Bacon, Chicken & Corn Chowder

Chef Darron DeRosa of Le Cordon Bleu in Dallas shares the recipe for a savory chicken soup.


2 oz. sliced bacon, cut into ½-inch pieces
3 oz. onion, diced
1 oz. celery, diced
5 oz. red and green bell peppers, diced
2 oz. garlic, minced
5 oz. butter
5 oz. flour
2 oz. smoked paprika
12 oz. chicken breast, cooked and diced
4 cups chicken Stock
12 oz. potatoes, diced into ½-inch cubes
12 oz. frozen whole kernel corn
¼ cup heavy cream
Kosher salt and white pepper, to taste


1. Render bacon pieces in a saucepot over medium-high heat until crisp. Remove and reserve.

2. Add butter to rendered bacon fat.

3. Once better has melted, add onions, garlic, celery and peppers to saucepot. Cook until nearly tender, but do not brown. 

4. Add smoked paprika, and stir mixture to coat vegetables.

5. Gradually add flour to create a roux and cook on low heat, stirring for approximately four minutes to ensure roux does not brown. 

6. Using a wire whip, gradually add stock until it is thoroughly incorporated and mixture is smooth.   

7. Add potatoes and corn, and simmer until vegetables are tender. Add salt and pepper to taste.

8.  Warm heavy cream slightly in a separate pot, and then slowly whisk into soup.

9. Add half of the cooked bacon to saucepot.

10. Garnish soup with remaining bacon, chopped parsley or sliced green onion. Serve hot and enjoy!

Basic Chicken Stock (1 Gallon)

6 lbs. chicken bones, including necks, wingtips and backs
6 qt. cold water
1 large onion, roughly chopped
1 large carrot, roughly chopped
2 celery stalks, roughly chopped
2 bay leaves
½ tsp. dried thyme
4 to 6 parsley stems
10 whole black peppercorns

Place chicken bones, onion, carrot and celery in a pot, and then submerge ingredients in water.

Place pot over medium-high heat and bring liquid to a simmer.

Make a sachet (cheese cloth bundle) containing bay leaves, thyme, parsley stems and peppercorns, and then add sachet to the pot by tying the butcher's twine to the pot handle.

Reduce heat to low and continue simmering mixture for two to three hours, skimming off any foam that may arise.

Carefully strain the stock and then serve immediately or cool and store.


When simmering the stock, try to avoid boiling the liquid. A full boil will make your stock very cloudy.

It's not necessary to stir the stock. Like boiling, this will encourage sediment to swirl in the liquid and make the stock cloudy.

Chilled stock can be kept in an airtight container in the refrigerator for up to five days or frozen and stored for up to four months.



Yield: 1 quart


1 oz. olive oil

3 oz. onion, thinly sliced

1 ½ oz. celery, dice into ¼-inch pieces

1 ½ oz. carrots, diced small

2 cloves                garlic, finely chopped

1 ½ oz. green cabbage, shredded

1 ½ oz. zucchini, diced into ½-inc pieces

3 oz. canned crushed tomatoes

3 cups chicken stock

½ tsp. dried basil

1 oz. small macaroni

Note: Ditalini functions well for this application

4 oz. cannellini beans, canned and drained

1 tbsp. parsley, chopped

Salt and pepper, to taste

Parmesan cheese, grated for garnish as needed


Method of Preparation:

Heat olive oil in a pot over medium heat. 

Add onions, celery, carrots and garlic to pot and sweat until almost tender. Take care not to brown.

Add cabbage and zucchini to pot and stir. Continue to sweat for another five minutes.

Add tomatoes, chicken stock and basil to pot and bring to a boil.

Reduce heat and simmer until vegetables are almost cooked, exercising care to avoid overcooking the vegetables.

Add pasta to pot and continue to simmer the soup until pasta is cooked.  

Add beans and return soup to a boil. 

Add parsley, season with salt and pepper to taste and serve with parmesan cheese on top!


Garlic Bread Soup



3 loaves thick-crusted Italian bread, cut into three-inch slices

Note: Day-old bread works well for this application

1 qt. olive oil

2 ½ cups garlic, minced

½ cup smoked paprika

½ gal. veal stock

Note: Beef broth can also be used

4 whole eggs, whisked

1 cup parmesan cheese, shredded

1 bunch parsley, chopped

2 tbsp. salt

1 tbsp. pepper

Method of Preparation:

Heat olive oil in a large, heavy-bottomed pot, and then add bread and sauté until it begins to brown.

Add garlic and paprika, and sauté until paprika is fully absorbed by bread.

Add veal stock and simmer the mixture for approximately 40 minutes, seasoning as needed.

Whisk eggs, cheese and parsley in a mixing bowl, and then whisk mixture into soup.

Serve and enjoy this hearty soup with cooked sausage for a great source of winter warmth!

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