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
HARVEST CREAMY CORN "CHOUP" WITH PARSLEY
Somewhere between chowder and soup, this is a tasty vegetable Choup
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a medium soup pot over medium-high heat with extra-virgin olive oil. Add bacon to hot oil and cook until crisp at edges. Add onions and corn, zucchini and potatoes and bell pepper as you get them chopped. Also add to the soup pot the bay leaf, thyme sprigs, paprika, and salt and pepper, to taste. Cook for about 7 to 8 minutes to begin to soften the vegetables. Sprinkle flour into the pot, stir and cook 1 minute. Stir in the stock and let it come up to a bubble and thicken up a bit. Then stir in cream, parsley and hot sauce, to taste, and simmer 5 minutes. Season the soup with salt and pepper and serve with crackers or popcorn to float on top.
HARVEST CHOWDER
A delightful medley of wholesome ingredients come together in this comforting autumn favorite. Serve with toasted bread for a very satisfying main dish.
Provided by Debs Recipes
Categories Chowders
Time 1h
Yield 2 quarts, 16 serving(s)
Number Of Ingredients 15
Steps:
- Fry bacon in heavy stock-pot; remove, drain, crumble, then set bacon aside.
- Saute onion, celery, and carrots in stockpot in a small amount of reserved bacon fat; add mushrooms and zucchini and continue sauteeing for 2 minutes.
- Add water; cover stock pot and simmer until vegetables are tender.
- Add corn, peas, mashed potatoes, and milk and heat through.
- Add cheese and stir until melted; season, and serve hot.
- *Note:For this recipe I like to use mashed potato flakes prepared according to package directions using 2 2/3 c water, 1/4 c margarine, 1 tsp salt, 1 c milk, and 2 2/3 c potato flakes to make 3 1/3 cups/8 servings.
Nutrition Facts : Calories 266.4, Fat 15.3, SaturatedFat 7.5, Cholesterol 37, Sodium 632.9, Carbohydrate 23.7, Fiber 2.5, Sugar 3.9, Protein 10.8
HARVEST CHOWDER
This is a hearty soup recipe that my brother in law introduced me to. It is very easy and I don't think I have met a person who does not like it. It is great served with some crusty bread or some piping hot corn bread.
Provided by psychotammymom
Categories Chowders
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef with onions. Add salt and pepper to taste. drain.
- Mix in remaining ingredients. Do NOT drain the canned good.
- Heat until cheese is melted and soup is thoroughly heated.
CHICKEN CORN CHOWDER
My family's take on chicken corn chowder. Use good quality thick bacon for the recipe, and go organic for as many ingredients as possible. Must use yukon gold or other smaller gold potatoes as they help thicken the soup. Use of other potatoes will not work. This is not a low fat/low calorie food, just a warning.
Provided by djunqx
Categories Chowders
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 13
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.
HAVRVEST TOMATO CORN CHOWDER
Havrvest is harvest with a Boston accent when you can't correct the speling of the title. If you are fortunate to have a surplus of tomatoes or corn you can substitute them for the canned ingredients. If the Chowdah gets to thick, add a bit of milk.
Provided by Lorac
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in a soup pot until browned but not crisp.
- Drain off all but 2 tbls of the fat, then add onions and saute until transparent.
- Add celery, potatoes and broth, bring to a boil, reduce heat and simmer until potatoes are almost tender.
- Add tomatoes, paprika, garlic powder and hot sauce, bring to a boil, reduce heat and simmer 10 minutes.
- Add corn and simmer 5-10 minutes.
- Stir in cream and serve.
Nutrition Facts : Calories 516, Fat 30.3, SaturatedFat 16, Cholesterol 89.7, Sodium 485.3, Carbohydrate 55, Fiber 8.3, Sugar 13.1, Protein 12.9
COUNTRY-STYLE CHICKEN, CORN, AND LIMA BEAN CHOWDER
Make and share this Country-Style Chicken, Corn, and Lima Bean Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a 4-quart pot over med-high heat; add in chicken; cook/stir until the chicken has turned white and is just beginning to brown, about 5 minutes.
- Remove the chicken from the pan; set aside.
- Add the onion and chile to the pan; cook/stir until the onion begins to soften, 2-3 minutes.
- Stir in the corn, potato, and chicken; add in the broth and bring to a boil.
- Partially cover the pan, decrease heat to med-low and simmer until the potato is tender, about 15 minutes.
- Season to taste w/ salt and pepper.
- Stir the lima beans; cook until they are tender and heated through, about 5 minutes.
- Stir in the basil and serve.
Nutrition Facts : Calories 206.4, Fat 2.5, SaturatedFat 0.5, Cholesterol 21.6, Sodium 35.5, Carbohydrate 33, Fiber 5.6, Sugar 3.7, Protein 15.1
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