Smoked Chicken Chowder Recipes

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SMOKY HADDOCK CORN CHOWDER



Smoky haddock corn chowder image

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Jamie's 30-Minute Meals     Dinner Party     Seafood     Prawns     Lunch & dinner recipes

Time 30m

Yield 4

Number Of Ingredients 39

olive oil
extra virgin olive oil
CHOWDER
4 rashers of smoked streaky higher-welfare bacon
1 small bunch of spring onions
250 g red-skinned potatoes
4 corn on the cob
1 x 300 g fillet of smoked haddock, skin off, pin-boned, from sustainable sources
3 fresh bay leaves
3 sprigs of fresh thyme
1 litre organic chicken stock
150 ml single cream
200 g peeled cooked prawns, from sustainable sources
1 x 150 g pack of large matzo crackers, or similar
SPICED PRAWNS
8 large unpeeled raw tiger prawns, from sustainable sources
1 knob of unsalted butter
a few sprigs of fresh thyme
1 level teaspoon cayenne pepper
ground cinnamon
4 cloves of garlic
½ a fresh red chilli
½ a lemon
SALAD
1 clove of garlic
½ a fresh red chilli
½ a bunch of fresh tarragon, (15g)
2 tablespoons red wine vinegar
3 tablespoons low-fat natural yoghurt
1 large courgette
2 carrots
1 fresh red or golden beetroot
1 punnet of cress
BERRY SLUSHIE
ice cubes
2 sprigs of fresh mint
elderflower cordial
150 g raspberries
1 litre bottle of soda water

Steps:

  • Get all your ingredients ready. Fit the coarse grater attachment into a food processor, put a large deep saucepan on a high heat and turn the grill to full whack.
  • For the chowder, finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden.
  • Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.
  • Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.
  • Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.
  • Meanwhile, put the tiger prawns into an ovenproof pan with a few lugs of olive oil, the butter, a pinch of sea salt and pepper, the thyme, cayenne pepper and a small pinch of cinnamon.
  • Crush in 4 unpeeled cloves of garlic, then deseed the chilli, slice and add to the pan with the lemon.
  • Toss and mix well, then put under the grill on the top shelf for 8 to 10 minutes, or until dark pink and golden on the tips. Once ready, take out of the oven and leave to sit until ready to serve.
  • For the salad dressing, peel the garlic and place in a liquidiser with the chilli, tarragon, red wine vinegar, yoghurt, 6 tablespoons of extra virgin olive oil and and a pinch of salt and black pepper. Whiz until combined.
  • Have a taste - you want the salt and acid to be slightly over the top, so tweak if needed and whiz again. Pour into a small jug and take to the table.
  • Give the chowder a good stir, then put the lid back on.
  • For the salad, wash and trim the courgette and carrots. Peel the beetroot. Using the coarse grater attachment, grate the vegetables one at a time, all in the food processor.
  • Tip out onto a platter so it looks like a rainbow and snip the cress over the top. Put on the table next to the jug of dressing and dress at the last minute.
  • Add the cream and peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low. Put the matzo crackers in a pile on the table.
  • To make the berry slushie, rinse the food processor bowl and fit the standard blade attachment. Add a pint glass or 2 large handfuls of ice cubes, pick in the mint leaves and blitz to a slush.
  • Leave the processor running and add 50ml of elderflower cordial and the raspberries. Pour in 500ml of soda water and leave to whiz until combined. Taste, adding another little splash of elderflower cordial to sweeten if needed.
  • Pour the slushie into a large jug, top up with soda water and stir again right before serving.
  • Take the chowder off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot - it's up to you. I like to roughly mash one side of it, then mix it through.
  • To serve, take the tiger prawns to the table with the saucepan of chowder. Roughly break a few crackers into each bowl, ladle the chowder on top and finish off with a couple of tiger prawns on the side. Toss the salad in the dressing, taste and season, then tuck in.

Nutrition Facts : Calories 874 calories, Fat 44.5 g fat, SaturatedFat 9.4 g saturated fat, Protein 48.6 g protein, Carbohydrate 72.9 g carbohydrate, Sugar 21.6 g sugar, Sodium 3.5 g salt, Fiber 3.1 g fibre

SMOKED CHICKEN CORN CHOWDER RECIPE



Smoked Chicken Corn Chowder Recipe image

You can't go wrong with our Chicken Corn Chowder. Between the bacon, potatoes, peppers, tomatoes, and fresh corn, this is a recipe truly for soup lovers. Regular chowder makes a comforting cool weather meal, but this recipe gets a boost by adding cooked chicken. You can purchase rotisserie chicken or smoked chicken (without the sauce) from a local barbecue joint. For a twist, substitute grilled shrimp for the smoked chicken. Take full advantage of the abundance of fresh corn available at farmers' markets. The natural sweetness and versatility of corn add flavor to just about anything. This chowder is great for any season-use fresh corn in summertime or frozen in winter. We love this soup because it's packed with tender chicken and corn, and the Monterey Jack cheese provides a delightful flavor. The heavy cream cheese also gives it this rich, milky flavor, with the potatoes adding to its thickness. For more of a kick, leave the seeds in the jalapeño. This is just one of those classic dishes that screams comfort food.

Provided by Southern Living Editors

Categories     Soup

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 14

2 ears fresh corn, husks removed
2 center-cut bacon slices
1 medium onion, chopped
1 (4-oz.) can diced green chiles
1 jalapeño pepper, seeded and chopped
1 chipotle chile pepper in adobo sauce, finely chopped
2 garlic cloves, minced
2 medium-size baking potatoes, peeled and diced
4 cups chicken broth
3 cups shredded rotisserie chicken or smoked chicken from barbecue joint (without sauce)
2 cups heavy cream
3 plum tomatoes, seeded and chopped
1 tablespoon finely chopped fresh parsley
1 1/2 cups shredded Monterey Jack cheese

Steps:

  • Cut kernels from cobs. Reserve corn and cobs.
  • Cook bacon in a Dutch oven over medium-low 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
  • Increase heat to medium-high. Sauté onion and next 4 ingredients in hot drippings 5 minutes or until tender. Add potato, and sauté 1 minute. Add broth and reserved corn cobs, and cook 12 to 15 minutes or until potatoes are tender. Stir in chicken, next 3 ingredients, and corn kernels. Reduce heat to low and simmer, stirring often, 15 minutes or until slightly thickened.
  • Remove from heat. Discard corn cobs. Stir in 1 cup cheese. Ladle into bowls, and sprinkle with remaining 1/2 cup cheese and crumbled bacon.

CROCK POT CHICKEN CHOWDER



Crock Pot Chicken Chowder image

This Crock Pot Chicken Chowder is so delicious! It is perfect to warm you up on a cool day or to provide a great bowl of comfort any day of the year!

Provided by Aunt Lou

Categories     Soup

Time 3h10m

Number Of Ingredients 10

1.5 lbs boneless, skinless chicken (cubed)
2 lbs potatoes (peeled and cubed)
6 cups chicken broth
2 cubes chicken bullion
1/2 cup celery (sliced)
1/4 cup onion (diced)
1 cup carrots (sliced)
1/4 cup butter (sliced)
12 oz can evaporated milk
3/4 cup all-purpose flour

Steps:

  • Put your chicken, potatoes, broth, bullion, celery, onion, carrots and pats of butter in your 6-quart crock pot.
  • Mix together your milk and flour in a blender until it is smooth and add to your crock pot.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally throughout cooking.
  • During the last half hour of cooking, turn your crock pot up to high, if it isn't on high already, and stir frequently until it has thicken to your desired thickness, noting that it will thicken more as it cools.

SMOKED WHOLE CHICKEN



Smoked Whole Chicken image

Great rub for smoked chicken that doesn't overpower the chicken flavor.

Provided by Brent Rice

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h10m

Yield 6

Number Of Ingredients 9

2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons freshly cracked black pepper
1 tablespoon dried thyme
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 (3 1/2) pound whole chicken

Steps:

  • Preheat a smoker to 250 degrees F (120 degrees C).
  • Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
  • Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
  • Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
  • Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 7.5 g, Cholesterol 132.5 mg, Fat 12.2 g, Fiber 3.3 g, Protein 44.6 g, SaturatedFat 3.3 g, Sodium 1118.3 mg, Sugar 1.4 g

SMOKY ROASTED CHICKEN AND CORN CHOWDER



Smoky Roasted Chicken and Corn Chowder image

This recipe is out of Taste of Home's Healthy Cooking Magazine. A lightened version of a warm comfort food!

Provided by Shelby Jo

Categories     Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

4 slices bacon, chopped
1 cup diced onion
1/2 cup celery, diced
1/2 cup red bell pepper, diced
2 teaspoons garlic, minced
1 tablespoon fresh thyme, minced or 1 teaspoon dried thyme
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 (12 ounce) can evaporated milk
1 (14 1/2 ounce) can diced tomatoes, well drained
1 (14 3/4 ounce) can cream-style corn
2 cups roasted chicken breast, chopped
1 tablespoon hickory flavored barbecue sauce
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt (or to taste)

Steps:

  • Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
  • Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
  • Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.

Nutrition Facts : Calories 280.8, Fat 9.3, SaturatedFat 4.1, Cholesterol 59.7, Sodium 655, Carbohydrate 28.1, Fiber 2.7, Sugar 6.7, Protein 22.8

SMOKED CHICKEN CHOWDER



Smoked Chicken Chowder image

Make and share this Smoked Chicken Chowder recipe from Food.com.

Provided by Julesong

Categories     Chowders

Time 30m

Yield 6-7 serving(s)

Number Of Ingredients 14

1 large yellow onion, chopped
1/4 cup olive oil
5 -6 small white-skinned new potatoes
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half
2 roma tomatoes, seeded and chopped
1/2 cup shredded monterey jack cheese
1/2 cup shredded smoked gouda cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon dried ancho chile powder
1 lb boneless smoked cooked chicken breast
hot sauce, to taste

Steps:

  • Remove the skin and fat from the smoked chicken breast, and cut meat into 1/2-inch cubes.
  • In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened.
  • Wash and cut new potatoes into 1/4-inch dice.
  • To kettle add potato and garlic and cook stirring, 1 minute.
  • Stir in flour, and cook over moderately low heat, stirring 2 minutes.
  • Whisk in 2 cups broth and half and half and bring to a boil while stirring.
  • Add tomatoes, cheeses, parsley, ancho, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender.
  • Season soup with salt/pepper and hot sauce, to taste.
  • Good served in bread bowls!

Nutrition Facts : Calories 548.2, Fat 31.7, SaturatedFat 12.7, Cholesterol 97.4, Sodium 602.3, Carbohydrate 37, Fiber 4, Sugar 3.5, Protein 29.2

CHICKEN AND CORN CHOWDER



Chicken and Corn Chowder image

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

3 ears of corn, shucked
2 tablespoons unsalted butter
4 slices bacon, chopped
1 large onion, 3/4 chopped and 1/4 thinly sliced lengthwise
Kosher salt and freshly ground pepper
1 1/4 pounds Yukon Gold potatoes, chopped
4 cloves garlic, 3 cloves chopped and 1 sliced
1/2 teaspoon smoked paprika
4 to 6 sprigs thyme
4 cups low-sodium chicken broth
1 1/2 cups shredded rotisserie chicken
3/4 cup heavy cream

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

SMOKED CHICKEN CHOWDER



Smoked Chicken Chowder image

Categories     Soup/Stew     Chicken     Garlic     Onion     Potato     Tomato     Dinner     Corn     Fall     Jalapeño     Gourmet

Yield Makes about 8 cups

Number Of Ingredients 16

3 medium onions, chopped (about 2 1/2 cups)
1/2 cup vegetable oil
1 large russet (baking) potato
3 garlic cloves, minced
1 fresh jalapeñ:o chili, seeded and minced fine (wear rubber gloves)
1/4 cup all-purpose flour
3 cups chicken broth
2 cups heavy cream
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
2 cups fresh or frozen corn
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaved parsley leaves
1/2 canned chipotle chili in adobo sauce*, minced fine (about 1 teaspoon)
1 1/2 whole boneless smoked chicken breasts**(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice
*available at Hispanic markets and some specialty foods shops
**available at some butcher shops and specialty foods shops

Steps:

  • In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

POBLANO AND SMOKED CHICKEN CHOWDER WITH HOMINY



Poblano and Smoked Chicken Chowder with Hominy image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound halved and sliced lengthwise yellow onions
4 medium stemmed and seeded fresh Poblano chiles, sliced into thin strips
1 tablespoon finely slivered garlic
3 cups husked and halved fresh tomatillos
1/2 teaspoon each whole fennel, cumin and coriander seeds
2 teaspoons dried oregano (Mexican preferably)
1/4 teaspoon ground cinnamon
1 1/2 cups diced and seeded tomatoes (drained if using canned)
6 cups rich chicken stock
2 cups fruity white wine, such as Gewurztraminer or Riesling
8 ounces julienned smoked chicken
3/4 cup cooked and drained white hominy
Kosher salt and freshly ground black pepper
3 tablespoons roughly chopped cilantro leaves, 1/4 cup diced avocado and drops of fresh lime juice

Steps:

  • In a saucepan, heat the olive oil. Add the onions, Poblanos, and garlic. Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 15 minutes. Add the smoked chicken and hominy. Simmer to heat through. Correct the seasoning with salt and pepper.
  • To serve, ladle into warm soup bowls. Garnish with chopped cilantro, avocado and lime juice just before serving.

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