CHICKEN CHOWDER
"This is wonderful served over tortilla chips or with corn bread as a side." Packed with chicken (or turkey) and veggies, this chunky chowder makes a nutritious meal. Heather Hamilton - Bunker Hill, WV
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (3 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 293 calories, Fat 13g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1287mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
CHICKEN, CORN & POTATO CHOWDER RECIPE WITH GREEN CHILES & CHEDDAR CHEESE
This rich and creamy chicken, corn and potato chowder is flavored with green chiles and Cheddar cheese. Comfort food at its best!
Provided by Dara Michalski | Cookin' Canuck
Categories Soups
Time 1h5m
Number Of Ingredients 16
Steps:
- Cook bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
- To the bacon drippings, add chicken, onion, red bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes. Add diced green chiles and cook for an additional minute. Add chicken broth and potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender. Add frozen whole-kernel corn and creamed corn, and stir well.
- Pour flour into a medium bowl. Gradually whisk in skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in 1½ cups grated sharp Cheddar cheese and cayenne pepper. Season with salt and pepper. Ladle the soup into bowls and garnish with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.
Nutrition Facts : Calories 716 kcal, Carbohydrate 69 g, Protein 54 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 130 mg, Sodium 1127 mg, Fiber 5 g, Sugar 15 g, ServingSize 1 serving
CHICKEN-CORN CHILI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
- Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.
EASY 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.
Provided by Athyna
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g
CROCK POT SOUTHWESTERN CORN CHOWDER WITH CHICKEN AND GREEN CHILES
This Southwestern Corn Chowder is a comfort food classic, with a delicious, fun little kick! So easy - just mix everything together right in your crock pot! • Freezable • Make Ahead • Gluten Free •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Time 5h10m
Number Of Ingredients 17
Steps:
- Directly in your slow cooker insert, whisk together milk and cornstarch.
- Add corn, potatoes, onions, cream-style corn, salsa, black beans, green chiles, chili powder, garlic powder, salt, cumin, black pepper, and oregano. Stir to combine thoroughly.
- Add chicken breasts to mixture, pushing them to the bottom of the slow cooker.
- Cook on low (6-8 hours), or on high (5 hours).
- Just before serving, use two forks to shred the chicken. Or, remove the chicken from the slow cooker onto a plate or cutting board and cut it into small cubes, and then return the chicken to chowder in the slow cooker.
- Serve chowder sprinkled with cilantro and cheese, if desired.
Nutrition Facts : Calories 235 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 2 grams fat, Fiber 6 grams fiber, Protein 18 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cup, Sodium 629 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CHICKEN CHILI CHOWDER
This Chicken Chili Chowder is hearty and so easy! Full of potatoes, corn, beans, a little salsa verde and a whole lot of spice.
Provided by Christy Denney
Categories Soup
Time 35m
Number Of Ingredients 16
Steps:
- Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. Stir in sour cream right before serving. Serve with cheese and sour cream if desired.
Nutrition Facts : ServingSize 1 grams
CHICKEN CHILI CHOWDER
One chilly April afternoon, I craved a hearty soup but had less than an hour to prepare a meal. I came up with this chowder that uses pantry ingredients, and everyone thought it hit the spot. -Jenna Rempe, Lincoln, NE
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. If desired, serve with cheese and sour cream.
Nutrition Facts : Calories 330 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 7g fiber), Protein 22g protein.
GREEN CHILE CHICKEN CHOWDER
This is my best friend's and my attempt to replicate the Green Chicken Chile Soup served at Los Arcos Steakhouse in Truth or Consequence, New Mexico. We love it and have it every time we are at the lake. I called several years ago and they will not give out the recipe. My best friend and I decided we needed to try to replicate it and used our husbands as guinea pigs -- we are close! This is fabulous any time but especially good on a COLD New Mexico night!
Provided by Trixie735
Categories One Dish Meal
Time 1h30m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken -- you can even grill for more enhanced flavor.
- In large dutch oven, place 3 cans of soup and 4 cups of milk.
- Mix til well combined.
- Bring to medium simmer and add bouillon cube.
- Simmer on low for 10 minutes.
- Add cooked and chopped/mashed potatoes, combine.
- Add chicken, chopped chile, garlic pepper, and salt.
- Combine well and let simmer about 20 minutes.
- Preferred method for us is put ALL in crock pot and put on low for 4-6 hours.
Nutrition Facts : Calories 392, Fat 19.2, SaturatedFat 7.4, Cholesterol 71.5, Sodium 2281.9, Carbohydrate 30.7, Fiber 1.8, Sugar 2.7, Protein 24.1
HATCH CHILE CHICKEN CORN CHOWDER
This Hatch Chile Chicken Corn Chowder is silky, smoky, and hearty. It pops with a little heat from the chile, a little sweet from the corn, and smooth creamy melted cheese.
Provided by Sara Kennedy
Categories Brunch Main Course Soup
Time 1h
Number Of Ingredients 17
Steps:
- In a large pot sauté onion in butter & oil over medium to med-high heat until becoming translucent - about 3 minutes.
- Add chopped red bell pepper, garlic, oregano, salt & pepperStir until aromatics bloom. About 2 minutes.
- Add flour and whisk until all veggies are coated and a film starts to form on the bottom of the pan.Add chicken broth. Whisk vigorously, adjusting the heat, until mixture comes to a simmer and starts to thicken. Scrape the bottom of the pot to release all the fond (the browned bits from the veggies & flour).
- Add chicken, chiles, and corn.Stir and allow to come back to a simmer.
- Add milk & cream. Stir, allowing to come back to a simmer.Taste for seasoning.
- *Important* Before adding the cheese, turn OFF the heat and remove from the burner area. Add the cheese in small batches, completely stirring it in after each addition. This method will prevent the cheese from separating (also called breaking).
- Serve & enjoy!
Nutrition Facts : Calories 444 kcal, Carbohydrate 23 g, Protein 19 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 104 mg, Sodium 815 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
EASY CHICKEN CORN CHOWDER WITH CHILIES
Altho I don't usually use cream of something soup as a base, this recipe is very good and tastes totally homemade. I've made it for potlucks and the pot is always scraped clean and I'm asked for the recipe!
Provided by Charmie777
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put soup in large pot.
- Mix flour with 3 Tablespoons of the milk.
- Add to the pot with remaining milk and rest of the ingredients.
- Cook until potatoes are tender.
Nutrition Facts : Calories 426.1, Fat 15.9, SaturatedFat 6.3, Cholesterol 34.3, Sodium 1078, Carbohydrate 62.1, Fiber 5.1, Sugar 6.2, Protein 14.6
WHITE CHICKEN CHILI WITH CORN CHOWDER
This thick and creamy mashup of white chicken chili and corn chowder is one of the quickest and most delicious ways to make dinner. The secret is one super shortcut ingredient: Progresso™ chicken corn chowder soup. With a can of this ready-to-serve favorite in your cupboard, dinner's only 20 minutes away. Simply sauté the aromatics in oil, then add in the chicken and finally, pour in the beans and chowder. It's really that simple and this recipe just goes to show that sometimes the best things are the simplest.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
- Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.
Nutrition Facts : Calories 400, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1, Fiber 6 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g
CHILI CHICKEN CHOWDER
Here's an easy-to-make knockout chowder with signature Southwest flavors.
Categories side dishes easy recipes soup recipes chicken soup chili recipes chowder recipes quick soup recipes easy chowder recipes chili chicken chowder
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the chicken, stock, tomatoes, beans, potato, carrot, garlic, chili powder, and cumin seeds in a 6-quart pot. Cover and bring to a boil. Reduce the heat, and simmer until the potato and carrot are tender, 15 to 20 minutes. Taste and season with salt and pepper if needed.Variations: Substitute turkey for the chicken, and pinto beans for the black beans.
Nutrition Facts : Calories 137 calories
CHICKEN CHILI CHOWDER
I started out today making my SIL's white bean chicken chili and had been looking over some other recipes and decided to ad some additional spices and I wanted it a little richer but still low fat and I had some FF half and Half in the frig, then I saw the left over corn and decided to ad it and this is what came out in the end. ...
Provided by susan simons
Categories Chowders
Number Of Ingredients 14
Steps:
- 1. In large saucepan spray with cooking spray and cook chicken and onion until chicken is lightly brown. Add all remaining ingredients, mix well, bring to a boil, reduce heat and simmer for 15 minutes, until slightly thickened. Mash beans slightly with hand held blender or potato masher. Add corn startch and water to thicken to desired consistancy.
- 2. Serve topped with sour cream and cheddar cheese. May also serve with cilantro and salsa.
- 3. Optional: May add 10 slices turkey bacon cooked and chopped to recipe.
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- Heat oil in a 4-quart saucepan or dutch-oven over medium heat. Add onion flakes, celery, carrot and garlic. Cook 5 minutes; stir often.
- If you don't already have cooked chicken; Heat a skillet to medium and drizzle about a tablespoon of olive oil into the pan and allow to heat through. Place cut up chicken breast (I used 4 small breasts) in pan and allow to cook for 7 or 8 minutes or until brown and golden. Flip and repeat until chicken breast is cooked.
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