CHUNKY CHICKEN CHOWDER
Provided by Sunny Anderson
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
- Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
- Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
PAWTUCKET CHICKEN CHOWDER
Make and share this Pawtucket Chicken Chowder recipe from Food.com.
Provided by kzbhansen
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and stir in the onion and celery cooking for 5 minutes Add potatoes, cover and cook on low for 10 minutes.
- Stir in the herbs.
- Mix flour with milk to make a thin paste.
- Add the milk and the chicken broth to pot and bring to a boil.
- Simmer until the vegies are done but mushy.
- Stir in the chicken and corn, add salt and pepper.
- Cook gently 5 minutes.
Nutrition Facts : Calories 334, Fat 17.2, SaturatedFat 3.7, Cholesterol 8.5, Sodium 442.8, Carbohydrate 38.7, Fiber 4.4, Sugar 4, Protein 8.8
CHICKEN CHOWDER
"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
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.
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
CHICKEN AND POTATO CHOWDER
Inspired by classic clam chowder, this delicious creamy chicken soup is packed with red potatoes, peas, and corn.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 7 Cups
Number Of Ingredients 12
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.
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
CORN AND CHICKEN CHOWDER
A very hearty soup that is low fat and delicious! To make this soup even a little healthier you can omit the salt.
Provided by Cheryl Long
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Yield 20
Number Of Ingredients 13
Steps:
- Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.
- Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.
- Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.
- Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 17.1 g, Cholesterol 23.5 mg, Fat 4.4 g, Fiber 2.1 g, Protein 11 g, SaturatedFat 1.2 g, Sodium 164.5 mg, Sugar 3.6 g
QUICK CHICKEN AND CORN CHOWDER
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 Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 6
Number Of Ingredients 13
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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