simmering chicken bones and vegetables in water for several hours.
9. Cook on Low Heat
Amish chicken bacon corn chowder needs to be cooked slowly and over low heat. This allows the flavors to blend together and the vegetables and chicken to become tender. If you rush the cooking process, the chowder will not be as flavorful as it should be. Make sure to stir the chowder regularly to prevent it from burning or sticking to the bottom of the pan.
10. Add the Cream Last
When it comes to adding the cream, timing is everything. You should add the cream only after the chowder has already cooked for a while. This ensures that the cream does not curdle or separate. You should also add the cream gradually, while stirring continuously to incorporate it evenly into the chowder. In conclusion, these tips will help you make the perfect Amish chicken bacon corn chowder that will impress your family and friends. Remember to use fresh ingredients, cook the bacon first, use bone-in chicken, experiment with spices, use heavy cream, add vegetables, do not overcook the corn, use chicken broth, cook on low heat, and add the cream last. If you follow these guidelines, you'll end up with a delicious and comforting chowder that will warm your heart and soul.

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