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
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
POTATO CHOWDER SOUP I
This is a creamy, cheesy soup that is easy and delicious! Great in bread bowls.
Provided by Thea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
- Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
- Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 34.4 g, Cholesterol 57.2 mg, Fat 19.7 g, Fiber 3.1 g, Protein 14.8 g, SaturatedFat 12.1 g, Sodium 900.8 mg, Sugar 7.2 g
ROASTED CORN AND POTATO CHOWDER
Warm up your night with a bowl of this Roasted Corn and Potato Chowder.
Provided by Shawn
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Add the corn kernels, diced potato, oil, 1/2 tsp salt and 1/4 tsp pepper in a large bowl and toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast in oven for 20-25 minutes, stirring half way, until corn and potatoes are lightly charred.
- In a large pot over medium high heat, add the bacon pieces and cook for two minutes or until bacon grease is rendered, but bacon is still soft. Add the diced onion, and sauté for 5 minutes, or until onion is soft and translucent. Whisk in the flour and cook for 2 minutes, until thickened.
- Gradually whisk in the chicken broth. Stir in the heavy cream, and green chilies. Add the roasted corn and potato to the pot and stir to combine. Simmer for 5 to 10 minutes. Season with salt and pepper to your liking. Enjoy!
Nutrition Facts : Calories 423 kcal, Sugar 5 g, Sodium 833 mg, Fat 37 g, SaturatedFat 21 g, TransFat 1 g, Carbohydrate 19 g, Fiber 2 g, Protein 7 g, Cholesterol 118 mg, UnsaturatedFat 14 g, ServingSize 1 serving
POTATO CORN CHOWDER
This Potato Corn Chowder is a thick, hearty, creamy soup, perfect for cooler days! It's made with smoky bacon, creamy potatoes and sweet corn.
Provided by Ashley Fehr
Categories Soup
Time 35m
Number Of Ingredients 13
Steps:
- In a large soup pot over medium-high heat, cook bacon until browned.
- Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
- Stir in broth, scraping the bottom of the pot to remove any browned bits.
- Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
- Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
- Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
- Serve as desired.
Nutrition Facts : Calories 281 kcal, Carbohydrate 46 g, Protein 10 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 548 mg, Fiber 4 g, Sugar 7 g, ServingSize 287 grams
CHICKEN CORN CHOWDER
My family's take on chicken corn chowder. Use good quality thick bacon for the recipe, and go organic for as many ingredients as possible. Must use yukon gold or other smaller gold potatoes as they help thicken the soup. Use of other potatoes will not work. This is not a low fat/low calorie food, just a warning.
Provided by djunqx
Categories Chowders
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- 1. Chop bacon and place In large soup kettle or dutch oven and cook to render the fat - on the stovetop of course. Meanwhile, chop celery, carrots, onion.
- 2. To the fat add the chopped/diced mirepoix (onions, celery, carrot) sweat for about 10 minutes on low heat, covered but stir occasionally and add salt and pepper to taste.
- 3. Add chicken stock and chicken breasts. You can use frozen chicken if you'd like. Add bay leaves, rosemary. Bring to boil and cover, place on simmer for 40 minutes stirring occasionally.
- 4. Remove chicken, set aside. Remove bay leaves and rosemary sprigs; do not add them back to the soup.
- 5. Peel and dice the 5 cups of yukon gold potatoes and corn. Add to soup pot.
- 6. Dice chicken into quarter inch pieces and add back to soup pot. Bring back to boil.
- 7. Cover, decrease heat to simmer, stir occasionally for 45 min or until potatoes break down. Soup should be thickening.
- 8. Add cream and butter, continue to cook on simmer 5-10 minutes,covered.
- 9. Taste prior to serving as you may want more salt and/or pepper.
QUICK POTATO CORN CHOWDER
This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
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 POTATO CHOWDER
A basic thick chicken and potato soup I created one night. Cook times are approximate, this can be left to simmer for a long time or could be done in a slow cooker
Provided by minipax84
Categories Chowders
Time 1h15m
Yield 3 Quarts, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a large stock pot, heat olive oil over medium-high heat.
- Add garlic and rosemary, sauté until fragrant (about 2 minutes).
- Sear chicken breasts in oil just until browned on each side.
- Place chicken breasts in oven, bake about 30 minutes, until no longer pink in the middle. While the chicken is cooking, finish the rest of the soup.
- Add celery and onion to pot, sauté until just softened, 6-8 minutes.
- Add chicken stock and bring to a boil.
- Add chopped potatoes, cover. Maintain a low boil until potatoes are soft.
- When chicken is done, remove from oven, let cool slightly then shred or chop.
- Remove 2 cups of soup from pot and purée in a food processor, then return to pot. This will thicken the soup.
- Add shredded chicken and season with salt and pepper to taste.
- The soup can stay on the stove over low heat until ready to serve but the potatoes will continue to soften.
Nutrition Facts : Calories 289.8, Fat 8.6, SaturatedFat 2, Cholesterol 32.2, Sodium 253.7, Carbohydrate 36.7, Fiber 4.1, Sugar 4.3, Protein 16.4
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