QUICK CORN CHOWDER 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
? 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

QUICK POTATO CORN CHOWDER RECIPE: HOW TO MAKE IT

Quick Potato Corn Chowder Recipe: How to Make It image

This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year ’round. My family loves this potato corn chowder. —Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
Minced fresh parsley, optional

Steps:

In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

Nutrition Facts : Calories 176 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 759mg sodium, CarbohydrateContent 31g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

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