Smoked Chicken Chowder Recipes

SMOKED CHICKEN CHOWDER

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!

POBLANO AND SMOKED CHICKEN CHOWDER WITH HOMINY

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.

SMOKED CHICKEN CHOWDER

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.

SMOKED CHICKEN, WILD MUSHROOM AND CORN CHOWDER

Steps:

• Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
• Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
• Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
• Heat through and serve with crumbled bacon on top.

SMOKED CHICKEN AND SWEET POTATO CHOWDER

Steps:

• Heat a heavy soup pot over medium heat and fry the bacon and onions until they are golden brown, about 8 to 10 minutes.
• Pour off excess fat if there is any.
• Melt butter in the pan and stir in flour. Let four cook, stirring constantly until it is golden brown, 2-3 minutes.
• Add chicken stock and stir well, making sure nothing sticks to the bottom of the pan.
• Bring the soup to a boil.
• Add sweet potatoes and simmer until they are tender, about 15 minutes.
• Add chicken, red pepper, cream and seasonings and simmer 20-30 minutes more.
• Season to taste.
• Serve hot.

SMOKY ROASTED CHICKEN AND CORN CHOWDER

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.

SMOKED CHICKEN CHOWDER

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 of broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.