Number Of Ingredients 12 Steps:
Melt the butter in a large pot over medium heat. Add the onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add in the flour; cook 1 minute, stirring constantly. Stir in the milk and remaining ingredients. Bring to a boil, and cook until thickened (about 5 minutes.)
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 50m Number Of Ingredients 14 Steps:
Prep your bacon (I find kitchen shears the easiest thing to cut it up with) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes). Meanwhile, prep your onion, celery, chicken and potatoes. Once the bacon is crispy, take it out of the pot and transfer to a paper towel lined plate. Leave the grease in the pot (it adds a ton of flavor). Add the onion and celery to the pot and sauté for 5 minutes. Stir in the flour and cook for about a minute, stirring nearly constantly. Add in the garlic, followed by the chicken broth. Give it a good stir to ensure the flour has dissolved and everything is scraped up from the bottom of the pot. Add in the chicken, corn, cream, potatoes, Italian seasoning, cayenne pepper, and 3/4 of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it’s boiling, reduce the heat to a rapid simmer so it’s gently boiling. Cover the pot with the lid slightly open. Cook until the potatoes are done (about 15-20 minutes). Stir every so often. The soup will get thicker the longer you cook it. Season the soup with salt & pepper as needed. Garnish with the rest of the bacon and chopped scallions if desired.
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 8 servings (3 quarts). Number Of Ingredients 13 Steps:
In a stockpot, heat butter over medium-high heat. Add onion and pepper; cook, stirring, until vegetables are crisp-tender, 3-4 minutes. Stir in flour and paprika until blended., Add potatoes; stir in broth. Bring to a boil; reduce heat and simmer, covered, until tender, 12-15 minutes., Stir in chicken, corn, sauces and salt; bring to a boil. Reduce heat and cook, uncovered, until corn is tender, 4-6 minutes. Add milk; heat through (do not boil).
Time 35m Yield 6 Number Of Ingredients 12 Steps:
Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder. Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a medium saucepan combine corn, milk, chicken and onion flakes. Heat over low heat for 5 minutes, stirring occasionally. Stir in remaining ingredients and increase heat to medium-low. Cook 5 minutes or until soup begins to simmer. Simmer for an additional 5 minutes.
More about “easy chicken and corn chowder recipes”
Time 45m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Thaw frozen dorn. Dice or shred the cooked chicken. Dice the Velveeta cheese and pour the chicken broth over the cubes. Next melt the mixture in the microwave, stirring ever 45 to 60 seconds until its completely melted. Using a nonstick stock pot, mix all the liquid ingredients (do not add any water to the condensed soup) and using low heat bring to a simmer. Next add the rest of the ingredients and continue to cook on low until thoroughly heated. CAUTION: Keep a watchful eye on this for it will stick and or scorch if heated to fast or on too high a temperature. This goes great with my Recipe #125510 or my Recipe #44959 that are in my published recipes. Enjoy!
