Chicken White Bean Corn Cheddar Chowder Recipes

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

Ingredients

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

CHICKEN, WHITE BEAN, CORN & CHEDDAR CHOWDER

Chicken, White Bean, Corn & Cheddar Chowder image

WOW. This is the most delicious chowder I've had in a long time. I didn't have half-and-half or whipping cream so I used evaporated milk. I also didn't have any cheese, but the flavors are so great you can skip it. I added some creamed corn to this because I wanted more corn in the recipe, and I also added an additional can of white beans (personal preference). I loved that I could boil my chicken and have the stock ready. This is a definite make-again recipe courtesy of Spilling the Beans.

Provided by AmyZoe

Categories Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 slices bacon
onion (large, finely chopped)
1 stalk celery, chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin or 1 teaspoon thyme
4 cups chicken stock
1 -2 potato (thin-skinned, diced)
2 cups white beans (cooked) or 19 ounces white beans (rinsed and drained)
12 ounces kernel corn (or kernels scraped from 2 corn cobs)
1 cup chicken (cooked and chopped)
1/2 cup half-and-half or 1/2 cup whipping cream
1 cup old cheddar cheese, shredded
salt
pepper

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.

Nutrition Facts : Calories 374.5, Fat 14, SaturatedFat 7.3, Cholesterol 38.1, Sodium 558.4, Carbohydrate 44.9, Fiber 6.5, Sugar 5.1, Protein 19.6

WHITE CHEDDAR CORN CHOWDER

White Cheddar Corn Chowder image

With a tex-mex like blend of green chiles, fire-roasted tomatoes, creamed corn and tortilla chips this soup will warm you up on the even the coldest days.

Provided by Steph

Categories Main Course Soup

Yield 8

Number Of Ingredients 13

Ingredients

1 Tablespoon butter
1/2 onion (chopped)
2 teaspoons minced garlic
1 cup chicken broth
1 teaspoon ground cumin
2 boneless skinless chicken breasts (cooked and cubed)
2 cups half-and-half
2 cups shredded white cheddar cheese
1 (14.75 ounce) can cream-style corn (undrained)
1 (4 ounce) can chopped green chiles (undrained)
1 (14.5 ounce) can fire-roasted tomatoes (drained)
1 Tablespoon cilantro (chopped)
2 cups tortilla chips (or strips)

Steps:

In a large sauce pot, melt butter over medium heat. Add onions and saute until soft. Add garlic and saute for another minute.
Add chicken broth and cumin, then bring to a boil. Reduce heat and cover, simmering for about 5 minutes.
Stir in the chicken, half-and-half, cheese, corn, chiles, and tomatoes. Cook and stir over medium-low heat until cheese is melted.
Top with cilantro and tortilla chips. Serve warm.

Nutrition Facts : Servingsize 1 serving, Calories 2039 kcal, Fat 135 g, SaturatedFat 88 g, Cholesterol 404 mg, Sodium 4917 mg, Carbohydrate 126 g, Sugar 62 g, Protein 75 mg

CHICKEN, WHITE BEAN, CORN & CHEDDAR CHOWDER

Chicken, White Bean, Corn & Cheddar Chowder image

Yum. I skipped the chicken and added more beans. I also used a little ham with bacon bits. Recipe courtesy of Spilling the Beans.

Provided by AmyZoe

Categories Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 slices bacon, chopped
1 tablespoon butter (or drizzle of canola or olive oil)
1 large onion, finely chopped
1 celery, chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin or 1 teaspoon thyme
4 cups chicken stock
2 small thin-skinned potatoes, diced (peeling optional)
2 cups cooked white beans or 2 cups a 19 oz can white beans, rinsed and drained
12 ounces corn (or kernels scraped from 2 corn cobs)
1 cup chopped cooked chicken
1/2 cup half-and-half or 1/2 cup whipping cream
1 cup shredded cheddar cheese
salt, to taste
pepper, to taste

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.

Nutrition Facts : Calories 453.1, Fat 17, SaturatedFat 8.4, Cholesterol 57.3, Sodium 437.1, Carbohydrate 51.7, Fiber 7.4, Sugar 7.1, Protein 25.7

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