CHICKEN CORN CHOWDER
A chowder made with chicken and corn. It can be reheated with the cream added without curdling, even in the microwave.
Provided by MJ West
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 68.7 calories, Carbohydrate 7 g, Cholesterol 12.9 mg, Fat 4.6 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 312.3 mg, Sugar 1.1 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
IOWA CHICKEN CORN CHOWDER
Cut this from a magazine many years ago. It's my family's favorite cold weather soup. Oftentimes I make a double batch as it seems to disappear quickly and does reheat well. I have only tried it with frozen corn which has been thawed.
Provided by PugGrannie
Categories Chowders
Time 1h15m
Yield 11 cups
Number Of Ingredients 11
Steps:
- In Dutch oven over medium heat, cook bacon until crisp. Remove with slotted spoon. Pour off all but 2 tablespoons of the drippings.
- Add chicken, onion, and celery. Cook 10-15 minutes or until tender, stirring frequently.
- Meanwhile, in blender container combine 1 cup chicken broth and 2 cups corn. Blend on high speed until smooth, scraping sides occasionally.
- Into Dutch oven stir pureed corn, remaining corn kernals, potatoes, remaining chicken broth, and salt.
- Bring to a boil over high heat, reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender.
- Stir in cream, parsley, and pepper; simmer 2-3 minutes.
- Taste for seasoning.
- Stir in bacon.
Nutrition Facts : Calories 263.1, Fat 15.8, SaturatedFat 7.2, Cholesterol 60.3, Sodium 669.4, Carbohydrate 18.2, Fiber 2.1, Sugar 2.5, Protein 13.8
CHICKEN AND CORN CHOWDER
In-season corn is so sweet, it's the perfect ingredient for a creamy summer chowder. Make sure to use the back of your knife to scrape off all the starchy liquid from the cobs to get the most flavor of the naturally sweet corn in your chowder.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 570, Fat 37 grams, SaturatedFat 18 grams, Cholesterol 97 milligrams, Sodium 968 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams
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.
IDAHO-IOWA CORN AND POTATO CHOWDER
I changed this up a bit, but I will post as written. I left out the chicken and celery and added bell peppers, fresh spinach, and creamed corn in addition to whole kernel corn. Mmmm...perfect chowder for a cold day. Recipe courtesy of Beyond Burlap, Idaho's Famous Potato Recipes.
Provided by AmyZoe
Categories < 60 Mins
Time 1h
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown the bacon in a heavy saucepan.
- Remove the bacon to a paper towel and drain the saucepan, reserving 2 tablespoons drippings.
- Cut the chicken into cubes.
- Add the chicken, onion, and celery to the drippings in the saucepan.
- Cook for 10 to 15 minutes or until the chicken and vegetables are tender, stirring constantly.
- Combine 2 cups of the corn and 1 cup of the chicken broth in a blender container and process until smooth.
- Add the pureed corn, the remaining broth, the remaining corn, potatoes, and salt to the chicken mixture.
- Bring to a boil and reduce the heat. Simmer for 30 minutes or until the potatoes are tender.
- Stir in the cream and parsley and simmer for 5 minutes.
- Add the bacon, salt, and pepper. Ladle into soup bowls.
Nutrition Facts : Calories 481.3, Fat 30, SaturatedFat 13.4, Cholesterol 113.8, Sodium 966.8, Carbohydrate 33.1, Fiber 3.9, Sugar 4.6, Protein 22.8
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