Chicken Sweet Corn Chowder Food

EASY CHICKEN CORN CHOWDER

Ingredients:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 1 small sweet red pepper, finely chopped
• 2 cans (14-3/4 ounces each) cream-style corn
• 1-1/2 cups chopped cooked chicken
• 1 can (12 ounces) reduced-fat evaporated milk
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon pepper
• 8 bacon strips, cooked and crumbled

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.

EASY CHICKEN AND CORN CHOWDER

Ingredients:

• ½ cup butter
• 1 small carrot, finely diced
• 1 stalk celery, diced
• 1 small onion, finely diced
• 1 clove garlic, minced
• ½ cup all-purpose flour
• 1 ½ cups white corn kernels
• 1 ½ cups yellow corn kernels
• 4 russet potatoes, diced
• 2 cooked rotisserie chicken breast halves, shredded
• 4 cups chicken stock, divided
• 2 ½ cups half-and-half
• 1 pinch nutmeg
• salt and ground black pepper to taste

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.

ROASTED SWEET CORN CHOWDER

Ingredients:

• 8 ears corn, husks and silks removed
• 2 quarts water, or more if needed
• 4 cups chicken stock, low-sodium
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 1/4 cup roughly chopped garlic cloves
• 1 Anaheim pepper, roughly chopped
• 1 cup roughly chopped cilantro stems
• 2 shallots, peeled and roughly chopped
• 3 stalks celery, roughly chopped
• 2 cups red potatoes, peeled and diced (1/2-inch)
• 4 tablespoons butter, plus 1 tablespoon
• 1 sweet onion, diced
• 1 Anaheim pepper, small dice
• 1/4 cup diced poblano peppers
• 1 tablespoon minced garlic
• 3/4 cup diced bacon
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 cup heavy cream
• 1/2 cup freshly minced cilantro leaves
• Chipotle Cream, recipe follows
• Spicy Saltines, recipes follows
• 1/2 cup heavy cream
• 2 teaspoons chipotle paste
• Salt and freshly ground black pepper
• 1 lime, zested, plus 1/2 lime, juiced
• 1/4 cup fresh cilantro leaves, minced
• 1 stick butter, room temperature
• 1 tablespoon granulated garlic
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon fine grain sea salt
• 1/8 teaspoon ancho chili powder
• 1/8 teaspoon hot paprika
• 1/8 teaspoon white pepper
• 1 sleeve saltine crackers, unsalted (about 30)

Steps:

• Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
• Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
• In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
• In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
• Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.
• Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
• In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
• Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
• Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated.
• Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container.