Chicken And Mushroom Chowder Food

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CREAMY CHICKEN AND MUSHROOM CHOWDER



Creamy Chicken and Mushroom Chowder image

Upgrade your dinner with this hearty Chicken and Mushroom Chowder recipe.

Categories     chicken and mushroom chowder     chowder recipes     winter soups     chicken dinners

Time 35m

Yield 4

Number Of Ingredients 15

1 tbsp. butter
1 clove garlic, minced
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 tbsp. freshly chopped thyme
kosher salt
1 lb. red potatoes, quartered
8 oz. baby bella mushrooms, sliced
1 qt. unsalted chicken broth
1 bay leaf
4 c. shredded rotisserie chicken
1 c. heavy cream
Freshly ground black pepper
2 tbsp. freshly chopped chives

Steps:

  • In a large Dutch oven over medium heat, melt butter. Cook garlic, onions, celery, carrots, and thyme. Season with salt and stir occasionally, 5 minutes.
  • Add potatoes, mushrooms, chicken broth, and bay leaf, and simmer until potatoes are tender, 20 minutes.
  • Add chicken, heavy cream, and pepper and simmer, 5 minutes, then remove bay leaf.
  • Garnish with chives and serve immediately.

CREAMY CHICKEN AND MUSHROOM CHOWDER



Creamy Chicken and Mushroom Chowder image

Perfect for a chilly weeknight meal, this creamy chicken and mushroom chowder is thick, savory, and loaded with plenty of chicken, mushrooms and potatoes!

Provided by The Chunky Chef

Categories     Entree     Main Course     Soup

Time 45m

Number Of Ingredients 18

1 Tbsp olive oil
2 Tbsp unsalted butter
8 oz cremini (baby portobello) mushrooms, sliced
4 cloves garlic, minced
1 yellow onion, diced
2 carrots, peeled and finely diced
2 stalks celery, diced
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp dried thyme
1/4 cup all purpose flour
4 cups chicken stock (reduced sodium)
4-5 medium red potatoes, diced into 1/2 inch cubes
1 dried bay leaf
2/3 cup heavy cream (or half and half)
2 cups shredded chicken
additional black pepper, for garnish
minced fresh parsley, for garnish

Steps:

  • Heat a large dutch oven or heavy bottomed pot over MED heat. Add olive oil and butter. Add mushrooms, garlic, onion, carrots and celery, and cook, stirring occasionally, about 5 minutes, until soft.
  • Stir in salt, pepper, and thyme. Add flour and stir to coat, cooking 1 minute. Stir in chicken stock, scraping bottom of the pan to loosen the browned bits.
  • Add potatoes and bay leaf, and bring to a low boil. Boil for 12-15 minutes, until thickened and potatoes are fork tender. If chowder is getting too thick, add additional chicken stock or water as needed.
  • Stir in cream and shredded chicken and cook 2 minutes, or until heated through. Taste and adjust seasonings as necessary, then serve.

Nutrition Facts : Calories 348 kcal, ServingSize 1 serving

CHUNKY CHICKEN & MUSHROOM CHOWDER



Chunky Chicken & Mushroom Chowder image

Make and share this Chunky Chicken & Mushroom Chowder recipe from Food.com.

Provided by skat5762

Categories     Chowders

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces cremini mushrooms, sliced or quartered
1 (1 1/4 lb) whole bone-in chicken breasts
2 cups ready-to-serve chicken broth
1 cup water
6 red potatoes, scrubbed and cut into one inch chunks
1 carrot, cut into 1/4 slices
3/4 teaspoon salt
1/8 teaspoon black pepper
1 cup milk
1/4 cup heavy cream
1/2 teaspoon Worcestershire sauce

Steps:

  • In a 3 quart pot, bring chicken breast, broth, and water to a boil over high heat.
  • Reduce heat to low, cover, and simmer about 20 minutes, or until the chicken is no longer pink inside.
  • Remove the chicken from the broth and set aside the pot with the broth.
  • Remove and discard chicken skin and bones.
  • Tear chicken meat into large pieces; set aside.
  • To the broth in the pot, add potatoes, carrot, 3/4 teaspoon of the salt, the thyme, and black pepper.
  • Cover and simmer about 15 minutes, or until the potatoes are tender.
  • Add milk, cream, mushrooms, and the reserved chicken meat.
  • Bring to a boil.
  • Reduce heat, cover, and simmer 5 minutes.
  • Taste and add the remaining salt if needed, along with the Worcestershire sauce.
  • Serve with crusty French bread.

CHICKEN AND MUSHROOM CHOWDER



Chicken and Mushroom Chowder image

This is a hearty, meal in a bowl, good for cold days chowder. Serve it with crusty bread for a complete meal. It looks like a lot of ingredients but this is actually after-work friendly. Recipe adapted from Chicago Tribune's Good Eating section

Provided by Hey Jude

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 20

1/4 cup dried porcini mushrooms
boiling water
2 slices bacon
1 skinless chicken breast half, diced
1 medium onion, diced
2 russet potatoes, peeled if you wish and diced
2 cloves garlic, minced
2 ears sweet corn, kernels sliced off
2 (14 1/2 ounce) cans chicken broth
1 (28 ounce) can peeled tomatoes, drained and chopped
2 cups packed fresh spinach leaves
1 bay leaf
2 tablespoons fresh thyme leaves
1 teaspoon herbes de provence
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground allspice
fresh ground black pepper, to taste
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped cilantro

Steps:

  • Cover mushrooms with boiling water and set aside for 20 minutes.
  • Cook bacon in a dutch oven over medium heat until crisp, about 5 minutes; crumble into pieces and set aside.
  • Add onions to dutch oven, cook until softened, about 3 minutes; add garlic, cook 1 minute; add chicken and cook, stirring often, until it turns white, about 4 minutes; add potatoes, corn, broth and tomatoes, cook 4 more minutes.
  • Slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to chowder; drain mushrooms and add to the pot.
  • Increase heat to medium-high; cook until potatoes are tender, about 10 minutes; adjust seasoning, stir in parsley and cilantro into chowder.
  • Garnish with bacon.

CHICKEN-MUSHROOM CORN CHOWDER



Chicken-Mushroom Corn Chowder image

Make and share this Chicken-Mushroom Corn Chowder recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1 (8 ounce) package fresh mushrooms, sliced
1 onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1/2 teaspoon cayenne pepper (or to taste)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 (14 ounce) cans chicken broth
1 (16 ounce) package frozen corn
2 1/2 cups cooked chicken, chopped
1 (10 ounce) can cream of chicken soup, undiluted
1/2 tablespoon sugar
salt and pepper
1 cup half-and-half cream (or use full-fat milk)
2 tablespoons flour
grated cheddar cheese (optional)

Steps:

  • Melt the butter in a large Dutch oven over medium heat; add in the onions, garlic, basil, thyme and cayenne and mushroom slices and saute for about 5 minutes or until the veggies are tender.
  • Add in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar; mix to combine and simmer for about 20 minutes.
  • In a small bowl whsi together the half and half cream with flour; add to the simmering soup; cook for about 5 minutes or until thickened, season with salt and pepper to taste.
  • Ladle into bowls and top with grated cheddar cheese if desired.
  • Delicious!

CHICKEN AND MUSHROOM STEW



Chicken and Mushroom Stew image

Soft, juicy chicken, combined with cremini mushrooms and herbs make this one of the most comforting meals on a cold or warm night. Serve over egg noodles, mashed potatoes, or by itself. Make sure you have delicious bread to gather up the savory juices.

Provided by MommyLady

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h5m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil, or more to taste
1 extra large onion, diced
2 (16 ounce) packages cremini mushrooms, sliced
6 medium carrots, sliced
3 stalks celery, diced
2 pounds boneless, skinless chicken thighs
4 cloves garlic, smashed
salt and ground black pepper to taste
1 (32 ounce) carton beef stock
1 sprig fresh rosemary, or more to taste

Steps:

  • Heat 2 tablespoons oil in a Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and started to brown, 8 to 10 minutes. Add mushrooms, carrots, and celery; saute for 3 to 4 minutes more.
  • Add chicken thighs, garlic, a drizzle of olive oil, salt, and pepper. Stir really well then add beef stock and rosemary. Bring to a boil.
  • Lower the heat and simmer until chicken is very tender and no longer pink in the center and the juices run clear, about 1 1/2 hours. The mushrooms will give off lots of liquid during the simmering process to meld with the broth.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 19.6 g, Cholesterol 93.4 mg, Fat 16.2 g, Fiber 6.6 g, Protein 36.2 g, SaturatedFat 3.9 g, Sodium 263 mg, Sugar 7.6 g

WILD MUSHROOM, SMOKED CHICKEN AND CORN CHOWDER



Wild Mushroom, Smoked Chicken and Corn Chowder image

Wonderful smoky flavor from dried wild mushrooms and smoked chicken. Serve with Roasted Red Pepper Cornmeal Scones (recipe #23471).

Provided by southern chef in lo

Categories     Chowders

Time 50m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 13

6 slices of thick sliced bacon, diced
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cups of frozen white shoepeg corn, thawed, divided
1 1/2 cups chopped smoked chicken or 1 1/2 cups turkey
3 medium red potatoes, peeled, and, chopped
1/2 cup sliced and diced wild mushroom
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon fresh ground black pepper
4 cups water
2 cups half-and-half, divided

Steps:

  • In large pot or dutch oven, cook bacon over medium-high heat 4 to 6 min until browned. Place on paper towel-lined plate.
  • Drain all but 1 tablespoon of the drippings from the pot. Cook onion, red pepper, and green pepper, for 5 minutes or until crisp-tender. Return the bacon to the pot.
  • Stir in 2 cups of the corn, chicken, potatoes, mushrooms, salt, cayenne pepper,and black pepper.
  • Add 4 cups of water or enough to cover.
  • Partially cover pot and bring to a boil.
  • Reduce heat to low; cook for 30 minute.
  • Meanwhile in blender or food processor, blend remaining 1 cup of corn and 1 cup of the half-and-half until almost smooth.
  • Just before serving, stir the pureed corn mixture and remaining half-and-half into the soup bring just to a simmer.
  • (DO NOT LET BOIL SOUP WILL CURDLE).

CHICKEN AND MUSHROOM CHOWDER



Chicken and Mushroom Chowder image

This is a wonderful all-in-one chicken dish perfect when you need to whip up dinner quickly - even quicker if you already have leftover cooked chicken.

Provided by Joanie

Categories     Chowder

Time 1h

Yield 4

Number Of Ingredients 13

3 cups chicken broth
½ cup water
1 pound cubed cooked chicken breast meat
1 ½ teaspoons dried oregano
¼ teaspoon pepper
½ cup uncooked long grain rice
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 carrot, finely chopped
¾ pound mushrooms, sliced
3 tablespoons all-purpose flour
1 cup milk

Steps:

  • In a large saucepan, bring chicken broth and water to a boil. Stir in chicken, and season with oregano and pepper. Add rice, and reduce heat.
  • Heat olive oil in a medium saucepan over medium heat, and saute garlic, onion, carrot, and mushrooms until tender. Thoroughly mix in the flour. Transfer to the broth mixture.
  • Stir milk into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 33.8 g, Cholesterol 90 mg, Fat 13.6 g, Fiber 2.5 g, Protein 38.6 g, SaturatedFat 3.7 g, Sodium 113.1 mg, Sugar 6.2 g

CHICKEN AND MUSHROOM CHOWDER



Chicken and Mushroom Chowder image

This is a wonderful all-in-one chicken dish perfect when you need to whip up dinner quickly - even quicker if you already have leftover cooked chicken.

Provided by Joanie

Categories     Chowder

Time 1h

Yield 4

Number Of Ingredients 13

3 cups chicken broth
½ cup water
1 pound cubed cooked chicken breast meat
1 ½ teaspoons dried oregano
¼ teaspoon pepper
½ cup uncooked long grain rice
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 carrot, finely chopped
¾ pound mushrooms, sliced
3 tablespoons all-purpose flour
1 cup milk

Steps:

  • In a large saucepan, bring chicken broth and water to a boil. Stir in chicken, and season with oregano and pepper. Add rice, and reduce heat.
  • Heat olive oil in a medium saucepan over medium heat, and saute garlic, onion, carrot, and mushrooms until tender. Thoroughly mix in the flour. Transfer to the broth mixture.
  • Stir milk into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 33.8 g, Cholesterol 90 mg, Fat 13.6 g, Fiber 2.5 g, Protein 38.6 g, SaturatedFat 3.7 g, Sodium 113.1 mg, Sugar 6.2 g

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