Best Chunky Chicken Ham Chowder Recipes

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CHUNKY CHICKEN CHOWDER



Chunky Chicken Chowder image

Provided by Sunny Anderson

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 15

4 chicken thighs, bone in, skin removed
Kosher salt and freshly ground black pepper
4 tablespoons butter
1 tablespoon vegetable oil
1 large Vidalia or sweet onion, chopped
10 to 12 thyme sprigs, in a bundle
2 bay leaves
4 cloves garlic, roughly chopped
4 cups chicken stock
2 russet potatoes, peeled and cut into bite-sized cubes
8 ounces frozen white corn
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 lemon, halved for spritzing

Steps:

  • Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
  • Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
  • Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.

CHEESY CHICKEN AND HAM CHOWDER



Cheesy Chicken and Ham Chowder image

You're four ingredients and 20 minutes away from delicious homemade chowder.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 4

2 cans (18.5 oz each) Progresso™ Traditional potato with broccoli & cheese chowder
1 cup cubed cooked chicken breast
1 cup diced cooked ham
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • In 3-quart saucepan, heat soup, chicken and ham over medium-high heat 5 minutes, stirring occasionally.
  • Slowly stir in cheese. Cook about 2 minutes, stirring frequently, until cheese is melted.

Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 90 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1620 mg, Sugar 2 g, TransFat 1 g

QUICK AND EASY CHICKEN AND HAM CORN CHOWDER



Quick and Easy Chicken and Ham Corn Chowder image

This is a soup I make with ingredients we always have. The kids love this with skillet cornbread or biscuits! Would be great in bread bowls, too! Serve hot.

Provided by drmomof2boys

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 12

1 tablespoon bacon drippings
1 cup chopped deli-style ham
10 ounces diced cooked chicken
1 cup peeled and diced potatoes
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon onion powder, or more to taste
¼ teaspoon garlic powder
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can cream-style corn
1 (10.75 ounce) can low-sodium chicken broth
½ cup low-fat (1%) milk

Steps:

  • Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder.
  • Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.

Nutrition Facts : Calories 289.9 calories, Carbohydrate 34.8 g, Cholesterol 51.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 20.6 g, SaturatedFat 2.7 g, Sodium 802.1 mg, Sugar 5.2 g

CHEESY CHICKEN CHOWDER



Cheesy Chicken Chowder image

I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. -Hazel Fritchie, Palestine, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
2 cups diced cooked chicken

Steps:

  • In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.

Nutrition Facts : Calories 322 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 1100mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

CHUNKY CHICKEN & MUSHROOM CHOWDER



Chunky Chicken & Mushroom Chowder image

Make and share this Chunky Chicken & Mushroom Chowder recipe from Food.com.

Provided by skat5762

Categories     Chowders

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces cremini mushrooms, sliced or quartered
1 (1 1/4 lb) whole bone-in chicken breasts
2 cups ready-to-serve chicken broth
1 cup water
6 red potatoes, scrubbed and cut into one inch chunks
1 carrot, cut into 1/4 slices
3/4 teaspoon salt
1/8 teaspoon black pepper
1 cup milk
1/4 cup heavy cream
1/2 teaspoon Worcestershire sauce

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.

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