Chicken Chowder With Biscuit Dunkers For Two Recipes

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CHICKEN CORN CHOWDER BISCUIT BOWLS



Chicken Corn Chowder Biscuit Bowls image

Provided by Jamika Pessoa

Categories     appetizer

Time 45m

Yield 32 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
1/2 red bell pepper, finely diced
1/2 onion, finely diced
2 tablespoons all-purpose flour
1 cup frozen corn kernels
1 cup chicken broth
4 ounces cream cheese
2 teaspoons chopped fresh thyme
1 teaspoon garlic powder
1/2 teaspoon paprika
2 cups shredded chicken (rotisserie chicken works perfectly)
2 scallions, thinly sliced
Kosher salt and freshly ground black pepper
Two 7.5-ounce cans refrigerated biscuits
2/3 cup shredded Cheddar

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a saucepan over medium heat. Add the bell pepper and onion and cook until softened, about 3 minutes. Stir in the flour and cook 1 minute. Add the corn, chicken broth, cream cheese, thyme, garlic powder and paprika and cook, stirring, until the cream cheese is melted, 1 to 2 minutes. Fold in the chicken and scallions and season with salt and pepper. Set aside.
  • Separate the biscuits, then cut each biscuit in half around its equator to make 2 thin discs (for a total of 32 discs). Using multiple mini muffin pans, place a dough disc into each of 32 cups and use your fingers to press the sides of the dough up to the top of each cup. Spoon in the corn chowder. Sprinkle the tops with the cheese and bake until golden and bubbly, 12 to 14 minutes. Gently remove the bites from the pan using a spoon and place on a plate.

CHICKEN CHOWDER WITH BISCUIT DUNKERS FOR TWO RECIPE - (4.5/5)



Chicken Chowder with Biscuit Dunkers for Two Recipe - (4.5/5) image

Provided by á-10847

Number Of Ingredients 6

2 Pillsbury® frozen buttermilk or Southern style biscuits
1 (18.5-ounce) can Progresso® Traditional chicken corn chowder
1 cup diced cooked chicken
2/3 cup Pepper Jack cheese, shredded
1/4 cup diced roasted red bell pepper (from a jar)
Option: If you want a little flavor on the biscuit dunkers, feel free to sprinkle with some Parmesan cheese after cutting and before baking.

Steps:

  • Heat oven to 375°F. Place frozen biscuits on microwavable plate. Microwave uncovered on High 15 seconds; turn over, and microwave about 10 seconds longer or until biscuits are softened. Cut each biscuit into 6 pieces; place pieces at least 1/2 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown. Cool 10 minutes. Meanwhile, in 3-quart saucepan, heat chowder, chicken, cheese and roasted pepper over medium heat, stirring frequently, until hot. Pour mixture into serving bowls; top with biscuit pieces for dunking into chowder.

CHUNKY CHICKEN CHOWDER



Chunky Chicken Chowder image

Provided by Sunny Anderson

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 15

4 chicken thighs, bone in, skin removed
Kosher salt and freshly ground black pepper
4 tablespoons butter
1 tablespoon vegetable oil
1 large Vidalia or sweet onion, chopped
10 to 12 thyme sprigs, in a bundle
2 bay leaves
4 cloves garlic, roughly chopped
4 cups chicken stock
2 russet potatoes, peeled and cut into bite-sized cubes
8 ounces frozen white corn
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 lemon, halved for spritzing

Steps:

  • Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
  • Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
  • Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.

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

QUICK CHICKEN AND CORN CHOWDER



Quick Chicken and Corn Chowder image

Healthy chicken and corn chowder! Vegetable broth can be used instead of chicken broth. Canned corn can be used instead of frozen corn.

Provided by drrckbr

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
½ cup chopped onion
½ cup chopped red bell pepper
1 clove garlic, minced
4 cups low-sodium chicken broth
1 ½ cups frozen corn
1 cup skim milk
1 tablespoon cornstarch, or more as needed
1 cup white beans, drained and rinsed
1 cup shredded Cheddar cheese
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
  • Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 24.1 g, Cholesterol 42.8 mg, Fat 10.1 g, Fiber 3.6 g, Protein 20.3 g, SaturatedFat 4.9 g, Sodium 423.8 mg, Sugar 5.3 g

CHICKEN CHOWDER



Chicken Chowder image

"This is wonderful served over tortilla chips or with corn bread as a side." Packed with chicken (or turkey) and veggies, this chunky chowder makes a nutritious meal. Heather Hamilton - Bunker Hill, WV

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 10

1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1-1/2 cups whole milk
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cubed cooked chicken
1 can (11 ounces) Mexicorn, drained
1/3 cup chopped onion
1 can (4 ounces) chopped green chilies
1-1/2 cups shredded Monterey Jack cheese

Steps:

  • In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.

Nutrition Facts : Calories 293 calories, Fat 13g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1287mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.

PIONEER WOMAN CHICKEN SOUP RECIPE - (4/5)



Pioneer Woman Chicken Soup Recipe - (4/5) image

Provided by á-174190

Number Of Ingredients 15

1 whole fryer chicken, cut up
4 cups chicken stock or broth
1 onion, diced
1 green pepper, diced
3 stalks celery, diced
1 zucchini, diced
1 jalapeño, seeded & finely diced
28oz can chopped tomatoes
2 cups heavy cream
1 box ditalini or other small pasta
pasta
1/3 cup olive oil
3 tablespoons fresh chopped oregano
Salt / pepper
Parmesan cheese

Steps:

  • Cook pasta according to directions, drain, rinse with cold water and toss with a tablespoon of olive oil. Set aside. Place chicken in large stock pot and cover with broth. Bring to a boil and summer, covered for 30min. Remove chicken and set aside to cool, then shred and discard bones. In separate pan, sauté veggies in tablespoon or 2 of olive oil. Season with salt and pepper, maybe some garlic. Add veggies and shredded chicken to stock pot and stir in tomatoes. Add cream and heat through. In a small pan, heat 1/3 cup olive oil, add oregano and remove from heat. Stir until fragrant. Drizzle olive oil over soup and sprinkle with a generous amount of Parmesan cheese. Serve pasta on the side (as it absorbs all the broth) and spoon soup over pasta in individual bowls. Sprinkle with more Parmesan and serve immediately.

SLOW COOKER RUSTIC ITALIAN CHICKEN (COOKING FOR TWO) RECIPE - (4.4/5)



Slow Cooker Rustic Italian Chicken (Cooking for Two) Recipe - (4.4/5) image

Provided by á-25010

Number Of Ingredients 12

4 boneless skinless chicken thighs
1/2 cup carrots, cut into 1/2-inch slices
1/4 cup chopped red bell pepper
1/4 cup sliced fresh mushrooms
1 clove garlic, finely chopped
1 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups crushed tomatoes, undrained
1 1/4 cups uncooked penne pasta
Shredded Parmesan cheese, if desired
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Step 1 Spray 1 1/2-quart slow cooker with cooking spray. Place chicken in slow cooker. Top with remaining ingredients except pasta, cheese and parsley. Step 2 Cover; cook on Low heat setting 4 to 5 hours. About 30 minutes before chicken is done, cook and drain pasta as directed on package. Step 3 Serve chicken with pasta. Garnish with cheese and parsley.

SPICY CHICKEN ENCHILADAS FOR TWO RECIPE - (4.5/5)



Spicy Chicken Enchiladas for Two Recipe - (4.5/5) image

Provided by dkanon

Number Of Ingredients 12

2 chicken breasts, boneless skinless, cut into bite-size pieces
1/2 cup onion, chopped
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/8 teaspoon pepper
1/2 cup Old El Paso® enchilada sauce (from 10-ounce can)
1 cup cheddar cheese, shredded (4 ounces)
1/2 cup sour cream
2 tablespoons Old El Paso® chopped green chiles (from 4.5-ounce can)
4 Old El Paso® flour tortillas for burritos (8 inch) (from 11.5-ounce package)
1/2 cup lettuce, chopped
1/2 cup tomato, chopped (1 small)

Steps:

  • Heat oven to 350°F. Spray 8-inch square 2-quart glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned. Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes. Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish. Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.

DILLED CHICKEN CHOWDER



Dilled Chicken Chowder image

Categories     Soup/Stew     Chicken     Poultry     Quick & Easy     Potluck     Dill     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

3 bacon slices, coarsely chopped
4 skinless boneless chicken thighs, cut into 3/4-inch pieces
1 medium onion, sliced
1 large red-skinned potato, diced
1 cup canned low-salt chicken broth
3/4 cup half and half
1 1/2 tablespoons chopped fresh dill

Steps:

  • Sauté bacon in heavy large saucepan over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken and onion to same saucepan; sauté about 5 minutes. Add potato and broth; bring to boil. Cover; reduce heat to medium-low and simmer 10 minutes. Add half and half and dill; simmer uncovered until chicken is cooked through and potatoes are tender, about 5 minutes longer. Season with salt and pepper. Ladle chowder into bowls; sprinkle with bacon.

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