CHICKEN POTATO CHOWDER RECIPES

Name: Halibut & Potato Chowder
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 servings (3 quarts).
Ingredients: 1/2 cup butter, cubed; 4 celery ribs, chopped; 3 medium carrots, chopped; 1 large onion, chopped; 1/2 cup all-purpose flour; 1/4 teaspoon white pepper; 2 cups 2% milk; 1 can (14-1/2 ounces) chicken broth; 1/4 cup water; 1 tablespoon chicken base; 3 medium potatoes, peeled and chopped; 1 can (15-1/4 ounces) whole kernel corn, drained; 3 bay leaves; 2 cups half-and-half cream; 2 tablespoons lemon juice; 1 pound halibut or other whitefish fillets, cut into 1-inch pieces; 1 cup salad croutons; 3/4 cup grated Parmesan cheese; 1/2 cup minced chives

HALIBUT & POTATO CHOWDER RECIPE: HOW TO MAKE IT

Halibut & Potato Chowder Recipe: How to Make It image

Several times a year I invite both my retired and current teaching friends to a dinner party with their spouses. I've served this halibut chowder at those parties, and it's always a big hit. —Teresa Lueck, Onamia, Minnesota

Provided by Taste of Home

Categories Lunch

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 19

Ingredients

1/2 cup butter, cubed
4 celery ribs, chopped
3 medium carrots, chopped
1 large onion, chopped
1/2 cup all-purpose flour
1/4 teaspoon white pepper
2 cups 2% milk
1 can (14-1/2 ounces) chicken broth
1/4 cup water
1 tablespoon chicken base
3 medium potatoes, peeled and chopped
1 can (15-1/4 ounces) whole kernel corn, drained
3 bay leaves
2 cups half-and-half cream
2 tablespoons lemon juice
1 pound halibut or other whitefish fillets, cut into 1-inch pieces
1 cup salad croutons
3/4 cup grated Parmesan cheese
1/2 cup minced chives

Steps:

In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.

Nutrition Facts : Calories 316 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 671mg sodium, CarbohydrateContent 25g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 16g protein.

SMOKED CHICKEN CORN CHOWDER RECIPE | SOUTHERN LIVING

Smoked Chicken Corn Chowder Recipe | Southern Living image

You can't go wrong with our Chicken Corn Chowder. Between the bacon, potatoes, peppers, tomatoes, and fresh corn, this is a recipe truly for soup lovers. Regular chowder makes a comforting cool weather meal, but this recipe gets a boost by adding cooked chicken. You can purchase rotisserie chicken or smoked chicken (without the sauce) from a local barbecue joint. For a twist, substitute grilled shrimp for the smoked chicken. Take full advantage of the abundance of fresh corn available at farmers' markets. The natural sweetness and versatility of corn add flavor to just about anything. This chowder is great for any season—use fresh corn in summertime or frozen in winter. We love this soup because it's packed with tender chicken and corn, and the Monterey Jack cheese provides a delightful flavor. The heavy cream cheese also gives it this rich, milky flavor, with the potatoes adding to its thickness. For more of a kick, leave the seeds in the jalapeño. This is just one of those classic dishes that screams comfort food.

Provided by Southern Living

Categories Soup

Total Time 1 hours 0 minutes

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

2 ears fresh corn, husks removed
2 center-cut bacon slices
1 medium onion, chopped
1 (4-oz.) can diced green chiles
1 jalapeño pepper, seeded and chopped
1 chipotle chile pepper in adobo sauce, finely chopped
2 garlic cloves, minced
2 medium-size baking potatoes, peeled and diced
4 cups chicken broth
3 cups shredded rotisserie chicken or smoked chicken from barbecue joint (without sauce)
2 cups heavy cream
3 plum tomatoes, seeded and chopped
1 tablespoon finely chopped fresh parsley
1 1/2 cups shredded Monterey Jack cheese

Steps:

Cut kernels from cobs. Reserve corn and cobs.
Cook bacon in a Dutch oven over medium-low 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
Increase heat to medium-high. Sauté onion and next 4 ingredients in hot drippings 5 minutes or until tender. Add potato, and sauté 1 minute. Add broth and reserved corn cobs, and cook 12 to 15 minutes or until potatoes are tender. Stir in chicken, next 3 ingredients, and corn kernels. Reduce heat to low and simmer, stirring often, 15 minutes or until slightly thickened.
Remove from heat. Discard corn cobs. Stir in 1 cup cheese. Ladle into bowls, and sprinkle with remaining 1/2 cup cheese and crumbled bacon.

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