Fast Easy Chicken Corn Chowder Food

EASY CHICKEN CORN CHOWDER

Steps:

• Melt the butter in a large pot over medium heat. Add the onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently.
• Add in the flour; cook 1 minute, stirring constantly. Stir in the milk and remaining ingredients.
• Bring to a boil, and cook until thickened (about 5 minutes.)

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.

EASY CHICKEN CORN CHOWDER

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.

QUICK CHICKEN AND CORN CHOWDER

Steps:

• Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
• Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.

QUICK AND EASY CHICKEN AND HAM CORN CHOWDER

Steps:

• Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder.
• Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.

CHICKEN AND CORN CHOWDER

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.

FAST & EASY CHICKEN CORN CHOWDER

Steps:

• Sautee turkey bacon, onion and pepper in a little olive oil till veggies are soft(about 6 minutes). Add corn, soup and milk, simmer for 10 minutes. Then add diced chicken and seasoning if desired and simmer another 10 minutes till hot. Serve with a salad and some hot fresh breadsticks. ENJOY!

CHICKEN CORN CHOWDER

Steps:

• 1. Chop bacon and place In large soup kettle or dutch oven and cook to render the fat - on the stovetop of course. Meanwhile, chop celery, carrots, onion.
• 2. To the fat add the chopped/diced mirepoix (onions, celery, carrot) sweat for about 10 minutes on low heat, covered but stir occasionally and add salt and pepper to taste.
• 3. Add chicken stock and chicken breasts. You can use frozen chicken if you'd like. Add bay leaves, rosemary. Bring to boil and cover, place on simmer for 40 minutes stirring occasionally.
• 4. Remove chicken, set aside. Remove bay leaves and rosemary sprigs; do not add them back to the soup.
• 5. Peel and dice the 5 cups of yukon gold potatoes and corn. Add to soup pot.
• 6. Dice chicken into quarter inch pieces and add back to soup pot. Bring back to boil.
• 7. Cover, decrease heat to simmer, stir occasionally for 45 min or until potatoes break down. Soup should be thickening.
• 8. Add cream and butter, continue to cook on simmer 5-10 minutes,covered.
• 9. Taste prior to serving as you may want more salt and/or pepper.

EASY CORN CHOWDER

Steps:

• Cover potatoes, celery and onion with water and bring to a boil.
• Simmer for 20 minutes or until tender.
• Without draining any water, add all remaining ingredients and simmer for another 20 minutes.

EASY CORN CHOWDER I

Steps:

• In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.

CORN CHOWDER - FAST AND GREAT

Steps:

• In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
• Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
• Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.

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.

MARY'S QUICK & EASY CHICKEN CORN CHOWDER

Steps:

• Combine margarine, onion, potatoes and garlic in a microwave safe dish.
• Microwave on High for 6 minutes or until potatoes are soft.
• Spoon mixture into a Dutch oven or large pot.
• Add milk, cheese, chicken with liquid, corn, green chilies with liquid, hot sauce, salt and cumin.
• Heat on low for 15 minutes.
• Stirring often.
• Serve immediately.

CHICKEN CORN CHOWDER - QUICK

Steps:

• Melt butter in a large Dutch oven over medium heat.
• Add onion, celery and jalapeno, cook for 3 minutes or until tender, stirring frequently.
• Add flour, cook 1 minute, stirring constantly.
• Stir in milk and remaining ingredients.
• Bring to boil, cook until thick, about 5 minutes.