Iowa Chicken Corn Chowder Food

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.

CHICKEN & CORN CHOWDER

Steps:

• Heat the soup, potato, corn, milk, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
• Reduce the heat to medium-low. Cover and cook for 15 minutes or until the potatoes are tender, stirring occasionally.

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.

IOWA CHICKEN CORN CHOWDER

Steps:

• In Dutch oven over medium heat, cook bacon until crisp. Remove with slotted spoon. Pour off all but 2 tablespoons of the drippings.
• Add chicken, onion, and celery. Cook 10-15 minutes or until tender, stirring frequently.
• Meanwhile, in blender container combine 1 cup chicken broth and 2 cups corn. Blend on high speed until smooth, scraping sides occasionally.
• Into Dutch oven stir pureed corn, remaining corn kernals, potatoes, remaining chicken broth, and salt.
• Bring to a boil over high heat, reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender.
• Stir in cream, parsley, and pepper; simmer 2-3 minutes.
• Taste for seasoning.
• Stir in bacon.

CHICKEN AND BACON CORN CHOWDER

Steps:

• To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
• To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
• Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

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.

IDAHO-IOWA CORN AND POTATO CHOWDER

Steps:

• Brown the bacon in a heavy saucepan.
• Remove the bacon to a paper towel and drain the saucepan, reserving 2 tablespoons drippings.
• Cut the chicken into cubes.
• Add the chicken, onion, and celery to the drippings in the saucepan.
• Cook for 10 to 15 minutes or until the chicken and vegetables are tender, stirring constantly.
• Combine 2 cups of the corn and 1 cup of the chicken broth in a blender container and process until smooth.
• Add the pureed corn, the remaining broth, the remaining corn, potatoes, and salt to the chicken mixture.
• Bring to a boil and reduce the heat. Simmer for 30 minutes or until the potatoes are tender.
• Stir in the cream and parsley and simmer for 5 minutes.
• Add the bacon, salt, and pepper. Ladle into soup bowls.

CORN CHOWDER FROM IOWA

Steps:

• Brown sausage & onion. Drain grease.
• Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes
• Add corn, cheese, and milk. Heat through. Serves 6.
• TIP: I usually brown up large batches of sausage and freeze in one-pound portions. Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.

JALAPENO CHICKEN CORN CHOWDER

Steps:

• Slice roasted red pepper strips into thin slices. Carefully remove stem and seeds from the jalapeno peppers and discard; finely chop the peppers.
• In a blender combine the chicken broth with 1 1/2 cups of the corn. Blend until nearly smooth.
• In a large saucepan combine the broth mixture and the remaining 1 1/2 cups of corn. Stir in cooked chicken, milk, red peppers, and jalapenos. Simmer over medium heat until heated through.
• Garnish each serving with Monterey Jack cheese.

IOWA HAM AND CORN CHOWDER

Steps:

• Combine onion, water, 1/2 cup chicken broth and potatoes in a large saucepan.
• Cook over medium heat about 10 minutes, or until potatoes are tender.
• Use a spoon or masher to crush potatoes.
• Combine margarine and flour; stir into potato mixture.
• Blend in remaining broth, stirring until thickened.
• Stir in corn, milk, ham and pepper.
• Cook on low heat until chowder is hot.
• Top individual servings with desired garnishes.

SPICY CHICKEN CORN CHOWDER

Steps:

• Bring chicken broth to a boil in a medium saucepan.
• Season chicken with salt and pepper and add to pot with broth. Simmer, covered, over medium-low heat 10-15 minutes, flipping chicken half way through.
• Transfer chicken to plate and reserve broth. Shred chicken into bite size pieces.
• Cook smoked turkey, pastrami and onion in soup pot with the spices for about 5 minutes. Add all corn, cook for 2 minutes. Add reserved chicken broth and bring to a boil. Simmer over medium heat until slightly thickened.
• Stir in soy milk and chicken and let it cook for another 5 minutes.
• Tips: While I love homemade chicken stock, I almost never have time these days to make it fresh. Now you can find great organic and msg free chicken or vegetable stock/broth in your local groceries that will work great in this and any other recipe that call for it. The key to a good grocery chicken stock is too look for one that has a short ingredient list that includes vegetables like carrots, celery and onions.