Roasted Chicken And Corn Chowder Food

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CHICKEN AND CORN CHOWDER

2004-08-20



Chicken and Corn Chowder image

Categories     Soup/Stew     Chicken     Potato     Sauté     Kid-Friendly     Halloween     Lunch     Bacon     Corn     Bell Pepper     Butternut Squash     Fall     Cilantro     Simmer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly     Small Plates

Yield Makes 10 servings

Number Of Ingredients 14

Ingredients:

  • 10 bacon slices, chopped
  • 2 tablespoons (1/4 stick) butter
  • 3 medium onions, chopped
  • 2 cups chopped red bell peppers (about 2 large)
  • 1/4 cup all purpose flour
  • 9 cups low-salt chicken broth
  • 4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)
  • 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
  • 1 1/2 tablespoons chopped fresh thyme
  • 2 16-ounce bags frozen corn kernels
  • 1 cup whipping cream
  • 4 cups diced skinned roast chicken
  • 2 cups chopped green onions
  • 1/2 cup plus 2 tablespoons chopped fresh cilantro

Steps:

  • Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
  • Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
  • Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

CHICKEN AND WHITE CORN CHOWDER

2022-06-14



Chicken and White Corn Chowder image

Provided by Sandra Lee

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients:

  • 3 strips bacon, roughly chopped
  • 1 medium onion, diced
  • 3 tablespoons flour
  • One 15-ounce can chicken broth
  • 3 cups milk
  • 3 ears white corn, kernels removed and cobs reserved
  • 2 sprigs fresh thyme
  • 2 1/2 cups shredded chicken from store-bought rotisserie chicken
  • Salt and freshly ground black pepper

Steps:

  • In a large pot over medium heat, add the bacon and cook until browned, about 5 minutes. Add the onions and cook until softened, about 5 minutes. Add the flour, stirring constantly for 1 minute, until the flour is just slightly golden. Slowly add the chicken stock, whisking constantly to avoid lumps. Whisk in the milk and add the corn cobs and thyme to the pot. Bring to a simmer and cook about 15 minutes, stirring occasionally to infuse the corn flavor into the soup. Remove the cobs and thyme from the pot. Stir in the corn kernels and shredded chicken. Bring back to a simmer, remove from the heat, ladle into bowls and serve hot.

ROASTED CORN AND CHICKEN CHOWDER

2022-06-14



Roasted Corn and Chicken Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients:

  • 2 ears of corn, husked
  • 2 tablespoons unsalted butter
  • 6 scallions, sliced
  • 1 celery stalk, diced
  • 1 large sweet potato, peeled and chopped
  • 1 1/2 teaspoons chopped thyme leaves (from 4 large sprigs)
  • 1 pinch cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1/4 cup cornmeal
  • 2 cups shredded rotisserie chicken breast (about 10 ounces; skin removed)
  • 1/2 cup whole milk
  • 4 whole-grain dinner rolls, for serving

Steps:

  • Preheat the broiler. Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5 to 8 minutes. (Alternatively, char the corn directly over a gas burner or on a grill over medium-high heat.) Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl. Working over the bowl, run the back of a chef's knife down the cobs to extract the juices; discard the cobs.
  • Melt the butter in a large pot or Dutch oven over medium-high heat. Add all but 2 tablespoons of the scallions, the celery, sweet potato, thyme, cayenne, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring, until softened, 3 minutes. Sprinkle in the cornmeal; cook, stirring, until lightly toasted, 1 minute. Add the corn, its juices and 5 cups water. Increase the heat to high and bring to a simmer. Adjust the heat to maintain a simmer and cook, stirring occasionally, until the sweet potato is tender and the soup has thickened slightly, 15 minutes.
  • Reduce the heat to medium low and stir in the chicken and milk. Cook until the chicken is warmed through, 2 to 3 minutes (do not boil). Season with salt and black pepper. Top each serving with the reserved scallions and serve with the dinner rolls.

Top Asked Questions

  1. How do you make chicken and corn chowder?
    This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker. 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.
  2. What are the best recipes to make chowder with butter?
    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 white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Stir half-and-half, nutmeg, salt, and black pepper into chowder.
  3. How do you make chicken and corn soup?
    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.
  4. What is in Ree Drummond's chicken and corn chowder?
    In addition to the chicken and corn, this chicken and corn chowder gets its flavor from a classic and simple mix of onion, celery, bell pepper, and garlic. Potatoes add a little heft, while bacon adds a savory, smoky flavor. If spicy chowder is more your speed, check out Ree Drummond's corn chowder with chilies.

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