Chicken Tomato Chowder Recipes

CHICKEN CHOWDER

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.

WEIGHT WATCHERS CHICKEN-TOMATO CHOWDER

Steps:

• In a medium saucepan, 2 tsp of the oil. Saute the carrots, onions, celery and garlic until softened, 5-7 mins. Stir in the tomatoes and broth; bring to a boil, then stir in the potatoes, marjoram, oregano and pepper. Reduce the heat and simmer, covered, until the potatoes are tender, 15-20 mins.
• Meanwhile, in a medium, nonstick skillet, heat the remaining 2 tsp of oil. Saute the chicken until cooked through, about 6-8 mins. Stir into the chowder; stir in the beans and parsley. Simmer until heated through, about 5 mins.
• Makes 6 2-cup servings

CHICKEN-TOMATO CHOWDER

Steps:

• In a medium saucepan, heat 2 tsp of the oil.
• Saute the carrots, scallions, celery and garlic until softened, 5-7 minutes.
• Stir in the tomatoes and broth; bring to a boil, then stir in the potatoes, marjoram, oregano and pepper.
• Reduce the heat and simmer, covered, until the potatoes are tender, 15-20 minutes.
• Meanwhile, in a medium nonstick skillet, heat the remaining 2 tsp of oil.
• Saute the chicken until cooked through, 6-8 minutes.
• Stir into the chowder; stir in the beans and parsley.
• Simmer until heated through, about 5 minutes.

CHICKEN-TOMATO CHOWDER

Steps:

• In a medium saucepan, heat 2 teaspoons of the oil. Saute the carrots, scallions, celery, & garlic until softened, 5-7 minutes. Stir in the tomatoes & broth; bring to boil, then stir in the potatoes, marjoram, oregano, & pepper. Reduce the heat & simmer, covered, until the potatoes are tender, 15-20 minutes.
• Meanwhile, in a medium nonstick skillet, heat the remaining 2 teaspoons of the oil. Saute the chicken until cooked through, 6-8 minutes. Stir into the chowder; stir in the beans and parsley. Simmer until heated through, about 5 minutes.
• 227 Calories per serving
• Makes 4 Servings

TOMATO CORN CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.

CHICKEN CORN AND TOMATO CHOWDER

Steps:

• In a large saucepan, simmer chicken in 4 cups of water with onion and poultry seasoning for 45 minutes.
• Remove chicken and let cool; reserve broth.
• Skim fat from chicken broth. Remove meat from the chicken, discarding skin and bones.
• Cut meat into bite sized pieces.
• In a large saucepan, combine chicken, broth, corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with salt and pepper to taste.

CHICKEN AND POTATO CHOWDER

Steps:

• Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.
• Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.
• Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.

TOMATO CHICKEN SKEWERS

Steps:

• Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them from burning during cooking.
• Stir together tomato paste, honey, Worcestershire sauce, and rosemary in a large bowl. Add chicken pieces and stir to coat evenly.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
• Thread chicken pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.
• Spoon over any remaining glaze and cook under the preheated hot broiler, turning occasionally, until the chicken is no longer pink at the bone and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Transfer to a serving plate and garnish with sprigs of fresh rosemary.

SMOKED CHICKEN CHOWDER

Steps:

• In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

CHEDDAR CHICKEN CHOWDER

Steps:

• Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside.
• Add the chicken, onion, bell pepper and garlic to the drippings in the pan; saute for 5 minutes. Add broth and potato and bring to a boil. Cover and reduct heat. Simmer for 20 minutes or until potato is tender. Add corn; stir well.
• Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and pepper. Top with crumbled bacon.