Chicken And Mushroom Chowder Recipes

Steps:

• Melt butter in saucepan over medium heat.
• Add mushrooms, onion and garlic.
• Cook about 5 minutes until mushrooms are tender.
• Stir in potatoes, carrot and water.
• Bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender Add corn, milk,and pepper.
• Increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

Steps:

• In a 3 quart pot, bring chicken breast, broth, and water to a boil over high heat.
• Reduce heat to low, cover, and simmer about 20 minutes, or until the chicken is no longer pink inside.
• Remove the chicken from the broth and set aside the pot with the broth.
• Remove and discard chicken skin and bones.
• Tear chicken meat into large pieces; set aside.
• To the broth in the pot, add potatoes, carrot, 3/4 teaspoon of the salt, the thyme, and black pepper.
• Cover and simmer about 15 minutes, or until the potatoes are tender.
• Add milk, cream, mushrooms, and the reserved chicken meat.
• Bring to a boil.
• Reduce heat, cover, and simmer 5 minutes.
• Taste and add the remaining salt if needed, along with the Worcestershire sauce.
• Serve with crusty French bread.

Steps:

• Melt the butter in a large Dutch oven over medium heat; add in the onions, garlic, basil, thyme and cayenne and mushroom slices and saute for about 5 minutes or until the veggies are tender.
• Add in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar; mix to combine and simmer for about 20 minutes.
• In a small bowl whsi together the half and half cream with flour; add to the simmering soup; cook for about 5 minutes or until thickened, season with salt and pepper to taste.
• Ladle into bowls and top with grated cheddar cheese if desired.
• Delicious!

Steps:

• In large pot or dutch oven, cook bacon over medium-high heat 4 to 6 min until browned. Place on paper towel-lined plate.
• Drain all but 1 tablespoon of the drippings from the pot. Cook onion, red pepper, and green pepper, for 5 minutes or until crisp-tender. Return the bacon to the pot.
• Stir in 2 cups of the corn, chicken, potatoes, mushrooms, salt, cayenne pepper,and black pepper.
• Add 4 cups of water or enough to cover.
• Partially cover pot and bring to a boil.
• Reduce heat to low; cook for 30 minute.
• Meanwhile in blender or food processor, blend remaining 1 cup of corn and 1 cup of the half-and-half until almost smooth.
• Just before serving, stir the pureed corn mixture and remaining half-and-half into the soup bring just to a simmer.
• (DO NOT LET BOIL SOUP WILL CURDLE).

Steps:

• In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.

Steps:

• In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.

Steps:

• Cover mushrooms with boiling water and set aside for 20 minutes.
• Cook bacon in a dutch oven over medium heat until crisp, about 5 minutes; crumble into pieces and set aside.
• Add onions to dutch oven, cook until softened, about 3 minutes; add garlic, cook 1 minute; add chicken and cook, stirring often, until it turns white, about 4 minutes; add potatoes, corn, broth and tomatoes, cook 4 more minutes.
• Slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to chowder; drain mushrooms and add to the pot.
• Increase heat to medium-high; cook until potatoes are tender, about 10 minutes; adjust seasoning, stir in parsley and cilantro into chowder.
• Garnish with bacon.