Creamy Chicken Chowder Recipes Recipes Recipe For Deviled

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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.

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.

CREAMY CORN CHOWDER



Creamy Corn Chowder image

Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 5

Number Of Ingredients 18

4 slices thick-cut bacon
1/4 cup butter
1 large onion, finely chopped (1 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small carrot, finely chopped (1/3 cup)
2 cloves garlic, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup dry white wine or chicken broth
3 cups frozen extra-sweet whole kernel corn (from 1-lb bag)
2 medium potatoes (Yukon Gold or other medium-starch potato), each cut into 8 chunks
3 cups half-and-half
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt or to taste
Freshly ground pepper, if desired
1 dried bay leaf
Dash of ground nutmeg
Chopped fresh parsley, if desired

Steps:

  • In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
  • In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
  • Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
  • Garnish with parsley if desired, and crumbled bacon.

Nutrition Facts : Calories 490, Carbohydrate 43 g, Cholesterol 85 mg, Fat 4, Fiber 5 g, Protein 13 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 1 g

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

CREAMY CHICKEN STEW



Creamy Chicken Stew image

A very flavorful creamy chicken stew that takes you back to the good ole days. Wonderful Sunday after-church food. Serve over hot cooked rice and sprinkle with parsley and paprika for color.

Provided by ALRAYNA

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h55m

Yield 6

Number Of Ingredients 18

1 (2 to 3 pound) whole chicken, cut into pieces
1 ⅔ teaspoons seasoned salt
water to cover
1 cup chopped onion, divided
¼ cup chopped green bell pepper
¼ cup chopped celery
1 ½ cups chicken broth
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 cube chicken bouillon
1 ½ teaspoons white sugar
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 pinch seasoned salt
ground black pepper to taste
1 cup quartered potatoes
1 cup sliced carrot
1 cup heavy cream

Steps:

  • Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.
  • Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.
  • Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 17 g, Cholesterol 150.6 mg, Fat 25.9 g, Fiber 2 g, Protein 34.1 g, SaturatedFat 12.1 g, Sodium 1236.8 mg, Sugar 5.1 g

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

CREAMY CHICKEN CORN CHOWDER



Creamy Chicken Corn Chowder image

Creamy, filling, tasty and easy. That's what I love about it! This chowder is wonderful comfort food and perfect on a cold night. Would go great with crusty bread. Note: For those with gluten intolerances, just substitute gluten free flour for regular flour.

Provided by Lingering_Dream

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups chicken broth
1 1/3 cups red potatoes, cubed and peeled
1 cup frozen corn
1/2 teaspoon fresh garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 tablespoons flour (use Gluten Free flour if needed)
1 1/3 cups milk (I use Skim)
4 ounces Velveeta cheese, cubed
1 lb boneless skinless chicken, cooked and cubed (I like to season the chicken with salt and pepper before cooking it)
salt, to taste

Steps:

  • In a large saucepan, combine the broth, potato, corn, garlic, thyme, and pepper.
  • Bring mixture to a boil. Then reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  • Combine flour and milk until smooth; gradually add to the vegetable mixture.
  • Bring mixture to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat, then stir in cheese until melted.
  • Add the cooked chicken and keep the heat on low until everything is heated through.
  • Add salt to taste, and then it's ready to serve!

CHEESY CHICKEN CHOWDER RECIPE



Cheesy Chicken Chowder Recipe image

This delicious chicken soup is wonderfully creamy and full of flavor and super easy to make. Cheesy chicken chowder is the perfect comfort food that everyone will love!

Provided by Becky Hardin

Time 40m

Number Of Ingredients 15

2 Tbs cooking oil (divided)
1 pound chicken (about 2 chicken breasts, chopped into 1" pieces)
1 onion (diced)
2 medium carrots (~1 ½ cups, peeled and chopped)
1 bell pepper (chopped)
4 cups chicken broth
1 ½ cups potatoes (peeled and chopped)
½ tsp salt (plus more to taste)
½ tsp coarse ground pepper
1 tsp garlic powder
1 tsp Italian seasoning
2 Tbs cornstarch
¾ cup heavy whipping cream
1 cup cheddar cheese (shredded)
Optional garnishes: chopped parsley (shredded cheese, bacon crumbles)

Steps:

  • Heat 1 Tbs cooking oil in a Dutch oven or large pot.
  • Add chicken and cook until chicken has been cooked through, about 5 minutes. Take out and set aside.
  • Pour in an additional 1 Tbs oil to the same pan and cook onion, carrots, and bell pepper until tender, about 5-7 minutes.
  • Stir in chicken broth, potatoes, salt, pepper, garlic powder, and Italian seasoning.
  • Bring to a boil. Once boiling, turn down heat, cover, and simmer for 15 minutes or until potatoes are tender. Add chicken back into the pot and allow to heat through.
  • In a separate bowl, combine cornstarch with heavy whipping cream and whisk until all the lumps are gone or mostly gone. Pour cornstarch mixture into chowder and stir.
  • Take off heat and stir in cheese until melted and the mixture has thickened.
  • Serve warm and garnish with parsley, shredded cheese, and bacon crumbles (optional).

CREAMY CHICKEN



Creamy Chicken image

This dish is so simple to make - easy, creamy, dreamy chicken!

Provided by Michaela Thomas

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 (10.75 ounce) can condensed cream of chicken soup

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
  • Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.

Nutrition Facts : Calories 200.2 calories, Carbohydrate 5.9 g, Cholesterol 74.5 mg, Fat 5.9 g, Fiber 0.1 g, Protein 29.1 g, SaturatedFat 1.6 g, Sodium 867 mg, Sugar 0.5 g

DEVILED CHICKEN BREASTS



Deviled Chicken Breasts image

Quick and easy, this is an excellent mid-week dish.

Provided by Allrecipes Member

Categories     Skillet Chicken Breasts

Yield 4

Number Of Ingredients 9

⅛ cup Italian-style dried bread crumbs
4 skinless, boneless chicken breasts
1 tablespoon olive oil
½ cup dry white wine
½ teaspoon ground savory
¼ teaspoon salt
1 (4.5 ounce) can sliced mushrooms
1 tablespoon lemon juice
1 tablespoon honey mustard

Steps:

  • Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
  • Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
  • Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

Nutrition Facts : Calories 217.2 calories, Carbohydrate 7.2 g, Cholesterol 68.6 mg, Fat 5.4 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 454.2 mg, Sugar 2.4 g

DAIRY-FREE CREAMY CHICKEN THIGHS AND MUSHROOMS



Dairy-Free Creamy Chicken Thighs and Mushrooms image

Dairy-free and sugar-free, this recipe has a tasty and creamy mushroom sauce that goes well with the chicken. Serve with rice or potatoes and a salad, and dinner is done!

Provided by Bibi

Categories     Chicken Thighs

Time 45m

Yield 6

Number Of Ingredients 10

4 slices sugar-free bacon
2 pounds skinless, boneless chicken thighs
salt and freshly ground black pepper to taste
1 teaspoon Italian seasoning blend
1 (8 ounce) package fresh mushrooms, cleaned and sliced
1 tablespoon minced garlic
1 cup unsweetened plain almond milk
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon snipped fresh parsley

Steps:

  • Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until all the fat is rendered and the bacon is crispy and evenly browned, about 10 minutes. Remove bacon from the skillet and set aside. Drain bacon slices on paper towels. Carefully pour out all the fat, except for 2 tablespoons.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Pat chicken thighs dry, and lightly sprinkle both sides with salt and pepper to taste.
  • Add seasoned chicken thighs in a single layer into the same skillet and sprinkle with Italian seasoning blend. Cook over medium-high heat until brown, about 3 minutes per side. Remove to a plate and keep warm.
  • Add sliced mushrooms to the skillet and cook until they are soft. Stir in garlic and cook until fragrant, about 1 minute.
  • Pour in almond milk, and adjust seasonings, if necessary. Return chicken thighs to the skillet, nestling them in and partially covering with the sauce.
  • Place in the preheated oven and bake, uncovered, until internal temperature of chicken is 165 degrees F (74 degrees C), about 20 minutes.
  • Combine cornstarch and cold water in a small bowl, stirring quickly, until all the lumps are gone. Stir into the sauce while it is still hot and allow the sauce to thicken slightly.
  • Transfer chicken and sauce to a serving dish, crumble reserved bacon over all, and sprinkle with parsley.

Nutrition Facts : Calories 429.2 calories, Carbohydrate 4 g, Cholesterol 139.8 mg, Fat 32.1 g, Fiber 0.6 g, Protein 29.7 g, SaturatedFat 9.4 g, Sodium 299.4 mg

CREAMY CHICKEN-VEGETABLE CHOWDER



Creamy Chicken-Vegetable Chowder image

Make and share this Creamy Chicken-Vegetable Chowder recipe from Food.com.

Provided by zoe85

Categories     Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups milk or 1 1/2 cups half-and-half
1 cup chicken broth
1 (10 3/4 ounce) can condensed cream of potato soup
1 (10 3/4 ounce) can condensed cream of chicken soup
2 cups cubed cooked chicken or 2 cups cooked turkey
1/3 cup chopped green onion
1 (11 ounce) can green giant mexicorn whole kernel corn, Red and Green Peppers, drained
1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
1 (4 1/2 ounce) can old el paso chopped green chilies
6 ounces shredded cheddar cheese
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1/4 cup crushed nacho cheese flavored tortilla chips

Steps:

  • In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup; blend well. Add all remaining chowder ingredients except cheese; mix well. Cook over medium heat for 5 to 8 minutes or until onions are tender, stirring occasionally. Remove from heat. Add cheese; stir until melted.
  • While chowder is heating, bake crescents. Heat oven to 375°F Shape dough as directed on can. Gently press top of each roll in crushed chips. Place on ungreased cookie sheet.
  • Bake at 375°F for 11 to 13 minutes or until golden brown. Serve chowder with crescents.

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