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Spicy Chicken Corn Chowder

Smoked bacon and onion add flavor to this creamy corn and chicken chowder.

Spicy Chicken Corn Chowder


  • 6 slices Ridgecrest bacon, apple wood-smoked (precooked)
  • 3/4 cup McCormick Pepper Supreme
  • 1 1/2 cups Nature's Best Dairy butter
  • 3 cups Peak Fresh Produce onion(s), yellow jumbo
  • 2 cups Peak Fresh Produce celery (diced)
  • 3 cups West Creek flour
  • 1 gal West Creek chicken broth (+ 2 cups, warm)
  • 1 gal West Creek corn, canned (+ 2 cups)
  • 1 1/2 qts. Nature's Best Dairy heavy cream
  • 1/4 cup West Creek sugar, granulated
  • 4 1/2 cups FarmSmart all-natural NAE chicken breast(s)


Crumble bacon; set aside. Melt butter in saucepan until very hot. Add onion and celery; cook 5 minutes. Add flour; cook 3 minutes. Add remaining ingredients; bring to a boil. Lower heat and simmer 15 minutes. Ladle in bowl. Garnish with diced tomatoes, chopped parsley and a dollop of sour cream.