CHICKEN AND CORN CHOWDER
In-season corn is so sweet, it's the perfect ingredient for a creamy summer chowder. Make sure to use the back of your knife to scrape off all the starchy liquid from the cobs to get the most flavor of the naturally sweet corn in your chowder.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
- Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
- Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
- Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
- Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.
Nutrition Facts : Calories 570, Fat 37 grams, SaturatedFat 18 grams, Cholesterol 97 milligrams, Sodium 968 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams
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.
SMOKY CORN CHOWDER
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 18
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 CHOWDER
Make and share this Smoked Chicken Chowder recipe from Food.com.
Provided by Brookelynne26
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
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 of broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.
Nutrition Facts : Calories 1185.1, Fat 93.6, SaturatedFat 39.8, Cholesterol 248.3, Sodium 1863.3, Carbohydrate 52.3, Fiber 6.5, Sugar 8.9, Protein 40
SMOKED CHICKEN CHOWDER
Make and share this Smoked Chicken Chowder recipe from Food.com.
Provided by Julesong
Categories Chowders
Time 30m
Yield 6-7 serving(s)
Number Of Ingredients 14
Steps:
- Remove the skin and fat from the smoked chicken breast, and cut meat into 1/2-inch cubes.
- In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened.
- Wash and cut new potatoes into 1/4-inch dice.
- To kettle add potato and garlic and cook stirring, 1 minute.
- Stir in flour, and cook over moderately low heat, stirring 2 minutes.
- Whisk in 2 cups broth and half and half and bring to a boil while stirring.
- Add tomatoes, cheeses, parsley, ancho, 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/pepper and hot sauce, to taste.
- Good served in bread bowls!
Nutrition Facts : Calories 548.2, Fat 31.7, SaturatedFat 12.7, Cholesterol 97.4, Sodium 602.3, Carbohydrate 37, Fiber 4, Sugar 3.5, Protein 29.2
SMOKED CHICKEN, WILD MUSHROOM AND CORN CHOWDER
A smokey, creamy corn chowder with chicken and mushroom. I have used smoked turkey legs instead of the chicken.
Provided by KelBel
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
- Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
- Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
- Heat through and serve with crumbled bacon on top.
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SMOKED CHICKEN CORN CHOWDER RECIPE - SOUTHERN LIVING
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- 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.
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