16 Quart Chicken Corn Soup Food

16 QUART CHICKEN CORN SOUP

Steps:

• Fill 16 quart stockpot half full of water.
• Add chickens, leftover celery and carrot, and onion slices.
• Boil until chickens are just about falling apart.
• Remove chickens and allow to cool completely.
• Strain broth and refrigerate overnight or until the fat floats.
• Skim off most of the fat and put the broth back into the 16 quart pot.
• Pick meat off the chickens and cut into small pieces, set aside.
• Cook broth, additional broth, fresh celery, and potatoes until potatoes are semi-soft.
• Add chicken and simmer for an additional half hour or so.
• Add frozen corn and boullion and simmer until desired consistency is reached.
• Serve hot or allow to cool, pack into containers, and freeze.
• The longer this is allowed to sit, the better it is!

CREAMED CHICKEN AND CORN SOUP

Steps:

• Directions.
• 1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
• 2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4hours.
• 3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon.

CHICKEN CORN SOUP I

Steps:

• In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
• Cut corn from cobs if using fresh corn.
• Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
• In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

CROCKPOT CRAB AND CORN SOUP

Steps:

• Use a 4-quart slow cooker. Pour the broth into your crockpot, and add butter and onion. Stir in frozen corn, garlic, butter, cayenne, and the crabmeat (make sure you pick through canned crab--shells often occur!) Cover and cook on low for 8 hours, high for 4 hours, or until the onion is cooked through and translucent.
• If you'd like a thicker broth, pulse a few times with an immersible blender, or scoop out a cup or so and blend in a traditional stand blender, then stir it back inches Add half and half or cream. Stir well, and ladle into bowls or bread bowls, and garnish with avocado slices.

CHICKEN, SAUSAGE AND CORN CHOWDER

Steps:

• Place a 4-quart heavy-bottomed saucepan over medium-high heat and add the oil.
• When the oil is hot, add the kielbasa and cook, stirring, until lightly browned, about 4 minutes.
• Using a slotted spoon, transfer the kielbasa to a double layer of paper towels.
• Set aside.
• Add the onion to the pan and cook, stirring frequently, until golden, 6 to 7 minutes.
• Add 1/2 cup of the broth and simmer for 2 minutes, scraping up the browned bits.
• Add the remaining 2 1/2 cups broth, kielbasa, corn, potato, chicken, lentils and bay leaf.
• Reduce the heat to medium and simmer, covered, for 25 minutes, or until the potato and lentils are tender.
• Whisk the sour cream into the soup.
• Stir in the spinach, salt and pepper, reduce the heat to low and cook until the soup is just heated through and the spinach is wilted, 2 to 3 minutes. (Do not let it boil.)
• Remove the bay leaf and serve immediately, sprinkled with the parsley.
• Nutritional information per serving: 250 calories (14.7% from fat), 4.1 g fat (0.9 g saturated fat), 19.8 g protein, 35.6 g carbohydrate, 15 mg cholesterol, 709 mg sodium.

ROASTED CORN SOUP WITH CHICKEN

Steps:

• Grill chicken breast and chop in to small bite size pieces.
• Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
• Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
• In a 4-quart Dutch oven cook onion, sweet pepper and garlic in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
• In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through.
• Add chopped chicken and heat through.
• To serve, ladle soup into bowls.
• If enchilada sauce is need for chicken enchiladas, blend the ingredients.