Chicken Mushroom Corn Chowder Recipes

MUSHROOM CORN CHOWDER

Steps:

• In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.

SMOKED CHICKEN, WILD MUSHROOM AND CORN CHOWDER

Steps:

• Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
• Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
• Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
• Heat through and serve with crumbled bacon on top.

CHICKEN CORN CHOWDER

Steps:

• In a large saucepan, combine the soup, milk, onion and rosemary. Stir in chicken and corn; heat through. Add the cheese; stir until melted.

CHICKEN-MUSHROOM CORN CHOWDER

Steps:

• Melt the butter in a large Dutch oven over medium heat; add in the onions, garlic, basil, thyme and cayenne and mushroom slices and saute for about 5 minutes or until the veggies are tender.
• Add in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar; mix to combine and simmer for about 20 minutes.
• In a small bowl whsi together the half and half cream with flour; add to the simmering soup; cook for about 5 minutes or until thickened, season with salt and pepper to taste.
• Ladle into bowls and top with grated cheddar cheese if desired.
• Delicious!

CHICKEN AND CORN CHOWDER

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.

CHICKEN CORN CHOWDER

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.

CHICKEN CORN CHOWDER

Steps:

• Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.
• In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.

EASY CHICKEN AND CORN CHOWDER

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.