CHICKEN CORN CHOWDER
My family's take on chicken corn chowder. Use good quality thick bacon for the recipe, and go organic for as many ingredients as possible. Must use yukon gold or other smaller gold potatoes as they help thicken the soup. Use of other potatoes will not work. This is not a low fat/low calorie food, just a warning.
Provided by djunqx
Categories Chowders
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- 1. Chop bacon and place In large soup kettle or dutch oven and cook to render the fat - on the stovetop of course. Meanwhile, chop celery, carrots, onion.
- 2. To the fat add the chopped/diced mirepoix (onions, celery, carrot) sweat for about 10 minutes on low heat, covered but stir occasionally and add salt and pepper to taste.
- 3. Add chicken stock and chicken breasts. You can use frozen chicken if you'd like. Add bay leaves, rosemary. Bring to boil and cover, place on simmer for 40 minutes stirring occasionally.
- 4. Remove chicken, set aside. Remove bay leaves and rosemary sprigs; do not add them back to the soup.
- 5. Peel and dice the 5 cups of yukon gold potatoes and corn. Add to soup pot.
- 6. Dice chicken into quarter inch pieces and add back to soup pot. Bring back to boil.
- 7. Cover, decrease heat to simmer, stir occasionally for 45 min or until potatoes break down. Soup should be thickening.
- 8. Add cream and butter, continue to cook on simmer 5-10 minutes,covered.
- 9. Taste prior to serving as you may want more salt and/or pepper.
EASY CHICKEN AND CORN CHOWDER
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
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
CHICKEN CORN CHOWDER FROM BOMA IN ANIMAL KINGDOM RESORT - DISNEY RECIPE - (4.4/5)
Provided by MJH
Number Of Ingredients 12
Steps:
- Bring chicken stock to a boil. Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 40 minutes. Add parsley and hot sauce, simmer for five minutes. Serve hot
CHICKEN AND CORN CHOWDER
Categories Soup/Stew Chicken Potato Sauté Kid-Friendly Halloween Lunch Bacon Corn Bell Pepper Butternut Squash Fall Cilantro Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly Small Plates
Yield Makes 10 servings
Number Of Ingredients 14
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.
EASY CHICKEN CORN CHOWDER
When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan
Provided by Taste of Home
Time 30m
Yield 4 servings (1-1/2 quart).
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.
Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.
CHICKEN CORN CHOWDER (DISNEY STYLE)
I got this recipe from the chef at Disney's African Restaurant Boma. I fell in love with this soup, and when I asked for the recipe, they wrote it right down for me! Now, I can have a bit of Disney magic at home!
Provided by meltedcountry
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken stock to a boil.
- Add milk, cream, chicken, potatoes, red peppers, onions, corn and sugar.
- Simmer for 40 minutes.
- Add parsley and hot sauce: simmer for 5 minutes.
- ENJOY!
Nutrition Facts : Calories 562.5, Fat 32.5, SaturatedFat 17.4, Cholesterol 138.3, Sodium 256.6, Carbohydrate 46.5, Fiber 4.7, Sugar 4.5, Protein 24.8
CHICKEN AND BACON CORN CHOWDER
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 1 1/2 gallons
Number Of Ingredients 17
Steps:
- To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
- To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
- Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.
CHICKEN CORN CHOWDER BISCUIT BOWLS
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a saucepan over medium heat. Add the bell pepper and onion and cook until softened, about 3 minutes. Stir in the flour and cook 1 minute. Add the corn, chicken broth, cream cheese, thyme, garlic powder and paprika and cook, stirring, until the cream cheese is melted, 1 to 2 minutes. Fold in the chicken and scallions and season with salt and pepper. Set aside.
- Separate the biscuits, then cut each biscuit in half around its equator to make 2 thin discs (for a total of 32 discs). Using multiple mini muffin pans, place a dough disc into each of 32 cups and use your fingers to press the sides of the dough up to the top of each cup. Spoon in the corn chowder. Sprinkle the tops with the cheese and bake until golden and bubbly, 12 to 14 minutes. Gently remove the bites from the pan using a spoon and place on a plate.
CHICKEN & CORN CHOWDER
This comfort food classic is chock full of flavor and ready in 25 minutes. Cooked chicken, creamy herb and garlic soup, potatoes, corn, bacon and milk simmer together for incredible chowder that's an absolute winner!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the soup, potato, corn, milk, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
- Reduce the heat to medium-low. Cover and cook for 15 minutes or until the potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 22.9 g, Cholesterol 31.7 mg, Fat 8.9 g, Fiber 2.1 g, Protein 13.3 g, SaturatedFat 3.1 g, Sodium 391.7 mg, Sugar 5.5 g
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