Smoked Chicken Sweet Potato Corn Chowder Food

CHICKEN, SWEET POTATO, AND CORN SLOW-COOKER CHOWDER RECIPE

Steps:

• Combine the first 10 ingredients in a 6-quart slow cooker. Cover and cook on HIGH until chicken and sweet potatoes are tender, about 4 hours. Remove chicken from slow cooker. Coarsely shred, discarding bones; set aside.
• Whisk together cream and cornstarch in a bowl until smooth; stir into soup. Cover and cook until slightly thickened, about 30 minutes. Stir in chicken and parsley. Top with hot sauce and chives.

SMOKED CHICKEN CORN CHOWDER RECIPE

Steps:

• Cut kernels from cobs. Reserve corn and cobs.
• Cook bacon in a Dutch oven over medium-low 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
• Increase heat to medium-high. Sauté onion and next 4 ingredients in hot drippings 5 minutes or until tender. Add potato, and sauté 1 minute. Add broth and reserved corn cobs, and cook 12 to 15 minutes or until potatoes are tender. Stir in chicken, next 3 ingredients, and corn kernels. Reduce heat to low and simmer, stirring often, 15 minutes or until slightly thickened.
• Remove from heat. Discard corn cobs. Stir in 1 cup cheese. Ladle into bowls, and sprinkle with remaining 1/2 cup cheese and crumbled bacon.

CHICKEN AND CORN CHOWDER WITH SWEET POTATOES

Steps:

• Combine milk and muffin mix in a bowl. Set aside.
• Saute onion in butter until soft (about 8 min.).
• Add garlic, cumin, and oregano.
• Cook until fragrant.
• Add broth, chicken and potatoes.
• Bring to a boil.
• Reduce heat and simmer until potatoes are tender.
• Stir in reserved muffin mixture and simmer until soup thickens (about 10 minutes).
• Add cheese and corn and cook until heated through.
• Season to taste with salt and pepper.
• Add parsley. Stir and serve.

SMOKED CHICKEN AND SWEET POTATO CHOWDER

Steps:

• Heat a heavy soup pot over medium heat and fry the bacon and onions until they are golden brown, about 8 to 10 minutes.
• Pour off excess fat if there is any.
• Melt butter in the pan and stir in flour. Let four cook, stirring constantly until it is golden brown, 2-3 minutes.
• Add chicken stock and stir well, making sure nothing sticks to the bottom of the pan.
• Bring the soup to a boil.
• Add sweet potatoes and simmer until they are tender, about 15 minutes.
• Add chicken, red pepper, cream and seasonings and simmer 20-30 minutes more.
• Season to taste.
• Serve hot.

SWEET POTATO AND CORN CHOWDER

Steps:

• In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
• In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
• Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
• Plate into individual bowls and garnish with the crispy bacon and chives.

SWEET POTATO-CORN CHOWDER

Steps:

• In a Dutch oven, cook bacon until crisp; remove bacon from pan, reserving drippings in pan. Set bacon aside.
• Cook onion, corn, sweet red pepper, leek, thyme, and marjoram in the bacon drippings over medium-high heat, stirring constantly, until tender.
• Add sweet potatoes, 2-1/2 cups water, and chicken broth; cook, uncovered for 18 minutes or until sweet potato is tender.
• In a small bowl, combine cornstarch and 1/2 cup cold water, stirring until smooth. Stir cornstarch mixture into soup.
• Bring to a boil; cook over medium heat, stirring constantly, until slightly thickened and bubbly.
• Reduce heat to low; add bacon, whipping cream, salt, and pepper to taste.
• Cook, uncovered, until thoroughly heated, stirring occasionally. Serve immediately.

SWEET POTATO CORN CHOWDER

Steps:

• In stock pot, sauté bacon over medium heat until crisp and browned.
• Remove bacon and set aside.
• Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings.
• Sauté for 10 minutes, stirring occasionally.
• Add sweet potatoes, corn, chicken broth and 2 1/2 cups water to mixture in stock pot.
• Cook until sweet potatoes are tender (approx. 15 to 20 minutes).
• Mix cornstarch and 1/2 cup water and stir into soup.
• Heat to boiling, stirring constantly and cook until thickened.
• Reduce heat to low, stir in half and half or milk, bacon and cooked chicken.
• Garnish with fresh thyme, if desired.

SMOKED CHICKEN, SWEET POTATO & CORN CHOWDER

Steps:

• Cook bacon in large soup pot until browned and crispy. Add onion, butter basil & thyme. Cook until onion is soft (≈5 min). Add flour and mix well. Stir in corn, red pepper and sweet potatoes, saute for 5 minutes. Add water, chicken stock and smoked chicken and bring to a boil. Stir in milk, s&p and return to a boil. Continue cooking until thickened. Garnish and serve.

SMOKED CHICKEN CHOWDER

Steps:

• In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.