Curried Chicken 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:

• Melt butter in a Dutch oven over medium heat.
• Add onion and jalapeno, and cook 10 minutes, stirring frequently.
• Add curry, and cook 30 seconds, stirring constantly.
• Add stock and corn, and bring to a boil, stirring occasionally.
• Reduce heat; simmer 15 minutes.
• Lightly spoon flour into a dry measuring cup, and level with a knife.
• Place flour in a small bowl.
• gradually add milk, stirring with a whisk until well blended to form a slurry.
• Stir slurry into corn mixture, and bring to a boil.
• Cook for 3 minutes or until mixture thickens, stirring frequently.
• Stir in chicken, cilantro, salt, and black pepper.

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 large pot over medium-high heat, saute onion, garlic and thyme in 2 tablespoons butter (not clarified), stirring occasionally to keep onion and garlic from sticking. When onion begins to reduce in volume, in 5 to 10 minutes, lower heat to medium and cook 10 to 15 minutes, until onion is translucent. Add corn, stock and sugar and bring to a boil. Lower heat, and let simmer for 30 minutes. In separate saute pan, warm the 2 tablespoons clarified butter over medium. Add curry powder, and cook until it becomes fragrant, 3 to 5 minutes. Remove soup from heat to puree. If using an immersion blender, puree soup in the pot. Otherwise, let soup cool a bit. Then transfer half the soup to bowl of food processor (or blender) fitted with metal blade and blend until smooth. Return pureed soup to pot. Return pot to stove over medium heat and stir in curry butter. Stir in coconut milk, cilantro, salt and pepper and cook another 15 minutes, until flavors come together. Serve warm with additional freshly ground pepper.

Steps:

• Heat oil pot over high heat; add onion and curry powder and cook, stirring frequently until onion is translucent. Approx 5 minutes.
• Add potatoes, celery, vegetable broth, pepper and cayenne and simmer over high heat until potatoes are tender - 15 - 20 minutes.
• Add corn and milk and heat through.