Best Chicken Mushroom Chowder Recipes

CHICKEN-MUSHROOM CORN CHOWDER

Steps:

• Melt the butter in a large Dutch oven over medium heat; add in the onions, garlic, basil, thyme and cayenne and mushroom slices and saute for about 5 minutes or until the veggies are tender.
• Add in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar; mix to combine and simmer for about 20 minutes.
• In a small bowl whsi together the half and half cream with flour; add to the simmering soup; cook for about 5 minutes or until thickened, season with salt and pepper to taste.
• Ladle into bowls and top with grated cheddar cheese if desired.
• Delicious!

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).

CHUNKY CHICKEN & MUSHROOM CHOWDER

Steps:

• In a 3 quart pot, bring chicken breast, broth, and water to a boil over high heat.
• Reduce heat to low, cover, and simmer about 20 minutes, or until the chicken is no longer pink inside.
• Remove the chicken from the broth and set aside the pot with the broth.
• Remove and discard chicken skin and bones.
• Tear chicken meat into large pieces; set aside.
• To the broth in the pot, add potatoes, carrot, 3/4 teaspoon of the salt, the thyme, and black pepper.
• Cover and simmer about 15 minutes, or until the potatoes are tender.
• Add milk, cream, mushrooms, and the reserved chicken meat.
• Bring to a boil.
• Reduce heat, cover, and simmer 5 minutes.
• Taste and add the remaining salt if needed, along with the Worcestershire sauce.
• Serve with crusty French bread.

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.

CHICKEN & MUSHROOM CHOWDER

Steps:

• In a large saucepan, bring Chicken Broth and Water to a boil. Stir in Chicken, Oregano and Water. Add Rice and reduce heat. Heat Olive Oil in a medium sauce pan over medium heat. Saute Garlic, Onion, Carrot and Mushrooms until tender. Mix in Flour and add to Broth mixture. Stir in Milk and continue to cook. Stir occasionally until soup thickens (approximately 30 minutes).

MUSHROOM CHICKEN CHOWDER

Steps:

• 1. Layer potatoes, carrots, onions and mushrooms in a large 5-6 qt crock pot. Sprinkle dry onion soup mix over vegetables.
• 2. Arrange chicken on vegetable mixture and sprinkle garlic powder over chicken.
• 3. Combine chicken gravy and tomato paste and spread over chicken. Pour wine/chicken stock into crock pot.
• 4. Cook on LO 8-10 hrs. Remove chicken and cut into bite-sized pieces. Return to crock pot until warmed.