Hearty Chicken Corn Chowder Food

HEARTY CORN CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside., Saute celery and onion in drippings until onion is lightly browned. Add potatoes and water. Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until potatoes are tender, about 30 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.

HEARTY CHICKEN CORN CHOWDER

Steps:

• 1. Puree 2 cups of frozen corn; set aside.
• 2. In a large soup pot, cook bacon until crisp.
• 3. Drain fat, leaving 2 tablespoons in the pan. Add chicken and cook over medium heat until no longer pink, about 6 minutes. (If using rotisserie chicken, skip this part.) Add onion, celery and peppers and saute for 2 minutes or until tender.
• 4. Stir in flour. Cook for 1 - 2 minutes. Stir in half and half and heavy cream. Cook over medium heat, stirring constantly.
• 5. Add pureed corn to the pot. Heat to boiling, stirring constantly for 1 minute. Stir in pepper, bouillon paste, potatoes and remaining corn.
• 6. Heat through. Stir in bacon. (I leave the bacon to use as a garnish, so it stays crisp - you can add it to the pot if you prefer. ) Serve immediately.

HEARTY CORN CHOWDER

Steps:

• Heat butter in a large pot.
• Sauté the onion and garlic until onion is transparent.
• Add the potatoes and toss in the butter to coat.
• Pour in the chicken stock and let simmer about 10 minutes or until potatoes are tender.
• With a potato masher lightly mash the potatoes, leaving some chunks.
• Stir in the creamed corn and milk.
• Simmer on low heat gently, uncovered, stirring occasionally to prevent sticking.
• *Do not allow to boil as there is a chance the milk may curdle.
• *Simmer gently for 10 minutes or until chowder has thickened.