SMOKED CHICKEN CHOWDER RECIPES

Name: Smoked Chicken Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6-7 serving(s)
Ingredients: 1 large yellow onion, chopped; 1/4 cup olive oil; 5 -6 small white-skinned new potatoes; 4 cloves garlic, minced; 1/4 cup all-purpose flour; 3 cups chicken broth; 2 cups half-and-half; 2 roma tomatoes, seeded and chopped; 1/2 cup shredded monterey jack cheese; 1/2 cup shredded smoked gouda cheese; 1 tablespoon chopped fresh parsley; 1/4 teaspoon dried ancho chile powder; 1 lb boneless smoked cooked chicken breast; hot sauce, to taste

SMOKED CHICKEN CHOWDER RECIPE - FOOD.COM

Smoked Chicken Chowder Recipe - Food.com image

Make and share this Smoked Chicken Chowder recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6-7 serving(s)

Number Of Ingredients 14

Ingredients

1 large yellow onion, chopped
1/4 cup olive oil
5 -6 small white-skinned new potatoes
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half
2 roma tomatoes, seeded and chopped
1/2 cup shredded monterey jack cheese
1/2 cup shredded smoked gouda cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon dried ancho chile powder
1 lb boneless smoked cooked chicken breast
hot sauce, to taste

Steps:

Remove the skin and fat from the smoked chicken breast, and cut meat into 1/2-inch cubes.
In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened.
Wash and cut new potatoes into 1/4-inch dice.
To kettle add potato and garlic and cook stirring, 1 minute.
Stir in flour, and cook over moderately low heat, stirring 2 minutes.
Whisk in 2 cups broth and half and half and bring to a boil while stirring.
Add tomatoes, cheeses, parsley, ancho, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender.
Season soup with salt/pepper and hot sauce, to taste.
Good served in bread bowls!

Nutrition Facts : Calories 548.2, FatContent 31.7, SaturatedFatContent 12.7, CholesterolContent 97.4, SodiumContent 602.3, CarbohydrateContent 37, FiberContent 4, SugarContent 3.5, ProteinContent 29.2

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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