Best Chicken And Mushroom Chowder Recipes

CHICKEN AND MUSHROOM CHOWDER

Steps:

• In a large saucepan, bring chicken broth and water to a boil. Stir in chicken, and season with oregano and pepper. Add rice, and reduce heat.
• Heat olive oil in a medium saucepan over medium heat, and saute garlic, onion, carrot, and mushrooms until tender. Thoroughly mix in the flour. Transfer to the broth mixture.
• Stir milk into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.

SMOKED CHICKEN, WILD MUSHROOM AND CORN CHOWDER

Steps:

• Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
• Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
• Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
• Heat through and serve with crumbled bacon on top.

CHICKEN AND MUSHROOM CHOWDER

Steps:

• Cover mushrooms with boiling water and set aside for 20 minutes.
• Cook bacon in a dutch oven over medium heat until crisp, about 5 minutes; crumble into pieces and set aside.
• Add onions to dutch oven, cook until softened, about 3 minutes; add garlic, cook 1 minute; add chicken and cook, stirring often, until it turns white, about 4 minutes; add potatoes, corn, broth and tomatoes, cook 4 more minutes.
• Slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to chowder; drain mushrooms and add to the pot.
• Increase heat to medium-high; cook until potatoes are tender, about 10 minutes; adjust seasoning, stir in parsley and cilantro into chowder.
• Garnish with bacon.

WILD MUSHROOM, SMOKED CHICKEN AND CORN CHOWDER

Steps:

• In large pot or dutch oven, cook bacon over medium-high heat 4 to 6 min until browned. Place on paper towel-lined plate.
• Drain all but 1 tablespoon of the drippings from the pot. Cook onion, red pepper, and green pepper, for 5 minutes or until crisp-tender. Return the bacon to the pot.
• Stir in 2 cups of the corn, chicken, potatoes, mushrooms, salt, cayenne pepper,and black pepper.
• Add 4 cups of water or enough to cover.
• Partially cover pot and bring to a boil.
• Reduce heat to low; cook for 30 minute.
• Meanwhile in blender or food processor, blend remaining 1 cup of corn and 1 cup of the half-and-half until almost smooth.
• Just before serving, stir the pureed corn mixture and remaining half-and-half into the soup bring just to a simmer.
• (DO NOT LET BOIL SOUP WILL CURDLE).

CHICKEN AND MUSHROOM CHOWDER

Steps:

• 1. Place mushrooms in a small bowl; cover with boiling water. Set aside 20 minutes. Meanwhile, cook bacon, turning once, in a Dutch oven over medium heat until crisp, 5 minutes. Crumble into pieces; set aside. Dice separately the chicken, onion, potatoes and tomatoes. Mince garlic. Cut kernels off corn. 2. Add onions to Dutch oven; cook until softened, about 3 minutes. Add garlic; cook 1 minute. Add chicken; cook, stirring often, until it turns white, about 4 minutes. Add potatoes, corn, broth and tomatoes. Cook 4 minutes. 3. Meanwhile, slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to taste to chowder. Carefully drain mushrooms; add to chowder. 4. Increase heat to medium-high. Cook until potatoes are tender, about 10 minutes. Adjust seasoning. Stir parsley and cilantro into chowder. Garnish with bacon. Nutrition information per serving: 200 calories; 13 percent of calories from fat; 3 grams fat; 1 gram saturated fat; 14.5 mg. cholesterol; 32 grams carbohydrates; 15 grams protein; 1,081 mg. sodium; 6 grams fiber.