EASY CHICKEN AND CORN CHOWDER
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
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
PUMPKIN CLAM CHOWDER
When autumn arrives, I'm eager to celebrate with warm and cozy comfort food like this pumpkin clam chowder. Use fresh clams if they are available. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings ( 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir chopped fennel and onion in bacon drippings over medium heat until tender, 8-10 minutes. Add chardonnay to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan., Add 4-1/2 cups clam juice, pumpkin and potatoes. Bring to a boil; reduce heat. Simmer, uncovered, until pumpkin and potatoes are tender, 15-20 minutes, stirring occasionally., Whisk flour and remaining 1/2 cup clam juice; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in clams, cream, tarragon, salt and pepper; heat through (do not boil). To serve, top soup with reserved chopped fennel fronds and cooked bacon.
Nutrition Facts : Calories 289 calories, Fat 20g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
CHEF-BOY-I-BE-ILLINOIS' BAKED CHICKEN PARMESAN
A piquant, savory herb breading with real Parmigiano Reggiano provide these moist chicken breasts with plenty of flavor. Baking them avoids all the fat calories from pan frying without sacrificing taste. Best of all, these are so fast and easy to make! Try it with my Recipe #360354 for a nice, satisfying comfort meal.
Provided by Chef-Boy-I-Be Illin
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Whisk together the sour cream, Dijon, Worcestershire sauce and anchovy paste in a wide, shallow bowl (a pie plate works perfectly). The mixture will be quite thick, but that helps it adhere to the chicken and for the crumbs to adhere as well.
- Combine breadcrumbs, cheese, 1/2 teaspoon salt, pepper, and oregano in another wide shallow bowl.
- Season both sides of breasts with remaining salt and pepper.
- Coat both sides of each breast first in the sour cream mixture, then in the bread crumb mixture.
- Place on a wire rack that is over a foil lined baking sheet that will accommodate the size of your rack.
- Spray both sides of each breast with olive oil cooking spray.
- Bake for 30 minutes at 450F until coating is nicely browned, then turn down to 400F and continue baking for approximately 30 minutes until a meat thermometer registers 165°F.
- You can use the time your chicken is baking to make some polenta to go along with it, and maybe some nice cauliflower gratin Recipe #360354.
Nutrition Facts : Calories 394.4, Fat 14.4, SaturatedFat 7.5, Cholesterol 106, Sodium 1405.7, Carbohydrate 23.3, Fiber 1.7, Sugar 2.3, Protein 40.9
CHEF BOY-I-BE-ILLINOIS' CHICKEN MARSALA
The resulting marsala wine reduction that gets poured over the chicken breasts is simply mouthwatering! Very few ingredients and so simple to make, you won't believe how delicious this is. Give it a try. My partner and I enjoyed this with a side of Recipe #292081 and brown rice.
Provided by Chef-Boy-I-Be Illin
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound the chicken breasts to 1/4 inch thickness, salt and pepper to taste.
- Brown in olive oil over medium high heat.
- After turning breasts over, add pancetta and oregano to pan while breast brown on other side.
- Add marsala wine, tomato paste and mushroom and allow sauce to reduce by one half.
- Scoop some of the mushrooms over each breast and top with a slice of provolone cheese.
- Cover skillet just until cheese melts.
- Serve by pouring marsala sauce over the breasts.
Nutrition Facts : Calories 299.3, Fat 12.6, SaturatedFat 5.7, Cholesterol 85.4, Sodium 390, Carbohydrate 5, Fiber 1, Sugar 2.3, Protein 35.6
CHEF-BOY-I-BE ILLINOIS' PUMPKIN CHICKEN CHOWDER
Fall weather has arrived in Central Illinois, and along with the chillier temperatures comes a desire for hearty and warming soups. The pumpkin patches are doing a brisk business and made me think of of pumpkin soup. Hope you like this hearty, main dish chowder! I like to use ground chicken, but cubed chicken breasts also work well.
Provided by Chef-Boy-I-Be Illin
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in stockpot.
- Add chicken, onion, bell pepper and garlic. Cook until chicken is done.
- Stir in broth, pumpkin, corn, rice, basil, salt and pepper.
- Reduce heat and simmer for 30 minutes or until rice is tender.
- Nice served crusty bread and a fruit salad.
Nutrition Facts : Calories 345.4, Fat 7.3, SaturatedFat 1.6, Cholesterol 53, Sodium 1215, Carbohydrate 44.9, Fiber 3.5, Sugar 5.2, Protein 26.4
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