CHICKEN CHEESE CORN CHOWDER
Thick and rich, with on-the-cob roasted corn, red pepper, sharp cheddar cheese, and hearty chicken pieces.
Provided by Erin
Categories Main Course Soup
Number Of Ingredients 13
Steps:
- Heat a cast iron skillet to medium high heat, do not use oil. Lay corn cobs in skillet, turning occasionally until kernels start to develop a deep brown color, some almost blackened. Remove from heat and cool before slicing off the cob.
- In a large pot saute one minced onion, 4 minced cloves garlic and diced red bell pepper with 4 tablespoons butter until softened.
- Add diced potatoes and saute for 3-5 minutes to give them a head start at softening.
- Pour in sherry/beer, and simmer down for 5 minutes.
- Add 32 oz of chicken stock, 1 1/2 cups frozen corn (or drained canned), can of creamed corn and the blackened corn kernels sliced off the cobs. Simmer for 15 minutes, or until potatoes are fork tender.
- Reduce heat to low. Add 8 oz shredded sharp cheddar cheese, 1 cup heavy cream, and the chicken pieces, and simmer on low until smooth, melted and heated through.
Nutrition Facts : Calories 425 kcal, Sugar 7 g, Sodium 489 mg, Fat 20 g, SaturatedFat 11 g, Carbohydrate 39 g, Fiber 4 g, Protein 24 g, Cholesterol 89 mg, ServingSize 1 serving
CHEESY CHICKEN CORN CHOWDER
Using a rotisserie chicken and frozen corn are real time savers in this homemade soup recipe, but you can always use fresh chicken and fresh cut-off corn if you prefer. To serve, top the chowder with extra cheese and serve with a crusty bread-so comforting and so delicious!
Provided by Sheila Thigpen
Categories Soups & Stews
Time 40m
Number Of Ingredients 14
Steps:
- Melt the butter with the olive oil in a large soup pot over medium heat. Sauté the onion, mushrooms, garlic, and thyme until the vegetables tender, about 5 minutes.
- If using raw chicken thighs, push vegetables to the side of pan, and add chicken. Cook on each side 3-4 minutes to sear. Remove chicken, chop coarsely, and return to pan. If using a rotisserie chicken, coarsely chop the chicken and add to the sautéed vegetables in the soup pot.
- Sprinkle the flour over the chicken and vegetables and stir to coat. Add Swanson® Chicken Broth and bring to a boil.
- Add the milk, frozen corn, and diced potatoes. Bring to a boil and cook for about 10 minutes, until the potatoes and the corn are soft and heated through.
- Taste and season with salt and pepper to your taste. Add the cheese and chopped fresh parsley (if desired) and stir until melted. Serve with crusty bread or croutons and additional shredded cheddar cheese on top, if desired.
Nutrition Facts : ServingSize 1 g, Calories 403 kcal, Carbohydrate 33 g, Protein 34 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 134 mg, Sodium 747 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 9 g
CHEESY CHICKEN AND CORN CHOWDER
Rich and delicious--especially on a cold winters day! This goes great with my Recipe #125510 or my Recipe #44959 that are in my published recipes.
Provided by Donna Luckadoo
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Thaw frozen dorn.
- Dice or shred the cooked chicken.
- Dice the Velveeta cheese and pour the chicken broth over the cubes.
- Next melt the mixture in the microwave, stirring ever 45 to 60 seconds until its completely melted.
- Using a nonstick stock pot, mix all the liquid ingredients (do not add any water to the condensed soup) and using low heat bring to a simmer.
- Next add the rest of the ingredients and continue to cook on low until thoroughly heated.
- CAUTION: Keep a watchful eye on this for it will stick and or scorch if heated to fast or on too high a temperature.
- This goes great with my Recipe #125510 or my Recipe #44959 that are in my published recipes. Enjoy!
Nutrition Facts : Calories 475, Fat 25.7, SaturatedFat 13.2, Cholesterol 71.1, Sodium 2496.3, Carbohydrate 45.6, Fiber 2.9, Sugar 8.5, Protein 20.2
CHEESY CHICKEN CORN CHOWDER
This is from my parent's neighbor, Marsha Quist, with a few changes from my mom, and is one of my all-time favorite soups.
Provided by A dash of nut Meg
Categories Chowders
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan, combine chicken breast, onion and celery with 1/2 cup water.
- Bring to a boil and reduce heat.
- Cover and simmer 15-20 minutes.
- Remove chicken. When cool enough to handle, dice or shred the meat.
- Return meat to broth.
- Stir in remaining ingredients.
- Cook, covered, for 10 minutes.
Nutrition Facts : Calories 414.4, Fat 21, SaturatedFat 9.3, Cholesterol 62.8, Sodium 1461.9, Carbohydrate 40.1, Fiber 3.5, Sugar 4.5, Protein 20.1
CORN AND CHEESE CHOWDER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
- Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
- Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.
CHEESY HAM AND CORN CHOWDER
Chowders always bring to mind a picture of a cozy, kicked-back, winter-time family meal; cuddled up around a roaring fireplace with plenty of warm food, good cheer and loving friends. This one is a Sunday night family favorite - easy on the cook (and the cook's pocketbook), yet sure to bring raves from the hubby and kids. Enjoy!
Provided by Geralyn Walters
Categories Soups, Stews and Chili Recipes Chowders
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
- Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
- Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 29.5 g, Cholesterol 75.7 mg, Fat 24.6 g, Fiber 2.5 g, Protein 19.3 g, SaturatedFat 13.9 g, Sodium 2034.2 mg, Sugar 8.2 g
CHEESY CORN CHOWDER
I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot-enough for seconds! -Lola Comer, Marysville, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.
Nutrition Facts : Calories 282 calories, Fat 16g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 644mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.
EASY CHICKEN AND CORN CHOWDER
This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.
Provided by Athyna
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
- Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
- Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g
CHEESY CHICKEN CHOWDER
I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.
Nutrition Facts : Calories 322 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 1100mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
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