Iowa Chicken Corn Chowder Recipes

EASY CHICKEN AND CORN CHOWDER

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.

EASY CHICKEN CORN CHOWDER

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.

IOWA CHICKEN CORN CHOWDER

Steps:

• In Dutch oven over medium heat, cook bacon until crisp. Remove with slotted spoon. Pour off all but 2 tablespoons of the drippings.
• Add chicken, onion, and celery. Cook 10-15 minutes or until tender, stirring frequently.
• Meanwhile, in blender container combine 1 cup chicken broth and 2 cups corn. Blend on high speed until smooth, scraping sides occasionally.
• Into Dutch oven stir pureed corn, remaining corn kernals, potatoes, remaining chicken broth, and salt.
• Bring to a boil over high heat, reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender.
• Stir in cream, parsley, and pepper; simmer 2-3 minutes.
• Taste for seasoning.
• Stir in bacon.

CORN CHOWDER FROM IOWA

Steps:

• Brown sausage & onion. Drain grease.
• Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes
• Add corn, cheese, and milk. Heat through. Serves 6.
• TIP: I usually brown up large batches of sausage and freeze in one-pound portions. Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.

IOWA HAM AND CORN CHOWDER

Steps:

• Combine onion, water, 1/2 cup chicken broth and potatoes in a large saucepan.
• Cook over medium heat about 10 minutes, or until potatoes are tender.
• Use a spoon or masher to crush potatoes.
• Combine margarine and flour; stir into potato mixture.
• Blend in remaining broth, stirring until thickened.
• Stir in corn, milk, ham and pepper.
• Cook on low heat until chowder is hot.
• Top individual servings with desired garnishes.