Spring Chicken Chowder With Potatoes Peas Carrots Recipes

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CHICKEN AND POTATO CHOWDER



Chicken and Potato Chowder image

Just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

1/4 cup unsalted butter
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 teaspoon dried thyme
1/4 cup all-purpose flour
3 cups chicken broth
2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed
2 cups diced cooked chicken breast
1 1/2 cups shredded sharp cheddar cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Steps:

  • Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

SPRING CHICKEN WITH CARROTS AND PEAS



Spring Chicken with Carrots and Peas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 whole chicken, cut up into 8 pieces
Handful fresh flat-leaf parsley, finely chopped
2 to 3 slices lemon
2 bay leaves
Salt and freshly ground pepper
1 tablespoon EVOO
6 large shallots, sliced
1 teaspoon sugar
1 cup dry white wine
3 cups shelled fresh peas or defrosted frozen organic peas
1 large bunch spring carrots (3/4 to 1 pound), thinly sliced on an angle
3 tablespoons butter, plus more for the bread
Handful fresh dill, chopped
Baguette, for serving

Steps:

  • Place the chicken wings in a small saucepot and cover with water. Add the lemon and bay leaves, and sprinkle with salt. Bring the mixture to a boil, then reduce the heat and simmer for 20 to 30 minutes.
  • Meanwhile, pat the remaining chicken pieces dry and sprinkle liberally with salt and pepper on both sides. Heat the EVOO in a deep skillet or wide Dutch oven over medium-high heat. Add the chicken, side-down, and cook until crisp, 15 to 18 minutes. Flip the chicken and cook, partially covered with a lid or foil, until cooked through, 8 to 10 more minutes. Remove the chicken to a plate. Lower the heat a bit, then add the shallots and sugar to the skillet and season with salt and pepper. Cook until tender, about 10 minutes. Deglaze the pan with the wine, scraping up the browned bits from the bottom, and cook until reduced by half, 2 to 3 minutes.
  • Strain the poaching liquid and add 1 cup of it to the skillet. Add the peas, carrots and herbs, then stir in the butter and season with a little more salt and pepper. Bring to a simmer and cook until the peas and carrots are tender, 6 to 7 minutes. If you are not serving the stew immediately, stop after you add the carrots and peas (do not simmer them). Arrange the chicken on top and cover. Cool and store in the refrigerator. To serve, removed the chicken to a broiler pan and crisp up under the broiler. Simmer the stew until the peas and carrots are tender, 6 to 7 minutes. Return the chicken to the stew.
  • Ladle the stew into shallow bowls and top with the chicken. Serve with warm buttered baguette.
  • Cook's Note: You can use store-bought chicken stock instead of the poaching liquid if you want to skip that step.

EASY SPICED CHICKEN WITH POTATOES AND PEAS



Easy Spiced Chicken with Potatoes and Peas image

Capture the flavors of Morocco in this simple, delicious meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 45m

Number Of Ingredients 10

1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
Coarse salt and ground pepper
1 bag (10 ounces) frozen peas
2 teaspoons extra-virgin olive oil
4 boneless, skin-on chicken thighs (about 1 pound total)
1 tablespoon fresh lemon juice
2 tablespoons finely chopped cilantro leaves, plus whole leaves for serving

Steps:

  • Preheat oven to 400 degrees. In a small bowl, stir together cumin, coriander, and cayenne, if using. In a medium pot, bring potatoes to a boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then add peas and cook just until tender, 3 minutes. Drain peas and set aside.
  • Meanwhile, in a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and cook, skin side down, until golden-brown and crisp, about 5 minutes. Flip and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
  • Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 1/2 teaspoons spice mix, reserving remaining for Moroccan Meatballs with Couscous and Roasted Carrots, and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes. Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper. To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.

Nutrition Facts : Calories 417 g, Fat 18 g, Fiber 7 g, Protein 28 g

SPRING VEGETABLE CHOWDER RECIPE BY TASTY



Spring Vegetable Chowder Recipe by Tasty image

Here's what you need: olive oil, riced cauliflower, leek, garlic, kosher salt, vegetable stock, non-dairy milk, asparagus, english pea, lemon, fresh basil, medium red potato, cold water, fresh lemon juice, freshly ground black pepper

Provided by Betsy Carter

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 15

¼ cup olive oil, divided, plus more for drizzling
20 oz riced cauliflower
5 oz leek, tough green ends removed, cut into half moons and rinsed
5 cloves garlic, smashed
1 tablespoon kosher salt, plus 2 teaspoons, divided, plus more to taste
4 cups vegetable stock
2 cups non-dairy milk, plus more to taste, divided
10 oz asparagus, woody stems removed, cut into 1/2 in (1 1/4 cm) pieces
6 oz english pea, frozen
1 lemon, zest
¼ cup fresh basil, plus more for garnish
1 ½ lb medium red potato, cut into 1/2 in (1 1/4 cm) cubes
cold water
2 tablespoons fresh lemon juice
freshly ground black pepper, for garnish

Steps:

  • In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the riced cauliflower, leeks, garlic, and 1 teaspoon of salt. Sauté for 2 minutes, until the leeks just begin to soften.
  • Pour in the vegetable stock and 2 cups (480 ml) of non-dairy milk. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium, cover, and simmer for 15-20 minutes, until the cauliflower is completely broken down and tender.
  • Meanwhile, in a large pan, heat 2 tablespoons of olive oil over medium heat. Add the asparagus, peas, and 1 teaspoon of salt. Sauté for 2 minutes, until the vegetables are bright green with some crunch. Remove the pan from the heat and stir in the lemon zest and basil. Transfer to a bowl and set aside.
  • Wipe out the pan and add the potatoes and enough cold water to cover by 1 inch (1 ¼ cm). Season with 1 tablespoon of salt. Bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 8-10 minutes, until the potatoes are easily pierced with a fork but not mushy. Drain and set aside.
  • Remove the pot with the cauliflower from the heat. Blend with an immersion blender until completely smooth and creamy. Add up to 1 cup (240 ml) non-dairy milk or water if needed to thin to your desired consistency.
  • Stir in the reserved asparagus, peas, potatoes, and the lemon juice. Season to taste with salt.
  • Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, and freshly ground black pepper.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 63 grams, Fat 51 grams, Fiber 6 grams, Protein 6 grams, Sugar 15 grams

CHICKEN AND POTATO CHOWDER



Chicken and Potato Chowder image

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

2 boneless, skinless chicken breasts (12 ounces total), cut into cubes
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 pound red potatoes, cut into 1/2-inch cubes
2 1/2 cups whole milk
Pinch of ground nutmeg
3/4 cup frozen corn kernels, thawed
3/4 cup frozen peas, thawed

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 WITH PEAS AND POTATOES



Chicken With Peas and Potatoes image

Make and share this Chicken With Peas and Potatoes recipe from Food.com.

Provided by Pinay0618

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 (2 1/2-3 lb) cut up chicken or 2 lbs chicken thighs
1 lb tiny new potatoes, quartered
2 tablespoons butter
3/4 cup chicken broth
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
4 green onions, thinly sliced
1 (10 ounce) package frozen peas
1/4 cup snipped parsley
1 (8 ounce) carton sour cream
2 tablespoons all-purpose flour

Steps:

  • Skin chicken, if desired. Rinse and pat dry with paper towels.
  • Scrub the potatoes.
  • In a 12-inch skillet cook chicken in hot butter over medium heat about 15 minutes or until chicken is browned, turning to brown evenly.
  • Add potatoes, broth, rosemary, and pepper.
  • Bring to boiling; reduce heat.
  • Cover and simmer for 30 minutes.
  • Add green onion, peas, and 1/4 cup parsley to skillet.
  • Cover and simmer about 10 minutes more or until the chicken and potatoes are tender and chicken is no longer pink.
  • Using a slotted spoon, transfer chicken and vegetables to a platter; keep warm.
  • Remove skillet from heat.
  • Stir together sour cream and flour; stir into broth in skillet.
  • Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
  • Spoon sauce over chicken and vegetables.

Nutrition Facts : Calories 476.2, Fat 30.1, SaturatedFat 12.7, Cholesterol 114, Sodium 284.9, Carbohydrate 23.3, Fiber 3.8, Sugar 3.7, Protein 27.7

SPRING PEA FISH CHOWDER



Spring Pea Fish Chowder image

Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its meatier texture and sweeter flavor.

Provided by Anna Stockwell

Categories     Chowder     Leek     Potato     Clam     Fish     Halibut     Cod     Milk/Cream     Pea     Lemon Juice     Lemon     Basil     Spring     Quick & Easy     One-Pot Meal     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 12

3 leeks, white and pale green parts only, tough outer layer removed
2 Tbsp. extra-virgin olive oil
1 lb. baby creamer (Yukon Gold) potatoes, halved (quartered if larger than 1 1/2" in diameter)
2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, plus more
1 cup pure clam juice
2 bay leaves
1 lb. skinless halibut or cod fillet, cut into 2x1" pieces
1 cup heavy cream
1 (10-oz.) bag frozen sweet peas, thawed
1 Tbsp. fresh lemon juice
Pea shoots (tendrils) or sprouts, basil leaves, finely grated lemon zest, and flaky sea salt (for serving)

Steps:

  • Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5-6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10-12 minutes.
  • Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3-4 minutes. Remove from heat and stir in lemon juice.
  • Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.

ONE-PAN CHICKEN AND POTATOES WITH SNAP PEAS



One-Pan Chicken and Potatoes with Snap Peas image

Make our One-Pan Chicken and Potatoes with Snap Peas dish for a hearty entrée. Explore this One-Pan Chicken and Potatoes with Snap Peas recipe today!

Provided by My Food and Family

Categories     Vegetable Recipes

Time 50m

Yield 4 servings

Number Of Ingredients 5

3/4 lb. fingerling potatoes, cut lengthwise in half
1/3 cup KRAFT Zesty Italian Dressing, divided
4 boneless skinless chicken thighs (1 lb.)
2 cups sugar snap peas, trimmed
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Heat oven to 425°F.
  • Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes with 2 Tbsp. dressing; spread onto half the prepared baking sheet.
  • Place chicken on other side of baking sheet. Reserve 1 Tbsp. of the remaining dressing for later use; brush remaining dressing onto chicken.
  • Bake 25 to 30 min. or until chicken is done (165ºF).
  • Combine peas with reserved dressing; toss with potatoes. Place next to chicken on baking sheet. Bake 2 to 3 min. or until peas are crisp-tender.
  • Sprinkle with cheese.

Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES



Oven-Roasted Chicken Breasts with Carrots and Red Potatoes image

Oven-roasted, bone-in chicken breasts with carrots and red potatoes.

Provided by Mike Brandi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

4 bone-in, skin-on chicken breast halves
4 cloves garlic, minced, or more to taste
2 tablespoons olive oil
1 ½ teaspoons salt, or more to taste
freshly cracked black pepper to taste
1 sprig fresh rosemary, leaves stripped and finely chopped
8 carrots, peeled and chopped
4 red potatoes, quartered
2 slices onion

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
  • Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
  • Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
  • Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g

SPRING CHICKEN CHOWDER WITH POTATOES, PEAS & CARROTS RECIPE



Spring Chicken Chowder with Potatoes, Peas & Carrots Recipe image

Provided by á-7737

Number Of Ingredients 12

½ lb carrots
3 oz shallot
1½ lbs red potatoes
garlic (use 2 large cloves)
1 1/2 cubed chicken thighs
2 pkts chicken broth concentrate
10 oz peas
kosher salt
ground pepper
olive oil
3 Tbsp all-purpose flour
2 cups milk

Steps:

  • 1. Prep ingredients Scrub carrots and halve lengthwise if large. Cut crosswise into ¼-inch half moons. Halve, peel, and finely chop all of the shallot. Scrub potatoes and cut into ½-inch pieces. Peel and finely chop 2 teaspoons garlic. Pat chicken dry and cut into 1-inch pieces, if necessary. Season all over with 2 teaspoons salt and several grinds of pepper. 2. Brown chicken Heat 2 tablespoons oil in a large pot over medium-high. Add chicken and cook, without stirring, until well browned on one side, about 5 . minutes. Stir, then continue to cook until golden brown on other side, about 3 minutes more. 3. Add vegetables Add carrots and shallots and cook, stirring occasionally, until shallots are just beginning to brown, 3-4 minutes. Stir in garlic and 3 tablespoons flour and cook, stirring up any browned bits, about 1 minute. 4. Build soup Add potatoes, 4 cups water, all of the chicken broth concentrate, 1 teaspoon salt, and several grinds of pepper. Cover and bring to a boil. Reduce heat to medium and simmer, partially covered, until vegetables are tender, about 10 minutes. 5. Finish soup & serve Add peas and 2 cups milk to chowder and bring to a very gentle simmer. Season to taste with salt and pepper and ladle into bowls. Enjoy! 6. Crunch, crunch! What better way to top a chowder than with oyster crackers or crumbled saltines?

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From laurainthekitchen.com


TOP CHICKEN DINNERS FOR SPRING | ALLRECIPES
Szechuan Chicken, Peppers, and Peas on Rice. "Quick and easy! Cooking moves fast with a wok, so be sure to prep everything beforehand. The chili garlic sauce is essential since this is meant to be a spicy dish. Full of flavor, and the veggies a nice sweetness to counter the salt in the sauce," Cally says.
From allrecipes.com


CORTNEY BURNS' SPRING CHOWDER WITH PEAS, POTATOES, AND CLAMS …
2020-05-07 Add 1/4 cup water to the pan, immediately cover with a lid, and cook until tender, 15 to 20 minutes. Push the leek slices to one side of the pan, then add the bacon and potatoes. Cover the pan and return it to the oven to rewarm the contents in unison. Remove and discard the leek tops from the stock and increase the heat to medium.
From newengland.com


CORN, PEAS AND CHICKEN CHOWDER - MY MENU PAL
Instructions. Melt butter in a large pot over medium-high heat. Add the mushrooms and sauté for 3 to 5 minutes or until soft. Stir in the flour. Gradually add the milk, stirring with a whisk until flour is dissolved. Add the corn, peas, potatoes, thyme, salt, and pepper. Bring to a boil then add the chicken, stirring well.
From mymenupal.com


SPRING CHOWDER WITH PEAS, POTATOES, AND CLAMS | RECIPE | CLAM …
Mar 1, 2019 - This bright spring clam chowder from chef Cortney Burns gains its creaminess from a garlicky French-style aioli. That, along with the use of fresh clams, makes it a new take on a New England classic. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.com


SPRING CHICKEN WITH CARROTS AND PEAS : RECIPES - COOKING CHANNEL
Place the chicken wings in a small saucepot and cover with water. Add the lemon and bay leaves, and sprinkle with salt. Bring the mixture to a boil, …
From cookingchanneltv.com


CROCK POT CHICKEN CORN POTATO CHOWDER RECIPE - FOOD NEWS
How to cook chicken in a crock pot with potatoes? Sear chicken in a skillet or pan over medium heat to brown all over, then transfer chicken to a 6qt slow cooker bowl. Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth and garlic powder. Stir and cover with lid; cook on slow cooker high setting for ...
From foodnewsnews.com


SOUTHWEST CHICKEN CHOWDER - CAN'T STAY OUT OF THE KITCHEN
2013-01-28 This recipe is healthy, low calorie, gluten free, dairy free and clean eating. Rate this recipe! To large soup pot over medium-high heat, heat olive oil. Add onions, leeks, garlic, celery, thyme, cumin, sage, parsley, salt, and black pepper and cook 6-7 minutes, stirring often, until vegetables are tender.
From cantstayoutofthekitchen.com


CHOWDER POTATO CARROTS - RECIPES - PAGE 9 | COOKS.COM
In a large pot, gently brown bacon. Add olive oil and saute garlic and onion until golden brown. Add all other ingredients except clams. ...
From cooks.com


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