Best Creamy Chicken Corn Chowder Recipes

CREAMY CHICKEN CORN CHOWDER

Steps:

• In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.

CREAMY SPICY CORN CHOWDER WITH CHICKEN

Steps:

• In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.
• In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.
• Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.

CREAMY CHICKEN, CORN AND HAM CHOWDER

Steps:

• 1. In a large saucepan, saute the onion and garlic in oil until onion is tender.
• 2. Add ham; cook and stir for 2 minutes.
• 3. Stir in the stock, water, potatoes, corn, bouillon, thyme, poultry seasoning, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
• 4. Add chicken; heat through. Stir in the evaporated milk and 1 1/4 cups milk; bring to a boil.
• 5. Combine Wondra and remaining milk until smooth; gradually stir into soup.
• 6. Cook and stir for 2 minutes or until thickened.
• 7. Top with crisp crumbled bacon and your favorite cheddar cheese. Enjoy!

CREAMY SOUTHWEST CHICKEN AND CORN CHOWDER

Steps:

• Cook frozen vegetables as directed on bags, using minimum cook time.
• In 6-quart saucepan, heat oil over medium heat. Cook onion in oil until tender. Add remaining chowder ingredients including cooked vegetables with sauce. Heat just to boiling, stirring frequently. Reduce heat to low; simmer uncovered about 20 minutes or until vegetables are tender.
• Serve hot with toppings.

CREAMY CHICKEN BROCCOLI CORN CHOWDER

Steps:

• 1. In a 6 Quart Dutch oven,melt butter on med./high heat. Add Onion and Garlic.Saute' until onion is tender. Add broth,chicken,corn,and broccoli.Cook until brocoli is crisp tender.Reduce heat.Add 1 cup Half and half.Cook for 2-3 min. Do Not Boil!
• 2. Serve w/ crusted bread and top chowder with Shredded cheese. Enjoy!

CREAMY CHICKEN CORN CHOWDER

Steps:

• In a large saucepan, combine the broth, potato, corn, garlic, thyme, and pepper.
• Bring mixture to a boil. Then reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
• Combine flour and milk until smooth; gradually add to the vegetable mixture.
• Bring mixture to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat, then stir in cheese until melted.
• Add the cooked chicken and keep the heat on low until everything is heated through.
• Add salt to taste, and then it's ready to serve!

CREAMY CHICKEN CORN CHOWDER

Steps:

• 1. Season chicken by rubbing with salt and pepper, or Mrs. Dash Table Blend. In a small skillet, cook chx breast over medium heat in some melted butter, until chicken is golden brown and cooked through. Allow chicken to cool a bit, then cut into 1" chunks. Set aside.
• 2. In a large, heavy sauce pot, brown the bacon until almost crisp. Don't burn or overcook. Remove excess fat, leaving about 2 T. for sauteeing onions.
• 3. Add diced onions & grated carrot to the bacon, and saute' for a few minutes, stirring constantly, until onion is translucent.
• 4. Sprinkle two TBSP flour over the sizzling onions & bacon & carrots, and continue to stir well, to make a roux. Keep stirring for a couple of minutes, to allow roux to cook and turn SLIGHTLY brown. Season with salt and pepper.
• 5. While stirring with a whisk, pour in chicken broth. Keep stirring, it will thicken slightly and you might get some lumps ....that's ok. Keep stirring with whisk, and add the milk, potatoes , cut-up chicken pieces, and corn. Do not boil, but bring everything back up to temp. Then turn down the heat to LOW.
• 6. Tear the flour tortillas into small pieces and put into the soup. Stir well, and cover. Turn the heat very LOW. Let the soup cook for 20 mins., or so, stirring frequently, until potatoes are tender. The tortillas will make sort of a tiny 'dumpling' in the soup.
• 7. Just before serving, toss in about a cup of shredded cheddar cheese, and stir well until melted. You can take a potato masher at this point and give a few pokes around in the soup, to break up SOME of the potatoes. This will thicken the soup, if you desire. Don't break up all of the potatoes ... you want some of those chunky pieces in your soup!
• 8. Serve with a nice big hunk of chewy French bread, or some hot corn bread!