Creamy Spicy Corn Chowder With Chicken Food

CREAMY CHICKEN VEGETABLE CHOWDER

Steps:

• Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
• Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.
• Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.

CREAMY CHICKEN CORN CHOWDER

Steps:

• In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.

EASY CHICKEN AND CORN CHOWDER

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.

KITTENCAL'S SPICY MEXICAN CHICKEN CORN CHOWDER

Steps:

• Heat butter and oil in a Dutch oven over medium.
• Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
• Add in broth; bring to a boil over medium-high heat.
• Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
• Season with salt, pepper and Tabasco to taste.
• Ladle into bowls then sprinkle with more shredded cheese.

CREAMY CORN CHOWDER

Steps:

• Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

SPICY CORN CHOWDER

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion, red and green bell peppers, cumin and cayenne and sauté until vegetables are tender, about 8 minutes. Add flour and stir 1 minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth. Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with cilantro if desired and serve.

CREAMY SPICY CORN CHOWDER WITH CHICKEN

Steps:

• In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.
• In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.
• Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.

CREAMY CHICKEN CORN CHOWDER

Steps:

• In a large saucepan, combine the broth, potato, corn, garlic, thyme, and pepper.
• Bring mixture to a boil. Then reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
• Combine flour and milk until smooth; gradually add to the vegetable mixture.
• Bring mixture to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat, then stir in cheese until melted.
• Add the cooked chicken and keep the heat on low until everything is heated through.
• Add salt to taste, and then it's ready to serve!