Chunky Chicken Chowder Recipes

Steps:

• In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.

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 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:

• In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.

Steps:

• Heat the oil in a large pan and fry the leeks over a low heat for 3 mins until softened. Stir in the potatoes and flour, then slowly blend in the milk, stirring with a wooden spoon. Bring to the boil and simmer, uncovered, for 10-12 mins until the potatoes are soft.
• Add the chicken, ham, sweetcorn and peas, then stir over a medium heat for 5 mins or until hot and bubbling. Season to taste and serve with crusty bread.