CORN CHOWDER CHICKEN RECIPES

CHICKEN CORN CHOWDER RECIPE | ALLRECIPES

Chicken Corn Chowder Recipe | Allrecipes image

A chowder made with chicken and corn. It can be reheated with the cream added without curdling, even in the microwave.

Provided by MJ West

Categories Corn Chowder

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 chicken carcass
1 bay leaf
2 tablespoons butter
1 onion, diced
3 shallots, diced
2 cubes chicken bouillon, crumbled
2 tablespoons dried parsley
salt and pepper to taste
2 potatoes, peeled and diced
1 ½ cups frozen corn kernels
2 tablespoons heavy cream

Steps:

Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.
In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.

Nutrition Facts : Calories 68.6 calories, CarbohydrateContent 7 g, CholesterolContent 12.9 mg, FatContent 4.6 g, FiberContent 0.8 g, ProteinContent 1.3 g, SaturatedFatContent 2.7 g, SodiumContent 312.3 mg, SugarContent 1.1 g

MEXICAN CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT

Mexican Chicken Corn Chowder Recipe: How to Make It image

I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Optional: Minced fresh cilantro and fried tortilla strips

Steps:

In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

Nutrition Facts : Calories 368 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 753mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 28g protein.

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