CORN CHOWDER RECIPE CREAMED CORN RECIPES

QUICK CHICKEN-CORN CHOWDER RECIPE | MYRECIPES

Quick Chicken-Corn Chowder Recipe | MyRecipes image

This 5-star corn chowder can be on your table in less than 30 minutes for dinner tonight thanks to convience items like rotisserie chicken and frozen corn.

Provided by MyRecipes

Yield 6 servings (serving size: about 1 cup)

Number Of Ingredients 12

Ingredients

2 tablespoons butter
¼ cup chopped onion
¼ cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 ½ cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 dried thyme
¼ teaspoon ground red pepper
⅛ teaspoon salt
1 (14 3/4-ounce) can cream-style corn

Steps:

Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

Nutrition Facts : Calories 257 calories, CarbohydrateContent 28.6 g, CholesterolContent 52 mg, FatContent 8.1 g, FiberContent 1.9 g, ProteinContent 19.1 g, SaturatedFatContent 4.4 g, SodiumContent 668 mg

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

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