Spicy Corn And Shrimp Chowder Recipes Recipe For Chicken

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SPICY SOUTHWEST CORN CHOWDER



Spicy Southwest Corn Chowder image

A nice corn chowder with some bite. You can remove the seeds from the jalapeno pepper if you prefer it less spicy.

Provided by Simplyjmay

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, chopped
2 jalapeno peppers, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1 pinch cayenne pepper, or to taste
3 (15.25 ounce) cans whole kernel corn, drained
2 cups chicken broth
1 skinless, boneless chicken breast, cut into small cubes
1 lime, cut into wedges
¼ cup chopped fresh cilantro
¼ cup sour cream

Steps:

  • Heat oil in large saucepan over medium-high heat. Cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper. Add corn, chicken broth, and diced chicken.
  • Bring the soup to a boil. Reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. Remove saucepan from heat and let soup cool.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to the saucepan.
  • Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 69.7 g, Cholesterol 24 mg, Fat 10.5 g, Fiber 7.9 g, Protein 16.2 g, SaturatedFat 3.2 g, Sodium 1459.6 mg, Sugar 13.2 g

GINA'S SPICY CORN CHOWDER



Gina's Spicy Corn Chowder image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 pieces thick-sliced bacon, chopped
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

Steps:

  • In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
  • Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

SPICY SLOW COOKER CORN CHOWDER



Spicy Slow Cooker Corn Chowder image

Slow cooker corn chowder with a kick! Seriously, this corn chowder will clear your nostrils! It's very easy, and so, so delicious!

Provided by Halljoshm

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 4h35m

Yield 12

Number Of Ingredients 11

3 large red potatoes, cubed
1 (32 ounce) container chicken broth
2 (16 ounce) cans sweet cream-style corn
1 (16 ounce) can whole-kernel corn, drained
1 cup half-and-half
½ cup salted butter, cut into small pieces
2 red bell peppers, chopped
1 large onion, chopped
1 tablespoon ground black pepper
1 pound bulk hot Italian sausage
½ cup all-purpose flour

Steps:

  • Combine potatoes, chicken broth, cream-style corn, whole-kernel corn, half-and-half, butter, bell peppers, onion, and black pepper in a slow cooker set to Low.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it up with a spoon into small pieces, until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove cooked sausage to a bowl, draining as much fat as possible. Sprinkle sausage with flour and toss to coat. Add sausage to the slow cooker.
  • Cover and cook on Low, stirring regularly, until vegetables are tender, about 4 hours.

Nutrition Facts : Calories 363.9 calories, Carbohydrate 43.5 g, Cholesterol 50 mg, Fat 17.8 g, Fiber 4.1 g, Protein 11.2 g, SaturatedFat 8.8 g, Sodium 991.9 mg, Sugar 6.2 g

CREAMY SPICY CORN CHOWDER WITH CHICKEN



Creamy Spicy Corn Chowder with Chicken image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

2 slices bacon, sliced in 1-inch strips
1 medium yellow onion, diced
1 jalapeno, seeded and diced
1 russet potato, diced
1 small red pepper, diced
3 cups frozen corn kernels, thawed
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 cups milk
3 cups chicken broth
2 cups shredded rotisserie cooked chicken
Fresh cilantro leaves, for garnish
1 lime, cut into wedges

Steps:

  • In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.
  • In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.
  • Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.

SPICY CORN CHOWDER



Spicy Corn Chowder image

This hearty, dairy-free soup has both sweetness and bite! It can be served immediately or chilled overnight to intensify the flavors. Top with grated Colby or Parmesan cheese if desired.

Provided by jgmurphy

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h20m

Yield 6

Number Of Ingredients 20

1 (16 ounce) package Frozen white shoepeg corn
2 ears fresh corn, kernels cut from cob
1 cup dry white wine (such as Pinot Grigio)
2 cups water
1 tablespoon olive oil
1 red onion, diced
2 cloves garlic, minced
1 yellow bell pepper, diced
1 red bell pepper, diced
½ small jalapeno pepper, seeded and minced
1 quart soy milk
2 tablespoons chopped fresh oregano
½ cup chipotle salsa
3 tablespoons cornstarch
⅓ cup cool water
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon grated orange zest
garlic powder, or to taste
salt and cracked black pepper to taste

Steps:

  • Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
  • Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 47.1 g, Fat 6.2 g, Fiber 5.2 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 420.2 mg, Sugar 19.5 g

SPICY MEXICAN CORN CHOWDER



Spicy Mexican Corn Chowder image

Bring Mexican flavors to your dinner table with this spicy chowder that's made using potatoes, corn, bacon and Progresso™ chicken broth.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 5

Number Of Ingredients 15

1 tablespoon olive oil
1 1/2 cups chopped onions (2 medium)
4 medium poblano chiles, seeded, chopped
3 cloves garlic, finely chopped
1 jalapeño chile, finely chopped
4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
2 large russet or Idaho baking potatoes, peeled, cut into 1/2-inch cubes
3 teaspoons ground ancho chile pepper
1 1/2 teaspoons salt
1 tablespoon Gold Medal™ all-purpose flour
2 tablespoons water
1 bag (12 oz) frozen corn, thawed
1 cup whipping cream
2 slices bacon, crisply cooked, crumbled, if desired
Chopped fresh cilantro, if desired

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
  • In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.

Nutrition Facts : Calories 420, Carbohydrate 55 g, Fat 4, Fiber 5 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1500 mg

EASY CHICKEN AND CORN CHOWDER



Easy Chicken and Corn Chowder image

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

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

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

SHRIMP CORN CHOWDER



Shrimp Corn Chowder image

This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.

Provided by john zelahy

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 53m

Yield 4

Number Of Ingredients 11

6 slices bacon
1 cup chopped onion
½ cup chopped celery
1 teaspoon minced garlic
1 teaspoon fresh thyme
4 cups frozen corn kernels, thawed
2 cups chicken broth
½ cup half-and-half
½ teaspoon black pepper
½ teaspoon salt
1 pound fresh peeled and deveined shrimp

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
  • Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
  • Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
  • Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
  • Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
  • Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

Nutrition Facts : Calories 366 calories, Carbohydrate 40.3 g, Cholesterol 198.9 mg, Fat 11.5 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 4.5 g, Sodium 837.7 mg, Sugar 7.5 g

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