Perfect Chicken Corn Chowder Recipes

MEXICAN CHICKEN CORN CHOWDER

Steps:

• In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
• Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
• Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

CHICKEN & CORN CHOWDER

Steps:

• Heat the soup, potato, corn, milk, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
• Reduce the heat to medium-low. Cover and cook for 15 minutes or until the potatoes are tender, stirring occasionally.

CHICKEN CORN CHOWDER

Steps:

• 1. Chop bacon and place In large soup kettle or dutch oven and cook to render the fat - on the stovetop of course. Meanwhile, chop celery, carrots, onion.
• 2. To the fat add the chopped/diced mirepoix (onions, celery, carrot) sweat for about 10 minutes on low heat, covered but stir occasionally and add salt and pepper to taste.
• 3. Add chicken stock and chicken breasts. You can use frozen chicken if you'd like. Add bay leaves, rosemary. Bring to boil and cover, place on simmer for 40 minutes stirring occasionally.
• 4. Remove chicken, set aside. Remove bay leaves and rosemary sprigs; do not add them back to the soup.
• 5. Peel and dice the 5 cups of yukon gold potatoes and corn. Add to soup pot.
• 6. Dice chicken into quarter inch pieces and add back to soup pot. Bring back to boil.
• 7. Cover, decrease heat to simmer, stir occasionally for 45 min or until potatoes break down. Soup should be thickening.
• 8. Add cream and butter, continue to cook on simmer 5-10 minutes,covered.
• 9. Taste prior to serving as you may want more salt and/or pepper.

PERFECT CHICKEN CORN CHOWDER

Steps:

• Put chicken, chopped veg, bay leaf, water and 1 cup wine in pot and simmer 1 hour.
• Remove chicken and veg, and simmer potatoes in the broth.
• Meanwhile chunk chicken. Discard bay leaf and cloves.
• Puree carrots, celery and potatoes. Return chicken and vegs to soup.
• Add remaining wine, corn and milk. Salt and pepper if needed. Heat until hot.
• Sprinkle with parsley.

CHICKEN AND CORN CHOWDER

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.

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.

CREAMY CORN CHOWDER

Steps:

• In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
• In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
• Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
• Garnish with parsley if desired, and crumbled bacon.