Smoked Chicken Sweet Potato Corn Chowder Recipes

SMOKED CHICKEN CORN CHOWDER RECIPE

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.

CHICKEN, SWEET POTATO, AND CORN SLOW-COOKER CHOWDER RECIPE

Steps:

• Combine the first 10 ingredients in a 6-quart slow cooker. Cover and cook on HIGH until chicken and sweet potatoes are tender, about 4 hours. Remove chicken from slow cooker. Coarsely shred, discarding bones; set aside.
• Whisk together cream and cornstarch in a bowl until smooth; stir into soup. Cover and cook until slightly thickened, about 30 minutes. Stir in chicken and parsley. Top with hot sauce and chives.

ROASTED CORN CHOWDER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
• Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
• Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
• Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
• Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
• Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

SMOKY CORN CHOWDER

Steps:

• Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
• Serve the corn chowder topped with bacon, scallions, herbs and cheese.

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.

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.

SWEET POTATO CORN CHOWDER

Steps:

• In a large stockpot, render the bacon over medium-low heat until crispy, 6 to 8 minutes. Transfer the bacon to a plate and reserve the fat in the pot. Turn the heat up to medium, add the sweet potato to the bacon fat and cook to al dente, 3 to 5 minutes. Transfer the sweet potato to the bacon plate.
• Add the garlic, bay leaves, celery, onion, bell pepper, salt and pepper to the bacon fat. Add a tablespoon of butter if there's not enough bacon fat to saute the vegetables. Cook over medium heat until the vegetables are translucent and soft, 5 to 6 minutes.
• Add the flour to the pot and stir with the vegetables until fully incorporated. Stir in the vegetable stock and canned corn with its liquid. Bring to a simmer. Add the bacon and sweet potatoes back to the pot and slowly stir in the heavy cream. Cook for a few minutes to warm through.
• Garnish with freshly ground black pepper and sliced green onions before serving.

ANDOUILLE SAUSAGE AND CORN CHOWDER

Steps:

• Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
• Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
• Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
• Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
• Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
• Season the chowder with salt and black pepper.
• Remove and discard the bay leaves.
• Garnish with cilantro to serve.

SMOKED CHICKEN, SWEET POTATO & CORN CHOWDER

Steps:

• Cook bacon in large soup pot until browned and crispy. Add onion, butter basil & thyme. Cook until onion is soft (≈5 min). Add flour and mix well. Stir in corn, red pepper and sweet potatoes, saute for 5 minutes. Add water, chicken stock and smoked chicken and bring to a boil. Stir in milk, s&p and return to a boil. Continue cooking until thickened. Garnish and serve.