Iowa Chicken Corn Chowder Food

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.

CHICKEN AND CORN CHOWDER

Steps:

• Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
• Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
• Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

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.

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 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.

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.

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.

CHICKEN CORN CHOWDER

Steps:

• In a large stock pot, add the water, boullion and chicken leg quarters. Simmer 30-45 minutes until chicken is cooked through. Remove the chicken pieces and cool. Remove the chicken meat from the bones and return to the stock pot.
• In a saute pan, add the bacon and cook until crisp. Drain and add the bacon to the stock pot. Add 2 tablespoons butter to the remaining bacon grease. Dice the onion, bell pepper and celery. Add to the bacon grease and saute until soft. Add to the stock pot. Dice the carrot and potato and add to the stock pot along with the creamed corn and fresh corn. Simmer on a low boil for 10 minutes until the carrot and potato are soft. Season with parsley, salt and pepper.
• Add the milk and shredded cheddar cheese and heat on low heat until the cheese is melted. Do not let boil.
• If you wish, top each bowl with additional cooked bacon, chives, shredded bacon and oyster crackers.

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.