Best Country Style Chicken Corn And Lima Bean Chowder Recipes

COUNTRY-STYLE CHICKEN, CORN, AND LIMA BEAN CHOWDER

Country-Style Chicken, Corn, and Lima Bean Chowder image

Make and share this Country-Style Chicken, Corn, and Lima Bean Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon corn oil
1/2 lb boneless skinless white meat chicken, cut into 1-inch pieces
1 medium onion, finely chopped
1 serrano chili, seeded and finely minced
2 cups fresh corn kernels (or frozen, defrosted corn kernels)
1 large potato, peeled and diced (such as Yellow Finn or Yukon Gold)
4 cups low-fat chicken stock, preferably homemade (Low-Fat Chicken Stock)
salt
fresh ground black pepper
2 cups fresh lima beans or 2 cups frozen lima beans, defrosted
2 tablespoons chopped fresh basil leaves

Steps:

Heat the oil in a 4-quart pot over med-high heat; add in chicken; cook/stir until the chicken has turned white and is just beginning to brown, about 5 minutes.
Remove the chicken from the pan; set aside.
Add the onion and chile to the pan; cook/stir until the onion begins to soften, 2-3 minutes.
Stir in the corn, potato, and chicken; add in the broth and bring to a boil.
Partially cover the pan, decrease heat to med-low and simmer until the potato is tender, about 15 minutes.
Season to taste w/ salt and pepper.
Stir the lima beans; cook until they are tender and heated through, about 5 minutes.
Stir in the basil and serve.

Nutrition Facts : Calories 206.4, Fat 2.5, SaturatedFat 0.5, Cholesterol 21.6, Sodium 35.5, Carbohydrate 33, Fiber 5.6, Sugar 3.7, Protein 15.1

EASY CHICKEN AND CORN CHOWDER

Easy Chicken and Corn Chowder image

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Provided by Athyna

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

Steps:

Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g

BBQ CHICKEN, RED BEAN AND CORN COUNTRY CHOWDER

BBQ Chicken, Red Bean and Corn Country Chowder image

If you have leftover chicken, Rachael's chowder is a tasty way to use it up. You could also make her Poached Chicken too!

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield s: 4 to 6 servings

Number Of Ingredients 26

Ingredients

1 cup organic ketchup
2 tablespoons brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon coarse black pepper
2 cloves garlic, finely chopped
1 tablespoon EVOO
4 ounces smoky bacon, chopped, optional
5 to 6 baby Yukon gold potatoes, chopped
4 ears corn, cleaned and scraped, or 2 cups defrosted kernels
2 to 3 ribs celery, chopped
1 red onion, chopped
1 red bell pepper, seeded and chopped
1 red chile pepper, such as Fresno, sliced or chopped 4 cloves garlic, chopped
3 tablespoons fresh thyme leaves, chopped
1 round tablespoon seafood seasoning, such as Old Bay (a palmful)
1 bay leaf
One 12-ounce bottle warm lager beer
One 15-ounce can red kidney beans
Once 15-ounce can fire roasted tomatoes, stewed tomatoes or diced tomatoes with chiles
4 cups cooked chicken, chopped or shredded
4 cups chicken stock, homemade or store-bought
1 ripe avocado
1 lime, juiced
Tortilla chips

Steps:

For the sauce: Place the ketchup, brown sugar, syrup, vinegar, Worcestershire, pepper and garlic in a small pot. Bring to a low boil, reduce the heat to low and thicken 15 minutes. (This sauce stores well for weeks and makes a tasty sloppy Joe, burger baster and pork chop topper if you want to double the recipe. If using for a more all-purpose BBQ sauce, add 1/2 cup chicken stock and simmer for 20 minutes.) For the chowder: Heat the EVOO in a soup pot over medium-high heat and add the bacon, if using. Cook until crisp 2 to 3 minutes. Add the potatoes, corn, celery, onions, bell pepper, chile, garlic, thyme, seafood seasoning and bay leaf, and stir. Cook to soften, 8 to 10 minutes. Add the beer and cook the beer down by half, 1 to 2 minutes. Add the beans, tomatoes, shredded chicken, BBQ Sauce, stock and 2 cups of water. Simmer a few minutes to combine the flavors, cool and store for a make-ahead meal. Reheat over medium heat. When ready to serve, peel, pit and dice the avocado and dress it in the lime juice. Place diced avocado and some broken tortilla chips in each soup bowl, top with the hot chowder and serve.