Smoked Chicken Chowder Recipes

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 saucepan, heat the olive oil. Add the onions, Poblanos, and garlic. Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 15 minutes. Add the smoked chicken and hominy. Simmer to heat through. Correct the seasoning with salt and pepper.
• To serve, ladle into warm soup bowls. Garnish with chopped cilantro, avocado and lime juice just before serving.

Steps:

• In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

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:

• In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute.
• Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring.
• Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup of broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

Steps:

• Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
• Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
• Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
• Heat through and serve with crumbled bacon on top.

Steps:

• Remove the skin and fat from the smoked chicken breast, and cut meat into 1/2-inch cubes.
• In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened.
• Wash and cut new potatoes into 1/4-inch dice.
• To kettle add potato and garlic and cook stirring, 1 minute.
• Stir in flour, and cook over moderately low heat, stirring 2 minutes.
• Whisk in 2 cups broth and half and half and bring to a boil while stirring.
• Add tomatoes, cheeses, parsley, ancho, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender.
• Season soup with salt/pepper and hot sauce, to taste.
• Good served in bread bowls!

Steps:

• Heat a heavy soup pot over medium heat and fry the bacon and onions until they are golden brown, about 8 to 10 minutes.
• Pour off excess fat if there is any.
• Melt butter in the pan and stir in flour. Let four cook, stirring constantly until it is golden brown, 2-3 minutes.
• Add chicken stock and stir well, making sure nothing sticks to the bottom of the pan.
• Bring the soup to a boil.
• Add sweet potatoes and simmer until they are tender, about 15 minutes.
• Add chicken, red pepper, cream and seasonings and simmer 20-30 minutes more.
• Season to taste.
• Serve hot.

Steps:

• Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
• Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
• Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.

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).