Creamy Chicken Chowder Recipes Recipes Recipes Recipe Cards

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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.

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 ALFREDO CHOWDER



Creamy Chicken Alfredo Chowder image

Chicken breasts are cooked with onion, garlic and mushrooms, then combined with light Alfredo sauce, peppers, great northern beans and chicken broth.

Provided by CookingONTheSide

Categories     Chowders

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 teaspoons vegetable oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 medium onion, chopped
2 garlic cloves, minced
1 (8 ounce) package sliced fresh mushrooms
1 (10 ounce) container refrigerated low-fat alfredo sauce
1 cup roasted red pepper, drained and chopped
2 (15 ounce) cans great northern beans, rinsed and drained
1 cup reduced-sodium chicken broth
pesto sauce, optional for garnish (optional)

Steps:

  • In a nonstick dutch oven, heat oil over medium-high heat.
  • Saute chicken 2 minutes, then reduce heat to medium.
  • Add onion, garlic and mushrooms and saute 2 minutes.
  • Add Alfredo sauce, red peppers, beans, and chicken broth; cover and simmer over low heat 10 minutes.
  • To serve, spoon chowder into soup bowls; top each serving with a small dollop of pesto, if desired.

Nutrition Facts : Calories 255.7, Fat 3.4, SaturatedFat 0.7, Cholesterol 43.9, Sodium 385.6, Carbohydrate 28.2, Fiber 8.7, Sugar 1.5, Protein 29.1

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     Corn Chowder

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

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