QUICK AND EASY CHICKEN AND HAM CORN CHOWDER
This is a soup I make with ingredients we always have. The kids love this with skillet cornbread or biscuits! Would be great in bread bowls, too! Serve hot.
Provided by drmomof2boys
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
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.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 34.8 g, Cholesterol 51.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 20.6 g, SaturatedFat 2.7 g, Sodium 802.1 mg, Sugar 5.2 g
EASY CHICKEN AND CORN CHOWDER
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
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
MARY'S QUICK & EASY CHICKEN CORN CHOWDER
This recipe from my mother-in-law and it is wonderful. It is quick and super easy! Perfect for a winter night when you are in a hurry! If you want to "fire it up" use Jalapenos with liquid instead of the Green Chilies.
Provided by Misstara
Categories Chowders
Time 26m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Combine margarine, onion, potatoes and garlic in a microwave safe dish.
- Microwave on High for 6 minutes or until potatoes are soft.
- Spoon mixture into a Dutch oven or large pot.
- Add milk, cheese, chicken with liquid, corn, green chilies with liquid, hot sauce, salt and cumin.
- Heat on low for 15 minutes.
- Stirring often.
- Serve immediately.
Nutrition Facts : Calories 608.1, Fat 19.8, SaturatedFat 8.3, Cholesterol 98.2, Sodium 1464.1, Carbohydrate 71.5, Fiber 5.8, Sugar 15.2, Protein 40.8
AUNT MARY'S CHICKEN CHOWDER QUICK & EASY
Make and share this Aunt Mary's Chicken Chowder Quick & Easy recipe from Food.com.
Provided by nicoleingermantown
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken breasts in crock pot the day before, or bake or grill.
- Chop chicken in bite sized pieces.
- Throw all other ingredients together in large pot or dutch oven. Heat to boiling and then lower heat and simmer on low for 10 minutes or more.
Nutrition Facts : Calories 452.5, Fat 17.8, SaturatedFat 5.5, Cholesterol 62.4, Sodium 2611.9, Carbohydrate 49.4, Fiber 5.6, Sugar 9, Protein 29.1
CHICKEN SOUP (AUNT MARY'S PENICILLIN)
Mary Stacey shared this chicken soup recipe with The Times in 1990. The then 76-year-old aunt of Curtis Sliwa, of the Guardian Angels, made it regularly in her Howard Beach home, carrying the soup to Mr. Sliwa as he patrolled the subways. Mrs. Stacey believed that the magic of chicken soup is unleashed only when the carrots and onions are mashed into the broth. Strained, it makes an excellent broth for a myriad of soups. The strained broth can be frozen in small containers for future soups or in ice-cube trays to use in sauces.
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, main course, side dish
Time 3h45m
Yield Three quarts
Number Of Ingredients 11
Steps:
- In a large pot, place four quarts cold water. Add the chicken, garlic, onion, carrots, celery, parsley, bay leaf, salt and peppercorns and slowly bring to a boil over medium heat. Reduce the heat and simmer for three hours, using a spoon to skim the soup as thoroughly as possible. Cool. (The soup can be strained at this point, to use as chicken broth. Mrs. Stacey proceeds with the next two steps.)
- Strain the soup. Discard the onion, parsley, bay leaf and peppercorn, and save the other vegetables. Skin and debone the chicken and save the meat. Return the chicken meat, carrots, celery and garlic clove to the pot and bring back to a simmer, seasoning with additional salt or pepper to taste.
- Serve the soup in big bowls, over pastina, rice or very thin spaghettini. The soup's curative powers are released only when the vegetables are mashed together in the bowl. Use a fork for mashing. Use a big spoon for eating.
Nutrition Facts : @context http, Calories 50, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 77 milligrams, Sugar 0 grams, TransFat 0 grams
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