Zippy Chicken And Corn Chowder Recipes

ZIPPY CHICKEN AND CORN CHOWDER

Steps:

• In a stockpot, heat butter over medium-high heat. Add onion and pepper; cook, stirring, until vegetables are crisp-tender, 3-4 minutes. Stir in flour and paprika until blended., Add potatoes; stir in broth. Bring to a boil; reduce heat and simmer, covered, until tender, 12-15 minutes., Stir in chicken, corn, sauces and salt; bring to a boil. Reduce heat and cook, uncovered, until corn is tender, 4-6 minutes. Add milk; heat through (do not boil).

ZIPPY CHICKEN CORN CHOWDER

Steps:

• In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned and until no longer pink; Remove from pan, set aside and keep warm. , In the same pan, saute red pepper in remaining butter until tender. Add the leeks; cook for 1 minute. Stir in the flour and paprika until blended. Gradually stir in the broth. Add the potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes until thickened and potatoes are tender., Stir in the corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil. Reduce heat. Cook, uncovered, for 5-8 minutes or until corn is tender, stirring occasionally. Stir in cream and heat through (do not boil).

ZIPPY CORN CHOWDER

Steps:

• In large saucepan, sauté onion and green pepper in butter until tender.
• Add broth and potatoes, bring to a boil.
• Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.
• Stir in jalapeño, mustard, salt, paprika and red pepper flakes.
• Add corn, green onions and 2 1/2 cups of milk, bring to a boil.
• Combine flour with remaining milk until smooth; gradually add to soup.
• Bring to boil, cook and stir for 2 minutes, or until thickened and bubbly.
• Top with a pinch of taco chips and serve.

EASY CHICKEN AND CORN CHOWDER

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.

ZIPPY CORN CHOWDER

Steps:

• In a large saucepan, saute onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2-1/2 cups milk. Bring to a boil. , Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

CHICKEN AND CORN CHOWDER

Steps:

• Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
• Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
• Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

ZIPPY CHICKEN CORN CHOWDER

Steps:

• In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned; set aside and keep warm. In the same pan, saute the red pepper in remaining butter until tender. Add the leeks; cook for 1 minute. Stir in the flour and paprika until blended. Gradually stir in the broth. Add the potatoes; bring to a boil.
• Reduce heat; cover and simmer for 15 minutes or until the potatoes are tender.
• Stir in corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil. Reduce heat. Cook, uncovered, for 5-8 minutes or until corn is tender, stirring occasionally. Stir in cream and heat through (do not boil).

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.