Loaded Chicken And Corn Chowder Recipe 455 Food

CREAMY CHICKEN AND CORN CHOWDER

Steps:

• In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
• Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
• Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
• Recipe Source: adapted with some changes from BHG

LOADED CHICKEN AND CORN CHOWDER RECIPE - (4.5/5)

Steps:

• Vitamix Preparation: Place the milk, chicken stock, onion, thyme, garlic, chicken breast, 4 quarters of potato, 1/2 cup of corn, salt, and pepper into the Vitamix container. Secure the lid and place the container on the base. Start the machine on low speed for 10 seconds and then increase the speed to high and run for 8-9 minutes. Turn the machine off, remove the lid-plug carefully, and through the opening add the bacon, remaining potato, and corn. Secure the lid-plug back in the container lid and pulse on low 3-4 times so the bacon, potato, and corn are chopped into small pieces. Ladle into serving bowls and top with cheese and scallions. Stove-top Preparation: Heat 1 Tbsp oil over medium heat in a 2-3 quart sauce pot. Add the onions and garlic and sauté until the onions are translucent. Add the stock, thyme, chicken, 4 quarters of potato, 1/2 cup corn, salt, and pepper. Simmer for about 5-10 minutes. Remove the pot from the heat and add the milk. Place the soup into a blender and hold the lid in place with a dish towel (to prevent the lid from popping off). Blend on low, to start, and gradually increase the speed, pureeing until smooth. Place the remaining potato, corn, and bacon into the blender and pulse until chopped. Ladle into serving bowls and top with cheese and scallions.

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.

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.

SIMPLE CORN AND CHICKEN CHOWDER

Steps:

• In a Dutch oven, combine chicken, corn and broth; bring to a boil, over high heat, then lower heat and simmer until chicken is no longer pink, about 12 minutes.
• Remove chicken and corn to a cutting board to cool slightly.
• Add, to the Dutch oven, half the green peppers; stir in milk and potato flakes.
• Shred chicken and return to pot.
• Cut corn from cobs and return to pot.
• Season with salt and pepper to taste.
• Serve in individual bowls and garnish with remaining green pepper and crushed red pepper flakes and/or paprika, if desired.

CHICKEN CORN CHOWDER

Steps:

• Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.
• In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.

CHICKEN AND CORN CHOWDER

Steps:

• Cook potatoes in chicken broth until tender, but not mushy. Add corn and cooked chicken and bring to a boil. Remove from heat, add coconut milk, and serve immediately.

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.