CURRIED CHICKEN CORN CHOWDER
This recipe is close to one my mom used to make for us kids when the weather turned cold. Hers called for heavy cream, but I came up with a slimmer version that I think is pretty true to the original! -Kendra Doss, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat butter over medium heat. Add onions and celery; cook and stir until tender. Stir in seasonings; cook 30 seconds longer., Stir in corn and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a small bowl, whisk flour and milk until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken and cilantro; heat through.
Nutrition Facts : Calories 229 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 582mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
EASY CHICKEN AND CORN CHOWDER
This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.
Provided by Athyna
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g
CURRIED CHICKEN CORN CHOWDER
Make and share this Curried Chicken Corn Chowder recipe from Food.com.
Provided by hepcat1
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a Dutch oven over medium heat.
- Add onion and jalapeno, and cook 10 minutes, stirring frequently.
- Add curry, and cook 30 seconds, stirring constantly.
- Add stock and corn, and bring to a boil, stirring occasionally.
- Reduce heat; simmer 15 minutes.
- Lightly spoon flour into a dry measuring cup, and level with a knife.
- Place flour in a small bowl.
- gradually add milk, stirring with a whisk until well blended to form a slurry.
- Stir slurry into corn mixture, and bring to a boil.
- Cook for 3 minutes or until mixture thickens, stirring frequently.
- Stir in chicken, cilantro, salt, and black pepper.
Nutrition Facts : Calories 379.5, Fat 10.6, SaturatedFat 3.5, Cholesterol 53.1, Sodium 1001.6, Carbohydrate 47.8, Fiber 4.8, Sugar 11.3, Protein 26.5
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
EASY CHICKEN CORN CHOWDER
When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan
Provided by Taste of Home
Time 30m
Yield 4 servings (1-1/2 quart).
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.
Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.
CORN AND CHICKEN CHOWDER
A very hearty soup that is low fat and delicious! To make this soup even a little healthier you can omit the salt.
Provided by Cheryl Long
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Yield 20
Number Of Ingredients 13
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.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 17.1 g, Cholesterol 23.5 mg, Fat 4.4 g, Fiber 2.1 g, Protein 11 g, SaturatedFat 1.2 g, Sodium 164.5 mg, Sugar 3.6 g
CREAMY CURRIED CHICKEN
The is one of my favorite recipes. My fiancee has me make this for quite often!
Provided by vakatik
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
- Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
- Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
- Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 9.6 g, Cholesterol 59.5 mg, Fat 6.6 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.2 g, Sodium 723.1 mg, Sugar 3.1 g
CURRIED CORN CHOWDER
Make and share this Curried Corn Chowder recipe from Food.com.
Provided by Shahana
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil pot over high heat; add onion and curry powder and cook, stirring frequently until onion is translucent. Approx 5 minutes.
- Add potatoes, celery, vegetable broth, pepper and cayenne and simmer over high heat until potatoes are tender - 15 - 20 minutes.
- Add corn and milk and heat through.
Nutrition Facts : Calories 401.5, Fat 9.2, SaturatedFat 1.2, Cholesterol 2.5, Sodium 452.1, Carbohydrate 70.1, Fiber 6.9, Sugar 7.2, Protein 15.1
CHICKEN CORN CHOWDER
Using precooked chicken makes this recipe a breeze to prepare on busy weeknights.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Cook bacon in a large saucepan over medium-high heat, stirring often, until crisp and brown, 3 to 5 minutes; transfer to a plate with a slotted spoon.
- Add onion and celery to rendered fat in pan; cook over medium heat, stirring often, until softened, 5 to 7 minutes. Add flour, and cook, stirring, about 1 minute. Add milk, and bring to a boil, stirring occasionally.
- Add chicken, potatoes, corn, and cayenne; season with salt and pepper. Return to a boil. Reduce heat to medium, and simmer until heated through, 3 to 5 minutes. Serve sprinkled with reserved bacon.
Nutrition Facts : Calories 530 g, Fat 20 g, Fiber 4 g, Protein 39 g
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