Chicken and Corn Chowder -- It's What's for Dinner

It is COLD around here.  And cold weather calls for warm soups.  I've been making this Chicken and Corn Chowder for years and it is superb.  

Chicken and Corn Chowder

(Delicious and Hearty)

2 - 4 chicken breasts, cooked & cubed (I used 3 and it is plenty for us)

5 slices bacon (or the entire package -- whichever you prefer)

1 (4 oz.) can mushrooms (If your family likes mushrooms.  I rarely use this!—I am an anti-mushroom momma.)

½ cup chopped onion

1 can cream of celery soup

1 can chicken vegetable soup (typically, I try to find the Southwestern Chicken Vegetable or the Mexican-style Chicken Tortilla for a little extra pizazz.  We like spice.)

1 (8 oz.) can whole kernel corn (drained)

1 1/4 cups water

1 can Rotel tomatoes

½ cup chicken broth

1 can Golden Corn soup or Creamed Corn (if you can find it.  Golden Corn Soup was my grandmother's favorite and I always used it, but these days it is extremely hard to find. I'm actually not even sure they make it anymore SO I add a can of cream-style corn and think about her.  It's perfect either way.)

Cook bacon; reserve 2 Tablespoons of drippings and use it to sauté onion and mushrooms, if you added them.  Crumble bacon and transfer to large pot with onion and mushroom mixture.  Add remaining ingredients.  Heat to boiling, then reduce heat.  Stir frequently.  Serve when heated throughout.   

OR . . . you can also put all of the ingredients in your crockpot on low while life happens.  Serve with hot cornbread and salad for a great meal when ready.

Here's how I did it today:

Mix all soups, Rotel, corn, water, broth in crockpot.

Chop Chicken

Fry bacon.

Carmelize onion in bacon drippings.

Add to crockpot.

Stir all together and heat.

I just wish you could smell the tantalizing aroma in my kitchen right now.  Sweet tea and hot cornbread will make this the perfect cold night meal.

Enjoy!

I'm linking up with my friend Lisa at Home to 4 Kiddos.  Hop on over and try a new recipe today. Pin It Now!