CREAMY CHICKEN CORN CHOWDER
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
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.
GINA'S SPICY CORN CHOWDER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
- Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
MEXICAN CHICKEN CORN CHOWDER
Chowder with pizzazz!
Provided by Jeanne Jones
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
- Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
- Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g
EASY CHICKEN AND CORN CHOWDER
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
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
EASY CHICKEN CORN CHOWDER
When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan
Provided by Taste of Home
Time 30m
Yield 4 servings (1-1/2 quart).
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.
Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.
SPICY CORN CHOWDER
This recipe is from Down Home with the Neelys. The best corn chowder I've ever had. Not too spicy, the kids loved it.
Provided by Pomtini
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
- Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
- Add the jalapeno and garlic and saute until fragrant, about 1 minute.
- Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
- Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
- Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
SPICY MEXICAN CORN CHOWDER
Bring Mexican flavors to your dinner table with this spicy chowder that's made using potatoes, corn, bacon and Progresso™ chicken broth.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 15
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
- In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.
Nutrition Facts : Calories 420, Carbohydrate 55 g, Fat 4, Fiber 5 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1500 mg
CREAMY CHICKEN CORN CHOWDER
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
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!
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- In a 5- to 6-quart Dutch oven cook bacon until crisp. Remove with a spoon; set aside. Reserve 1 tablespoon drippings in pan.
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