SMOKED CHICKEN CORN CHOWDER RECIPE
You can't go wrong with our Chicken Corn Chowder. Between the bacon, potatoes, peppers, tomatoes, and fresh corn, this is a recipe truly for soup lovers. Regular chowder makes a comforting cool weather meal, but this recipe gets a boost by adding cooked chicken. You can purchase rotisserie chicken or smoked chicken (without the sauce) from a local barbecue joint. For a twist, substitute grilled shrimp for the smoked chicken. Take full advantage of the abundance of fresh corn available at farmers' markets. The natural sweetness and versatility of corn add flavor to just about anything. This chowder is great for any season-use fresh corn in summertime or frozen in winter. We love this soup because it's packed with tender chicken and corn, and the Monterey Jack cheese provides a delightful flavor. The heavy cream cheese also gives it this rich, milky flavor, with the potatoes adding to its thickness. For more of a kick, leave the seeds in the jalapeño. This is just one of those classic dishes that screams comfort food.
Provided by Southern Living Editors
Categories Soup
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Cut kernels from cobs. Reserve corn and cobs.
- Cook bacon in a Dutch oven over medium-low 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
- Increase heat to medium-high. Sauté onion and next 4 ingredients in hot drippings 5 minutes or until tender. Add potato, and sauté 1 minute. Add broth and reserved corn cobs, and cook 12 to 15 minutes or until potatoes are tender. Stir in chicken, next 3 ingredients, and corn kernels. Reduce heat to low and simmer, stirring often, 15 minutes or until slightly thickened.
- Remove from heat. Discard corn cobs. Stir in 1 cup cheese. Ladle into bowls, and sprinkle with remaining 1/2 cup cheese and crumbled bacon.
SMOKED CHICKEN AND SWEET POTATO CHOWDER
This is a simple but delightful soup, just perfect for an autumm supper. If smoked chicken is unavailable, feel free to substitute smoked turkey, ham or simply cooked chicken
Provided by Japanese Delight
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a heavy soup pot over medium heat and fry the bacon and onions until they are golden brown, about 8 to 10 minutes.
- Pour off excess fat if there is any.
- Melt butter in the pan and stir in flour. Let four cook, stirring constantly until it is golden brown, 2-3 minutes.
- Add chicken stock and stir well, making sure nothing sticks to the bottom of the pan.
- Bring the soup to a boil.
- Add sweet potatoes and simmer until they are tender, about 15 minutes.
- Add chicken, red pepper, cream and seasonings and simmer 20-30 minutes more.
- Season to taste.
- Serve hot.
Nutrition Facts : Calories 472.5, Fat 32.2, SaturatedFat 18.5, Cholesterol 107.6, Sodium 735.1, Carbohydrate 34.2, Fiber 2.5, Sugar 9.3, Protein 12.2
SMOKED CHICKEN CHOWDER
Steps:
- In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.
SMOKED HADDOCK & SWEETCORN CHOWDER
This quick and creamy classic American fish soup makes a mouthwatering midweek meal, with chunky new potatoes and smoky white fish fillets
Provided by Miriam Nice
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan until melted. Add the onion, celery and potatoes, and cook gently for 10 mins until the onion is really soft.
- Pour in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then place the haddock fillets on top. Let the mixture simmer very gently for 5 mins or until the haddock just starts to break up.
- To serve, carefully stir in half of the parsley, ladle the chowder into individual bowls and scatter with the remaining parsley at the table.
Nutrition Facts : Calories 342 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.5 milligram of sodium
SWEET POTATO CHOWDER
"My husband came up with this spicy soup that's a snap to make yet tastes wonderful," says Kathy Whitford of Oscoda, Michigan. Creamy bowls of it are warm and winning on a cool night.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 11 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery in butter until tender. Stir in broth, water and bouillon. Add potatoes, sweet potato, turkey ham and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 891mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
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CHICKEN AND SWEET-POTATO CHOWDER RECIPE - DAMON LEE …
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- Melt the butter in a large saucepan. Add the chicken and cook over moderately high heat, stirring, until golden, about 2 minutes. Transfer to a plate. Add the onion and all but 1 tablespoon of the leeks and cook, stirring often, until softened, about 5 minutes. Add the sweet potatoes and cook for 3 minutes. Return the chicken to the pan. Add the stock, 1 tablespoon of the sage, the parsley, bay leaf, salt and white pepper and bring to a boil. Cover and simmer over moderately low heat, until the chicken is white throughout and the potatoes are tender, about 10 minutes.
- Using a slotted spoon, transfer 1 1/2 cups of the sweet potatoes to a food processor; puree until smooth. Return the puree to the saucepan. Stir in the milk and season with salt and pepper. Simmer the chowder for 3 minutes, then discard the bay leaf. Serve the chowder hot, garnished with the remaining 1 tablespoon each of leeks and sage.
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