Best New Englands Chicken And Corn Chowder Recipes

New England Chicken Corn Chowder image

Provided by jkoch960

Categories Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 lb bacon, diced
1 cup onion, chopped
1/2 cup celery, chopped
4 cups chicken stock or 4 cups broth
2 cups potatoes, peeled and cubed
1 (10 ounce) package frozen corn
1 teaspoon salt
1/8 teaspoon fresh ground pepper
2 cups chicken, cooked and diced
1 cup heavy cream
oyster crackers (optional)

Steps:

Cook and stir bacon in large saucepan over medium-high heat for 3 minutes or until bacon is light brown.
Add onion and celery; cook 3 minutes longer. Stir in stock; bring to boil over hight heat.
Add potatoes, corn, salt and pepper; cook 5 to 10 minutes until potatoes are tender.
Stir in chicken and cream. Reduce heat to low. Cover and simmer 3 minutes.
*Cook time does not include the time to cook the chicken.

Nutrition Facts : Calories 560.6, Fat 38.3, SaturatedFat 18.9, Cholesterol 108, Sodium 1201.5, Carbohydrate 42.7, Fiber 4.1, Sugar 6.4, Protein 14.7

New England Clam and Corn Chowder With Herbs image

Provided by Shelby Jo

Categories Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

6 slices thick bacon, cut crosswise into 1/2 inch pieces
1 large onion, chopped
2 large carrots, peeled & chopped
1 1/4 teaspoons dried thyme
3/4 teaspoon crushed dried rosemary
3 tablespoons all-purpose flour
4 cups whole milk
1 (8 ounce) unpeeled white potatoes, cut into 1/2 inch cubes
3 (6 1/2 ounce) cans chopped clams with juice
1 (8 3/4 ounce) can corn, drained
chopped fresh parsley

Steps:

Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to opaper towels to drain. Pour out all but 3 tablespoons drippings from pan.
Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crips tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often about 5 minutes.
Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes.
Season to taste with salt and pepper.
Divide soup among bowls, sprinkle with bacon and parsley, and serve.

New Englands chicken and corn chowder image

Provided by sherry monfils

Categories Chowders

Time 55m

Number Of Ingredients 15

2 Tbsp butter
3 Tbsp flour
3 c low-sodium chicken broth
1 small onion, chopped
2 celery stalks, chopped
1 medium carrot, peeled, chopped
2 c cubed potatoes
2-1/2 c frozen corn
2 c cooked chicken breast, cubed
6 slice bacon, cooked, crumbled
1/2 tsp ground thyme leaves
1/2 tsp each salt and white pepper
1/2 tsp minced garlic
1 c milk
1 c light cream

Steps:

1. In lg pot, over medium heat, melt butter. Whisk in flour until browned. Add broth, onions, celery, carrots, potatoes and corn.
2. Stir to mix. Add chicken, 1/2 the bacon crumbles, thyme, salt ,white pepper, garlic and milk. Bring to a boil.
3. Reduce heat to low and simmer for 20 mins, or until all veggies are tender, stirring occasionally. Stir in light cream. At this point, if you want to thicken it up a little, scoop about 1-2 cups of chowder into a food processor and puree for just and few seconds. Pour back into pan. garnish w/ remaining bacon crumbles.

Best New England Corn Chowda (Chowder) image

Provided by Jennifer Michele

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1/2-1 lb bacon (diced)
1 small onion (chopped)
2 cups chicken broth or 2 cups vegetable broth
2 cups cubed white potatoes
2 cups frozen corn
2 cups light cream

Steps:

Fry bacon until crisp.
Remove from pan with a slotted spoon and drain; set aside.
In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
Cook over medium heat until onion is translucent.
Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
Stir in corn and heat through.
Add cream and heat through again.
If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
Add a little at a time while the chowda is simmering until it reaches the desired consistency.
Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.