CREAMY CHICKEN AND CORN CHOWDER
This chowder will quickly become a go-to recipe! It's loaded with chicken, veggies and rich creamy broth. Delicious comfort food!
Provided by Jaclyn
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
- Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
- Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
- Recipe Source: adapted with some changes from BHG
Nutrition Facts : Calories 497 kcal, Carbohydrate 40 g, Protein 27 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 94 mg, Sodium 388 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
LUSCIOUS CREAMY CHICKEN CORN SOUP RECIPE
This Creamy Chicken Corn soup recipe is thick, delicious and a comforting bowl of goodness whatever season it may be.
Provided by Simone Claudia Fortuin
Categories Soup
Time 45m
Number Of Ingredients 15
Steps:
- In a large pan, cook the chicken cubes on medium high heat for 5 mins.
- Add salt, pepper and crushed chillies and allow to simmer on medium for 5 minutes. Turn off the heat and set the chicken aside until required.
- In a separate pot, allow onions, garlic and ginger to simmer on low to medium heat for 5 minutes until golden brown.
- Take the cream of mushroom or cream of chicken soup and mix this with two and half cups of warm water. Mix this until the soup is completely dissolved and there are no clumps.
- Add fresh cream to the onions. Once fresh cream is added, stir continuously to avoid the pot from burning. Then add the soup mixture and stir for 5 mins.
- Mix both chicken and vegetable stock gel cups into the creamy mixture and stir until combined.
- At this point, the soup will already be thickened up, then add the sweetcorn kernels and stir though thoroughly for 5 mins on medium heat.
- Lastly, add chopped coriander leaves. Continue to stir for 5 minutes then turn off the flame.
- Allow soup to cool off and add the juice of half a lemon and stir through one last time and serve.
Nutrition Facts : Calories 446 kcal, Carbohydrate 18 g, Protein 20 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 163 mg, Sodium 547 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CREAMY CHICKEN & SWEETCORN SOUP
Make the chicken base for this recipe and freeze it so that you can cook this creamy chicken and sweetcorn soup in just 20 minutes during a busy week
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Soup, Starter
Time 1h15m
Number Of Ingredients 14
Steps:
- For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
- Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
- Heat oil in a pan, add the celery and leek, then fry them gently until completely soft. Stir in the chicken base and stock and bring the mixture to a simmer.
- Add the sweetcorn and cook for 5 mins, then stir in the greens and cook for 1 min. Sprinkle over the chives and serve.
Nutrition Facts : Calories 303 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.6 milligram of sodium
CREAMY CHICKEN CORN CHOWDER
My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. -Terrie Sowders, Carthage, Indiana
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 926mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
CHICKEN AND SWEETCORN SOUP
This quick chicken and sweetcorn soup is a perfect way to use up scraps of chicken leftover from a roast. Use fresh stock instead of stock cubes if you like. Each serving provides 124 kcal, 11g protein, 11g carbohydrates (of which 3.5g sugars), 3.5g fat (of which 1g saturates), 1.5g fibre and 1.7g salt.
Provided by Justine Pattison
Categories Light meals & snacks
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly.
- Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3-4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat.
- Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using.
Nutrition Facts : Calories 124kcal, Carbohydrate 11g, Fat 3.5g, Fiber 1.5g, Protein 11g, SaturatedFat 1g, Sugar 3.5g
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