Chicken Corn Potato Chowder Recipe With Green Chiles Cheddar Cheese Food

CHICKEN CHEDDAR CORN CHOWDER

Steps:

• In a large Dutch oven, cook bacon until crisp. Remove from pan; crumble and set aside.
• Add the red pepper, garlic and onion to the pot and cook until vegetables are just tender. Stir in the chicken broth and bring to a boil. Add the diced potatoes and cooked chicken to the pot and simmer until the potatoes are tender, about 10 minutes.
• In a medium bowl, whisk together the flour and half and half until smooth. Gradually stir the flour mixture into the soup, stirring constantly until soup thickens. Stir in the corn and .
• Simmer for an additional 10-15 minutes. Remove from heat and stir in cheese and reserved bacon. Season with salt and pepper, to taste. Garnish with fresh chopped parsley, and additional cheese and bacon, if desired.

CHICKEN, CORN & POTATO CHOWDER RECIPE WITH GREEN CHILES & CHEDDAR CHEESE

Steps:

• Cook bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
• To the bacon drippings, add chicken, onion, red bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes. Add diced green chiles and cook for an additional minute. Add chicken broth and potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender. Add frozen whole-kernel corn and creamed corn, and stir well.
• Pour flour into a medium bowl. Gradually whisk in skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in 1½ cups grated sharp Cheddar cheese and cayenne pepper. Season with salt and pepper. Ladle the soup into bowls and garnish with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.

CORN AND GREEN CHILE CHOWDER

Steps:

• Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
• In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
• Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.

EASY CHICKEN CORN CHOWDER WITH CHILIES

Steps:

• Put soup in large pot.
• Mix flour with 3 Tablespoons of the milk.
• Add to the pot with remaining milk and rest of the ingredients.
• Cook until potatoes are tender.

LOW FAT CHICKEN, CORN, AND GREEN CHILE CHOWDER

Steps:

• Spray a large saucepan with cooking spray, then add onions through garlic and saute over mediun-high heat. Add a little chicken broth to prevent burning and cook 8-10 minutes.
• Add corn, chicken, chiles, pepper, and remaining broth. Bring to a boil 2-3 minutes.
• Dissolve cornstarch in the half and half, then stir into soup.
• Bring to a boil, then serve.

CHEDDAR CHICKEN CHOWDER

Steps:

• Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside.
• Add the chicken, onion, bell pepper and garlic to the drippings in the pan; saute for 5 minutes. Add broth and potato and bring to a boil. Cover and reduct heat. Simmer for 20 minutes or until potato is tender. Add corn; stir well.
• Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and pepper. Top with crumbled bacon.

CORN AND CHICKEN CHOWDER

Steps:

• Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.
• Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.
• Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.
• Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.

CHEESY POTATO AND CORN CHOWDER

Steps:

• In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
• Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
• Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

CHICKEN AND CORN CHOWDER WITH SWEET POTATOES

Steps:

• Combine milk and muffin mix in a bowl. Set aside.
• Saute onion in butter until soft (about 8 min.).
• Add garlic, cumin, and oregano.
• Cook until fragrant.
• Add broth, chicken and potatoes.
• Bring to a boil.
• Reduce heat and simmer until potatoes are tender.
• Stir in reserved muffin mixture and simmer until soup thickens (about 10 minutes).
• Add cheese and corn and cook until heated through.
• Season to taste with salt and pepper.
• Add parsley. Stir and serve.

CHEESY POTATO AND CORN CHOWDER

Steps:

• In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
• Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
• Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.