Best Chicken Tomato Chowder Recipes

Crock Pot Tomato Potato Chicken Corn Chowder image

Provided by Marla Swoffer

Categories Chowders

Time 5h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 chicken breasts, frozen
1 (15 ounce) can corn
1 (7 ounce) can creamed corn
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
4 potatoes, quartered
2 cups milk
2 tablespoons chicken bouillon concentrate
1 tablespoon butter
1 tablespoon garlic powder
1 teaspoon black pepper

Steps:

Lay chicken breasts on bottom of crock pot.
Pour everything else over the top and stir (without moving the chicken).
Cook on low 8-10 hours or high 4-6 hours (I actually cooked it on medium for about 5 hours).
If you're home, stir once in a while, as the chicken and potatoes soften, to break them up a bit, though it will probably also work to do that when it's all done.

Nutrition Facts : Calories 493.8, Fat 15.3, SaturatedFat 5.9, Cholesterol 78.3, Sodium 765.7, Carbohydrate 63.9, Fiber 7.8, Sugar 10.5, Protein 30.5

Chicken Corn and Tomato Chowder image

Provided by dicentra

Categories Chowders

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 whole chicken, cut up
1 medium onion, chopped
1 teaspoon poultry seasoning
1 (16 ounce) can corn
1 (16 ounce) can whole tomatoes, drained and chopped
1 teaspoon lemon juice
salt and pepper

Steps:

In a large saucepan, simmer chicken in 4 cups of water with onion and poultry seasoning for 45 minutes.
Remove chicken and let cool; reserve broth.
Skim fat from chicken broth. Remove meat from the chicken, discarding skin and bones.
Cut meat into bite sized pieces.
In a large saucepan, combine chicken, broth, corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 439.5, Fat 27.3, SaturatedFat 7.7, Cholesterol 121.9, Sodium 126.7, Carbohydrate 18.2, Fiber 2.5, Sugar 4, Protein 31.2

Chicken-Tomato Chowder image

Provided by dlmert

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 teaspoons olive oil
2 carrots, thinly sliced
6 scallions, chopped
2 celery ribs, chopped
2 cloves garlic, minced
1 (14 1/2 ounce) can crushed tomatoes
2 cups chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/4 teaspoon ground pepper
1/2 lb boneless skinless chicken breast, cubed
1/2 cup canned cannellini beans, rinsed and drained
2 tablespoons parsley

Steps:

In a medium saucepan, heat 2 tsp of the oil.
Saute the carrots, scallions, celery and garlic until softened, 5-7 minutes.
Stir in the tomatoes and broth; bring to a boil, then stir in the potatoes, marjoram, oregano and pepper.
Reduce the heat and simmer, covered, until the potatoes are tender, 15-20 minutes.
Meanwhile, in a medium nonstick skillet, heat the remaining 2 tsp of oil.
Saute the chicken until cooked through, 6-8 minutes.
Stir into the chowder; stir in the beans and parsley.
Simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 287, Fat 6.4, SaturatedFat 1.1, Cholesterol 32.9, Sodium 688.6, Carbohydrate 37, Fiber 7.1, Sugar 7.3, Protein 21.7