Wild Mushroom Smoked Chicken And Corn Chowder Food

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SMOKED CHICKEN CORN CHOWDER RECIPE



Smoked Chicken Corn Chowder Recipe image

You can't go wrong with our Chicken Corn Chowder. Between the bacon, potatoes, peppers, tomatoes, and fresh corn, this is a recipe truly for soup lovers. Regular chowder makes a comforting cool weather meal, but this recipe gets a boost by adding cooked chicken. You can purchase rotisserie chicken or smoked chicken (without the sauce) from a local barbecue joint. For a twist, substitute grilled shrimp for the smoked chicken. Take full advantage of the abundance of fresh corn available at farmers' markets. The natural sweetness and versatility of corn add flavor to just about anything. This chowder is great for any season-use fresh corn in summertime or frozen in winter. We love this soup because it's packed with tender chicken and corn, and the Monterey Jack cheese provides a delightful flavor. The heavy cream cheese also gives it this rich, milky flavor, with the potatoes adding to its thickness. For more of a kick, leave the seeds in the jalapeño. This is just one of those classic dishes that screams comfort food.

Provided by Southern Living Editors

Categories     Soup

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 14

2 ears fresh corn, husks removed
2 center-cut bacon slices
1 medium onion, chopped
1 (4-oz.) can diced green chiles
1 jalapeño pepper, seeded and chopped
1 chipotle chile pepper in adobo sauce, finely chopped
2 garlic cloves, minced
2 medium-size baking potatoes, peeled and diced
4 cups chicken broth
3 cups shredded rotisserie chicken or smoked chicken from barbecue joint (without sauce)
2 cups heavy cream
3 plum tomatoes, seeded and chopped
1 tablespoon finely chopped fresh parsley
1 1/2 cups shredded Monterey Jack cheese

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.

EASY CHICKEN AND CORN CHOWDER



Easy Chicken and Corn Chowder image

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Provided by Athyna

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g

SMOKED SALMON CHOWDER



Smoked Salmon Chowder image

This chowder absolutely pops with flavor! It's balanced, yet intense.

Provided by Jordan Riggs

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h20m

Yield 6

Number Of Ingredients 19

10 slices bacon, chopped
2 large onions, finely chopped
4 stalks celery, finely chopped
3 carrots, finely chopped
5 green onions, finely chopped
⅓ cup chopped fresh parsley
½ cup water
6 cups fish stock
salt to taste
1 ½ tablespoons ground black pepper
1 ½ tablespoons dried dill weed
8 red potatoes, cubed
1 cup butter
1 cup all-purpose flour
5 cups milk
¾ cup white wine
¼ cup lemon juice
1 ½ pounds flaked or chopped smoked salmon
1 ½ cups frozen corn kernels

Steps:

  • Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
  • Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
  • Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
  • When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.

Nutrition Facts : Calories 1144.3 calories, Carbohydrate 93.1 g, Cholesterol 155.4 mg, Fat 63.3 g, Fiber 9.5 g, Protein 48.4 g, SaturatedFat 30.6 g, Sodium 2405 mg, Sugar 18.9 g

MUSHROOM CORN CHOWDER



Mushroom Corn Chowder image

Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/4 cups sliced fresh carrots
1 cup chopped celery with leaves
3/4 cup sliced fresh mushrooms
3 green onions, sliced
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups 2% milk
1-1/2 cups frozen corn, thawed
1/2 cup cubed fully cooked ham
1/2 teaspoon seasoned salt
1/2 cup cubed Velveeta
Additional chopped celery leaves, optional

Steps:

  • In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.

Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

CREAMY CHICKEN AND MUSHROOM CHOWDER



Creamy Chicken and Mushroom Chowder image

Upgrade your dinner with this hearty Chicken and Mushroom Chowder recipe.

Categories     chicken and mushroom chowder     chowder recipes     winter soups     chicken dinners

Time 35m

Yield 4

Number Of Ingredients 15

1 tbsp. butter
1 clove garlic, minced
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 tbsp. freshly chopped thyme
kosher salt
1 lb. red potatoes, quartered
8 oz. baby bella mushrooms, sliced
1 qt. unsalted chicken broth
1 bay leaf
4 c. shredded rotisserie chicken
1 c. heavy cream
Freshly ground black pepper
2 tbsp. freshly chopped chives

Steps:

  • In a large Dutch oven over medium heat, melt butter. Cook garlic, onions, celery, carrots, and thyme. Season with salt and stir occasionally, 5 minutes.
  • Add potatoes, mushrooms, chicken broth, and bay leaf, and simmer until potatoes are tender, 20 minutes.
  • Add chicken, heavy cream, and pepper and simmer, 5 minutes, then remove bay leaf.
  • Garnish with chives and serve immediately.

SMOKED SAUSAGE STUFFED MUSHROOMS



Smoked Sausage Stuffed Mushrooms image

If ground smoked sausage isn't available you can add 1/2 teaspoon of a liquid natural smoke product (like Wright's) to 1/2 pound ground pork (not pork sausage).

Provided by Cucina Casalingo

Categories     Very Low Carbs

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 4

1/2 lb fresh ground smoked sausage
24 large mushrooms, stems removed
1/2 lb cream cheese
1 ounce parmesan cheese, grated

Steps:

  • Cooked and drain ground smoked sausage.
  • Cook mushrooms at 350° for 7 minutes.
  • Allow to cool.
  • Mix cooled sausage, cream cheese, and Parmesan.
  • Fill each mushroom with 1 teaspoon of filling.
  • Bake at 350° for 7 minutes.

Nutrition Facts : Calories 320, Fat 26.9, SaturatedFat 13.5, Cholesterol 71.5, Sodium 757.5, Carbohydrate 5, Fiber 0.9, Sugar 1.6, Protein 15.9

SMOKED CHICKEN, WILD MUSHROOM AND CORN CHOWDER



Smoked Chicken, Wild Mushroom and Corn Chowder image

A smokey, creamy corn chowder with chicken and mushroom. I have used smoked turkey legs instead of the chicken.

Provided by KelBel

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

6 slices bacon, diced
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cups corn, divided
1 1/2 cups smoked chicken or 1 1/2 cups smoked turkey, shredded
3 medium potatoes, cubed
1/2 cup dried wild mushrooms
4 cups water
2 cups light cream
salt and pepper

Steps:

  • Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
  • Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
  • Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
  • Heat through and serve with crumbled bacon on top.

CHICKEN-MUSHROOM CORN CHOWDER



Chicken-Mushroom Corn Chowder image

Make and share this Chicken-Mushroom Corn Chowder recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1 (8 ounce) package fresh mushrooms, sliced
1 onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1/2 teaspoon cayenne pepper (or to taste)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 (14 ounce) cans chicken broth
1 (16 ounce) package frozen corn
2 1/2 cups cooked chicken, chopped
1 (10 ounce) can cream of chicken soup, undiluted
1/2 tablespoon sugar
salt and pepper
1 cup half-and-half cream (or use full-fat milk)
2 tablespoons flour
grated cheddar cheese (optional)

Steps:

  • Melt the butter in a large Dutch oven over medium heat; add in the onions, garlic, basil, thyme and cayenne and mushroom slices and saute for about 5 minutes or until the veggies are tender.
  • Add in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar; mix to combine and simmer for about 20 minutes.
  • In a small bowl whsi together the half and half cream with flour; add to the simmering soup; cook for about 5 minutes or until thickened, season with salt and pepper to taste.
  • Ladle into bowls and top with grated cheddar cheese if desired.
  • Delicious!

WILD MUSHROOM, SMOKED CHICKEN AND CORN CHOWDER



Wild Mushroom, Smoked Chicken and Corn Chowder image

Wonderful smoky flavor from dried wild mushrooms and smoked chicken. Serve with Roasted Red Pepper Cornmeal Scones (recipe #23471).

Provided by southern chef in lo

Categories     Chowders

Time 50m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 13

6 slices of thick sliced bacon, diced
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cups of frozen white shoepeg corn, thawed, divided
1 1/2 cups chopped smoked chicken or 1 1/2 cups turkey
3 medium red potatoes, peeled, and, chopped
1/2 cup sliced and diced wild mushroom
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon fresh ground black pepper
4 cups water
2 cups half-and-half, divided

Steps:

  • In large pot or dutch oven, cook bacon over medium-high heat 4 to 6 min until browned. Place on paper towel-lined plate.
  • Drain all but 1 tablespoon of the drippings from the pot. Cook onion, red pepper, and green pepper, for 5 minutes or until crisp-tender. Return the bacon to the pot.
  • Stir in 2 cups of the corn, chicken, potatoes, mushrooms, salt, cayenne pepper,and black pepper.
  • Add 4 cups of water or enough to cover.
  • Partially cover pot and bring to a boil.
  • Reduce heat to low; cook for 30 minute.
  • Meanwhile in blender or food processor, blend remaining 1 cup of corn and 1 cup of the half-and-half until almost smooth.
  • Just before serving, stir the pureed corn mixture and remaining half-and-half into the soup bring just to a simmer.
  • (DO NOT LET BOIL SOUP WILL CURDLE).

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