Chicken And White Corn Chowder Recipes

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.

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.

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.

Steps:

• In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
• Transfer it to paper towels to drain and cool, then crumble and set it aside.
• If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
• Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
• Add the flour and cumin and cook, stirring, for another minute.
• Stir in the stock, potatoes, and beans and bring to a simmer.
• Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
• Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
• Add the cheese and stir just until it melts.
• Season with salt and pepper and serve hot, topped with crumbled bacon, if using.

Steps:

• In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
• Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.

Steps:

• Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
• Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.

Steps:

• In a large saucepan set over medium-high heat, cook the bacon until crisp.
• Transfer it to paper towels to drain and cool, then crumble it and set aside.
• Saute the onion and celery in the bacon drippings or oil and butter for about 5 minutes, until soft.
• Add the flour and cumin and cook, stirring, for another minute.
• Stir in the stock, potatoes, and beans and bring to a simmer.
• Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
• Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
• Add the cheese and stir just until it melts.
• Season with salt and pepper and serve hot, topped with crumbled bacon.