CHICKEN CHEDDAR CORN CHOWDER
This rich, creamy soup features tender chunks of chicken, crispy bacon, plenty of potatoes and corn, and lots of cheddar cheese. True comfort food on a chilly day.
Provided by Danelle
Categories Soups
Number Of Ingredients 13
Steps:
- In a large Dutch oven, cook bacon until crisp. Remove from pan; crumble and set aside.
- Add the red pepper, garlic and onion to the pot and cook until vegetables are just tender. Stir in the chicken broth and bring to a boil. Add the diced potatoes and cooked chicken to the pot and simmer until the potatoes are tender, about 10 minutes.
- In a medium bowl, whisk together the flour and half and half until smooth. Gradually stir the flour mixture into the soup, stirring constantly until soup thickens. Stir in the corn and .
- Simmer for an additional 10-15 minutes. Remove from heat and stir in cheese and reserved bacon. Season with salt and pepper, to taste. Garnish with fresh chopped parsley, and additional cheese and bacon, if desired.
Nutrition Facts : Calories 540 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 42 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1182 grams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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 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.
CHICKEN & CORN CHOWDER
This comfort food classic is chock full of flavor and ready in 25 minutes. Cooked chicken, creamy herb and garlic soup, potatoes, corn, bacon and milk simmer together for incredible chowder that's an absolute winner!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the soup, potato, corn, milk, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
- Reduce the heat to medium-low. Cover and cook for 15 minutes or until the potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 22.9 g, Cholesterol 31.7 mg, Fat 8.9 g, Fiber 2.1 g, Protein 13.3 g, SaturatedFat 3.1 g, Sodium 391.7 mg, Sugar 5.5 g
CREAMY CHICKEN CORN CHOWDER
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
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.
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
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
CHICKEN AND CORN CHOWDER
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
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
QUICK AND EASY CHICKEN AND HAM CORN CHOWDER
This is a soup I make with ingredients we always have. The kids love this with skillet cornbread or biscuits! Would be great in bread bowls, too! Serve hot.
Provided by drmomof2boys
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder.
- Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 34.8 g, Cholesterol 51.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 20.6 g, SaturatedFat 2.7 g, Sodium 802.1 mg, Sugar 5.2 g
BEER CHEESE CORN CHOWDER
This beer cheese and corn chowder is easy to prepare, and provides comforting flavor that's great for cold nights.
Provided by thehungryscientist
Categories Corn Chowder
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Allow sharp and white Cheddar cheeses to stand at room temperature for 30 minutes.
- Meanwhile, melt butter in a 4-quart Dutch oven over medium heat. Add onion, bell pepper, green onion, and garlic. Cook mixture, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
- Stir in flour and dry mustard. Cook for 1 minute (mixture will be thick). Add broth all at once. Cook and stir until bubbly. Add beer and cream. Stir in corn and potatoes. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.
- Gradually add sharp and white Cheddar cheeses, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan, and hot pepper sauce. Heat through. Remove from heat and let stand 10 minutes before serving.
- If you like, top with additional green onion and bacon. Serve with additional hot pepper sauce.
Nutrition Facts : Calories 594.8 calories, Carbohydrate 27.6 g, Cholesterol 141 mg, Fat 43.6 g, Fiber 2.2 g, Protein 22.4 g, SaturatedFat 26.1 g, Sodium 687.8 mg
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CHICKEN CORN CHOWDER - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (5)Total Time 50 minsCategory SoupCalories 713 per serving
- In a large soup pot, cook bacon until crispy. Then remove bacon from the pan, crumble, and set aside. Add the diced chicken, red peppers, and garlic to the bacon grease in the pot stir over medium heat until chicken is cooked through.
- Add chicken broth and potatoes to the pot and bring to a boil. Then reduce heat, cover, and simmer until the potatoes are tender.
- In a separate medium size bowl, add the flour and gradually whisk in the milk, Then add the flour/milk mixture into the soup pot. Add the corn, and stir well.
CHEESY CHICKEN CORN CHOWDER RECIPE | LIL' LUNA
From lilluna.com
5/5 (10)Total Time 25 minsCategory SoupCalories 411 per serving
- Reduce heat and add potatoes, carrots, corn, salt and pepper. Cover and simmer for 10 minutes.
- In another pan, melt butter, add flour and mix well. Slowly add milk and cook until thickens. Stir in cheese and mix until melted.
- Add cheese/milk mixture, and cooked chicken, to veggie mixture and stir until combined and cooked through. ENJOY!
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