Chicken And Corn Chowder Recipes

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EASY CHICKEN CORN CHOWDER



Easy Chicken Corn Chowder image

When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings (1-1/2 quart).

Number Of Ingredients 10

2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.

EASY CHICKEN AND CORN CHOWDER



Easy Chicken and Corn Chowder image

This chicken and corn chowder recipe is cozy, flavorful, and easy to make. Bacon makes this recipe extra delicious!

Provided by Natasha Bull

Categories     Soup

Time 50m

Number Of Ingredients 14

6 strips bacon (cut into small pieces)
2 large uncooked chicken breasts (cut into small bite-size pieces)
1/2 medium onion (chopped)
2 sticks celery (chopped)
1/4 cup flour
2 cloves garlic (minced)
4 cups chicken broth or stock
2 cups frozen or fresh corn
1 cup heavy/whipping cream
3 medium-to-large Russet potatoes (peeled & diced)
1/4 teaspoon Italian seasoning
Pinch cayenne pepper (optional)
Salt & pepper (to taste)
Scallions (chopped, optional for serving)

Steps:

  • Prep your bacon (I find kitchen shears the easiest thing to cut it up with) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
  • Meanwhile, prep your onion, celery, chicken and potatoes.
  • Once the bacon is crispy, take it out of the pot and transfer to a paper towel lined plate. Leave the grease in the pot (it adds a ton of flavor).
  • Add the onion and celery to the pot and sauté for 5 minutes.
  • Stir in the flour and cook for about a minute, stirring nearly constantly.
  • Add in the garlic, followed by the chicken broth. Give it a good stir to ensure the flour has dissolved and everything is scraped up from the bottom of the pot.
  • Add in the chicken, corn, cream, potatoes, Italian seasoning, cayenne pepper, and 3/4 of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot with the lid slightly open.
  • Cook until the potatoes are done (about 15-20 minutes). Stir every so often. The soup will get thicker the longer you cook it.
  • Season the soup with salt & pepper as needed. Garnish with the rest of the bacon and chopped scallions if desired.

Nutrition Facts : Calories 544 kcal, Carbohydrate 52 g, Protein 27 g, Fat 27 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 117 mg, Sodium 843 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 12 g, ServingSize 1 serving

CREAMY CHICKEN AND CORN CHOWDER



Creamy Chicken and Corn Chowder image

This chowder will quickly become a go-to recipe! It's loaded with chicken, veggies and rich creamy broth. Delicious comfort food!

Provided by Jaclyn

Categories     Main Course

Time 45m

Number Of Ingredients 15

1 lb boneless skinless chicken breast (, cooked and shredded (3 cups))
8 slices bacon (, cooked and crumbled*)
1/4 cup butter (, diced into 1 Tbsp pieces)
1 large red bell pepper (, diced (1 1/2 cups))
1 medium yellow onion (, diced (1 1/4 cups))
1 - 2 jalapenos (, seeded for less heat if desired, finely chopped)
4 cloves garlic (, minced)
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
3 medium russet potatoes (, peeled and diced slightly less than 1/2-inch thick (3 cups))
2 bay leaves
Salt and freshly ground black pepper (, to taste)
2 1/2 cups fresh or frozen corn
1 1/2 cups half and half
Green onions and seeded (, finely chopped jalapenos (optional), for serving)

Steps:

  • In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
  • Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
  • Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
  • Recipe Source: adapted with some changes from BHG

Nutrition Facts : Calories 497 kcal, Carbohydrate 40 g, Protein 27 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 94 mg, Sodium 388 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

EASY CHICKEN AND CORN CHOWDER



Easy Chicken and Corn Chowder image

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

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

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

CHICKEN AND WHITE CORN CHOWDER



Chicken and White Corn Chowder image

Provided by Sandra Lee

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 strips bacon, roughly chopped
1 medium onion, diced
3 tablespoons flour
One 15-ounce can chicken broth
3 cups milk
3 ears white corn, kernels removed and cobs reserved
2 sprigs fresh thyme
2 1/2 cups shredded chicken from store-bought rotisserie chicken
Salt and freshly ground black pepper

Steps:

  • In a large pot over medium heat, add the bacon and cook until browned, about 5 minutes. Add the onions and cook until softened, about 5 minutes. Add the flour, stirring constantly for 1 minute, until the flour is just slightly golden. Slowly add the chicken stock, whisking constantly to avoid lumps. Whisk in the milk and add the corn cobs and thyme to the pot. Bring to a simmer and cook about 15 minutes, stirring occasionally to infuse the corn flavor into the soup. Remove the cobs and thyme from the pot. Stir in the corn kernels and shredded chicken. Bring back to a simmer, remove from the heat, ladle into bowls and serve hot.

MEXICAN CHICKEN CORN CHOWDER



Mexican Chicken Corn Chowder image

Chowder with pizzazz!

Provided by Jeanne Jones

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 14

1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
½ cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
¾ teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
¼ bunch fresh cilantro sprigs, for garnish

Steps:

  • In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  • Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
  • Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g

CREAMY CHICKEN CORN CHOWDER



Creamy Chicken Corn Chowder image

My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. -Terrie Sowders, Carthage, Indiana

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 11

1 cup chicken broth
2/3 cup cubed peeled potato
1/2 cup frozen corn
1/4 teaspoon minced garlic
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons all-purpose flour
2/3 cup 2% milk
2 ounces Velveeta, cubed
2/3 cup cubed cooked chicken breast

Steps:

  • In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.

Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 926mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.

CHICKEN AND CORN CHOWDER



Chicken and Corn Chowder image

Categories     Soup/Stew     Chicken     Potato     Sauté     Kid-Friendly     Halloween     Lunch     Bacon     Corn     Bell Pepper     Butternut Squash     Fall     Cilantro     Simmer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly     Small Plates

Yield Makes 10 servings

Number Of Ingredients 14

10 bacon slices, chopped
2 tablespoons (1/4 stick) butter
3 medium onions, chopped
2 cups chopped red bell peppers (about 2 large)
1/4 cup all purpose flour
9 cups low-salt chicken broth
4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
2 16-ounce bags frozen corn kernels
1 cup whipping cream
4 cups diced skinned roast chicken
2 cups chopped green onions
1/2 cup plus 2 tablespoons chopped fresh cilantro

Steps:

  • Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
  • Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
  • Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

CHICKEN AND CORN CHOWDER



Chicken and Corn Chowder image

In-season corn is so sweet, it's the perfect ingredient for a creamy summer chowder. Make sure to use the back of your knife to scrape off all the starchy liquid from the cobs to get the most flavor of the naturally sweet corn in your chowder.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 ears of corn, shucked
2 tablespoons unsalted butter
4 slices bacon, chopped
1 large onion, 3/4 chopped and 1/4 thinly sliced lengthwise
Kosher salt and freshly ground pepper
1 1/4 pounds Yukon Gold potatoes, chopped
4 cloves garlic, 3 cloves chopped and 1 sliced
1/2 teaspoon smoked paprika
4 to 6 sprigs thyme
4 cups low-sodium chicken broth
1 1/2 cups shredded rotisserie chicken
3/4 cup heavy cream

Steps:

  • Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
  • Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
  • Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
  • Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
  • Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.

Nutrition Facts : Calories 570, Fat 37 grams, SaturatedFat 18 grams, Cholesterol 97 milligrams, Sodium 968 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams

CHICKEN CORN CHOWDER



Chicken Corn Chowder image

Using precooked chicken makes this recipe a breeze to prepare on busy weeknights.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 10

2 strips bacon, cut crosswise into 1/2-inch strips
1 small onion, diced
2 stalks celery, thinly sliced
2 tablespoons all-purpose flour
4 cups milk
1/2 leftover thyme-roasted chicken, skin removed, meat shredded
2 cups leftover roasted potatoes from Easy Thyme-Roasted Chicken with Potatoes, cut into bite-size pieces
1 package (10 ounces) frozen corn kernels
Pinch of cayenne pepper
Coarse salt and ground pepper

Steps:

  • Cook bacon in a large saucepan over medium-high heat, stirring often, until crisp and brown, 3 to 5 minutes; transfer to a plate with a slotted spoon.
  • Add onion and celery to rendered fat in pan; cook over medium heat, stirring often, until softened, 5 to 7 minutes. Add flour, and cook, stirring, about 1 minute. Add milk, and bring to a boil, stirring occasionally.
  • Add chicken, potatoes, corn, and cayenne; season with salt and pepper. Return to a boil. Reduce heat to medium, and simmer until heated through, 3 to 5 minutes. Serve sprinkled with reserved bacon.

Nutrition Facts : Calories 530 g, Fat 20 g, Fiber 4 g, Protein 39 g

CHEESY CHICKEN AND CORN CHOWDER



Cheesy Chicken and Corn Chowder image

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

3 (10 ounce) cans cream of chicken soup
1 cup chicken broth
16 ounces frozen whole kernel corn
3 cups of cooked boneless chicken
1 (10 ounce) can Rotel diced tomatoes
1 (8 ounce) can creamed corn
1 lb of melted Velveeta cheese
1 tablespoon black pepper
2 teaspoons garlic powder

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

FARMHOUSE CHICKEN AND CORN CHOWDER



Farmhouse Chicken and Corn Chowder image

Make and share this Farmhouse Chicken and Corn Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 7h

Yield 8 serving(s)

Number Of Ingredients 18

2 slices bacon, minced
4 teaspoons vegetable oil
2 onions, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme (or 1/2 t. dried)
1/4 cup all-purpose flour
5 cups low sodium chicken broth
1 lb red potatoes, scrubbed and cut into 1/2-inch chunks
1 carrot, peeled and sliced 1/4-inch thick
2 bay leaves
1 1/2 lbs boneless skinless chicken thighs, trimmed
salt
pepper
1 red bell pepper, cut into 1/2-inch pieces
1 (15 ounce) can creamed corn
1/2 cup heavy cream
2 teaspoons minced canned chipotle chili in adobo seasoning
3 tablespoons minced fresh basil or 3 tablespoons cilantro

Steps:

  • Cook bacon in a 12-inch skillet over medium heat until crisp, 5-7 minutes.
  • Stir in 1 tablespoon oil and onions and cook until softened, 5-7 minutes.
  • Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds.
  • Stir in flour and cook for 1 minute.
  • Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.
  • Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker.
  • Season chicken with salt and pepper and nestle into slow cooker.
  • Cover and cook until chicken is tender, 4-6 hours on LOW.
  • Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
  • Let soup settle for 5 minutes, then remove fat from surface using large spoon; discard bay leaves.
  • Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes.
  • In separate bowl, microwave cream corn until hot, about 3 minutes.
  • Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through, about 5 minutes.
  • Stir in basil, season with salt and pepper to taste, and serve.

Nutrition Facts : Calories 321.6, Fat 13.4, SaturatedFat 5.2, Cholesterol 92.6, Sodium 337.1, Carbohydrate 29.2, Fiber 2.9, Sugar 5.2, Protein 23.4

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CHICKEN CORN CHOWDER RECIPE — THE MOM 100
2016-07-20 In a large soup pot or Dutch oven, heat the olive oil over medium high heat. Add the carrots, pepper, celery and shallots, season with salt and pepper, and sauté for about 5 minutes until everything is fairly tender. Meanwhile, remove the kernels from the corn, puree about 1 ½ cups of the kernels in a food processor or blender with the cream.
From themom100.com


SPICY CHICKEN AND CORN CHOWDER - SPICY SOUTHERN KITCHEN
2017-09-19 Instructions. In a Dutch oven, heat butter until melted. Add onion, red bell pepper, and jalapeno and cook until soft, about 4 to 5 minutes. Stir in flour and paprika and cook 1 minute. Gradually stir in broth. Add potatoes and bring to a simmer. Simmer until potatoes are tender, about 10 to 12 minutes.
From spicysouthernkitchen.com


CREAMY CHICKEN CORN CHOWDER - 40 APRONS
2022-02-28 Stir in bell pepper, potatoes, chicken, and chicken broth. Once mixture is combined, let simmer uncovered 10 minutes. Remove pot from heat. Stir in half-and-half, then return pot to heat and stir in frozen corn. Let chowder simmer another 10 minutes or until thickened. If desired, remove some potatoes from pot and transfer to bowl.
From 40aprons.com


CHICKEN + CORN CHOWDER | CLEAN FOOD CRUSH
2020-04-12 Instructions. Heat oil in a large stock pot over medium heat. Add chicken and cook for about 8-10 minutes, or until golden and cooked through. Remove and once ready to handle chop or shred it into small bite size pieces. Into that same heated pot, add in onion, celery, carrots and garlic; Sauté for about 4-5 minutes.
From cleanfoodcrush.com


CORN AND CHICKEN CHOWDER | BETTER HOMES & GARDENS
Step 1. If using fresh corn, use a sharp knife to cut corn kernels off the cob; set aside. In a large saucepan heat oil over medium heat. Add onion and sweet pepper; cook until tender but not browned. Stir in broth, potato, and corn. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until potato is tender, stirring occasionally.
From bhg.com


SOUTHWEST CHICKEN CORN CHOWDER | AMBITIOUS KITCHEN
2021-08-25 This easy chicken corn chowder recipe is filled with savory southwest flavors and spices and packs plenty of protein. Add your favorite toppings for the perfect end-of-summer dinner! Ingredients. For the chicken: 1 tablespoon olive oil; 1 pound boneless skinless chicken thighs, diced into bite sized pieces; Freshly ground salt and pepper ; For the corn chowder: 1 …
From ambitiouskitchen.com


EASY CROCK POT CHICKEN AND CORN CHOWDER RECIPE
2021-06-09 Steps to Make It. Gather the ingredients. Combine the cream soups, chicken broth, chicken, corn, bell pepper, chile, salt, thyme, and pepper in a 4- to 6-quart crock pot. Cover and cook on low for 4 to 5 hours. Add milk and cook for about 30 minutes longer, or …
From thespruceeats.com


CHICKEN AND CORN CHOWDER - UNLOCK FOOD
Directions. In a large saucepan, melt margarine over medium heat. Saute onion, celery and red pepper until softened, about 5 minutes. Add chicken, broth, sweet potato and corn; bring to a boil. Reduce heat, cover and simmer for 25 minutes …
From unlockfood.ca


CREAMY CHICKEN CORN CHOWDER - TOGETHER AS FAMILY
2022-04-26 Instructions. In a large soup pot/sauce pan, melt butter over medium-high heat. Add onion, celery, and red pepper; cook for 6-8 minutes or until tender, stirring occasionally. Stir in creamed corn, chicken, evaporated milk, chicken bouillon, and pepper. Heat through, for about 5-10 minutes, while stirring occasionally.
From togetherasfamily.com


CHICKEN CORN CHOWDER - BUTTER WITH A SIDE OF BREAD
2021-08-18 In a large pan, cook the bacon, then remove and chop. Save the bacon grease in the pan and add the onion, celery and garlic. Cook for 5 minutes. Add the flour and brown slightly. Add the chicken broth and stir until there are no lumps. Add the creamed corn, canned corn, potatoes, chicken, smoked paprika, and thyme.
From butterwithasideofbread.com


SLOW COOKER CHICKEN CORN CHOWDER RECIPE - THERESCIPES.INFO
Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. In a small bowl, whisk together half and half and cornstarch.
From therecipes.info


ONE-POT CHICKEN AND CORN CHOWDER - I HEART NAPTIME
2021-08-19 Once cooked, remove and place on a plate lined with paper towels. Leave about 1/2 Tablespoon of grease in the pan. Add the butter to the pan with the onions and bell pepper. Cook for 3 minutes then stir in the flour. Slowly stir in the chicken broth. Add in the potatoes, corn, salt, pepper and nutmeg.
From iheartnaptime.net


CREAMY CHICKEN CORN CHOWDER WITH BACON RECIPE - BARLEY & SAGE
2022-01-02 Remove the chicken breasts and shred with a fork, then set aside. For a thicker, creamier chowder, remove about ⅓ of the soup (around 3 cups) and puree in a blender. Then add back into the soup. Add in the heavy cream, cheese, shredded chicken, and green onions and cook for another 10-15 minutes until heated through.
From barleyandsage.com


CHIPOTLE CHICKEN AND CORN CHOWDER - BROWN EYED BAKER
2013-01-16 Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
From browneyedbaker.com


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