Time 1h30m Yield 8 Number Of Ingredients 11 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.
Time 30m Yield 4 servings (1-1/2 quart). Number Of Ingredients 10 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.
Time 1h10m Yield 8 Number Of Ingredients 14 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.
Time 40m Yield 4 servings Number Of Ingredients 12 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.
Time 40m Yield 4 servings Number Of Ingredients 9 Steps:
In a large pot over medium heat, add the bacon and cook until browned, about 5 minutes. Add the onions and cook until softened, about 5 minutes. Add the flour, stirring constantly for 1 minute, until the flour is just slightly golden. Slowly add the chicken stock, whisking constantly to avoid lumps. Whisk in the milk and add the corn cobs and thyme to the pot. Bring to a simmer and cook about 15 minutes, stirring occasionally to infuse the corn flavor into the soup. Remove the cobs and thyme from the pot. Stir in the corn kernels and shredded chicken. Bring back to a simmer, remove from the heat, ladle into bowls and serve hot.
Time 35m Yield 2 servings. Number Of Ingredients 11 Steps:
In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.
Time 20m Yield 4 Number Of Ingredients 9 Steps:
In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center. Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.
Time 40m Yield 6 serving(s) Number Of Ingredients 15 Steps:
In a large saucepan set over medium-high heat, cook the bacon until crisp. Transfer it to paper towels to drain and cool, then crumble it and set aside. Saute the onion and celery in the bacon drippings or oil and butter for about 5 minutes, until soft. Add the flour and cumin and cook, stirring, for another minute. Stir in the stock, potatoes, and beans and bring to a simmer. Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender. Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer. Add the cheese and stir just until it melts. Season with salt and pepper and serve hot, topped with crumbled bacon.
Time 40m Number Of Ingredients 10 Steps:
Cook bacon in a large saucepan over medium-high heat, stirring often, until crisp and brown, 3 to 5 minutes; transfer to a plate with a slotted spoon. Add onion and celery to rendered fat in pan; cook over medium heat, stirring often, until softened, 5 to 7 minutes. Add flour, and cook, stirring, about 1 minute. Add milk, and bring to a boil, stirring occasionally. Add chicken, potatoes, corn, and cayenne; season with salt and pepper. Return to a boil. Reduce heat to medium, and simmer until heated through, 3 to 5 minutes. Serve sprinkled with reserved bacon.
Time 1h Yield 6 serving(s) Number Of Ingredients 14 Steps:
In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp. Transfer it to paper towels to drain and cool, then crumble and set it aside. If you’re not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat. Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft. Add the flour and cumin and cook, stirring, for another minute. Stir in the stock, potatoes, and beans and bring to a simmer. Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender. Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer. Add the cheese and stir just until it melts. Season with salt and pepper and serve hot, topped with crumbled bacon, if using.
