This Chicken Bacon Ranch Corn Chowder is amazing on its own served with crumbled bacon. Or, top it with the optional cheddar cornbread crust.
This is the second recipe in season two of my Fall soup series. It’s creamy, hearty, comforting, and perfect for Fall. Serve it topped with crumbled bacon, or send it over the top with an easy cheddar cornbread crust.
Some people would call this Crack Corn Chowder because it has the common ‘crack recipe’ ingredients: chicken, bacon, ranch, and cheddar cheese (if you add the cornbread crust).
How To Make Chicken Bacon Ranch Corn Chowder
Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- Cook sliced bacon in a large soup pot until crispy.
- Transfer the bacon to a paper towel lined plate to drain off the grease.
- Add chopped onion to the bacon grease. Cook.
- Add flour and minced garlic. Cook.
- Add chicken broth ½ a cup at a time, stirring well after each addition.
- Add dry Ranch dressing seasoning. Stir.
- Add corn kernels and chopped potatoes. Simmer until the potatoes are tender.
- 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.
- Add shredded rotisserie chicken and half & half. Stir.
- Serve each bowl of soup topped with the crumbled bacon pieces.
How To Make The Cheddar Cornbread Crust
- If making the cornbread crust, add the chopped bacon directly to the soup pot. Stir it together.
- Ladle the soup into oven safe bowls, filling ¾ full.
- Prepare an 8.5 oz. box of corn muffin mix batter according to the package directions (mine called for ⅓ cup of milk and 1 large egg). I used Jiffy mix (no affiliation).
- Stir ¾ cup shredded cheddar cheese into the batter.
- Top the soup with a little less than ⅓ 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 crusts are golden.
How To Store
Store the soup (without the cornbread crust) in a sealed container in the refrigerator for up to five days. Or, in the freezer for up to three months. Transfer the container to the refrigerator to thaw the day before you want to reheat it.
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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 minutes
Cook Time 25 minutes
Total Time 40 minutes
Video
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
- 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.
- Add the onion to the pot with the bacon grease. Cook for five minutes, stirring occasionally.
- Add the flour and garlic. Cook for two minutes, stirring often.
- Add the chicken broth ½ a cup at a time, stirring well after each addition until no clumps of flour remain.
- Add the ranch seasoning. Stir to combine.
- 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.
- 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.
- 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.
- Chop the bacon into small pieces.*
- 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 ¾ full.
Prepare an 8.5 oz. box of corn muffin mix batter according to the package directions (mine called for ⅓ cup of milk and 1 large egg). Stir ¾ cup shredded cheddar cheese into the batter.
Top the soup with a little less than ⅓ 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
Serving: 1/6th of the recipe | Calories: 369kcal | Carbohydrates: 41g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 2159mg | Potassium: 642mg | Fiber: 3g | Sugar: 7g | Vitamin A: 198IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 2mg
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