Best New Englands Chicken And Corn Chowder Recipes

NEW ENGLAND CHICKEN CORN CHOWDER

New England Chicken Corn Chowder image

Make and share this New England Chicken Corn Chowder recipe from Food.com.

Provided by jkoch960

Categories Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

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 CORN CHOWDER

New England Corn Chowder image

While not as famous as New England's clam chowder, this corn chowder recipe is every bit as delicious. It's perfect after a cold day.

Provided by John Mitzewich

Categories Soup

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

2 slices of bacon, cut into strips
1 tablespoon unsalted butter
1 yellow onion, diced
2 tablespoons all-purpose flour
2 cups fresh or frozen corn kernels
1 russet potato, peeled and diced
3 cups whole milk
1/2 teaspoon fresh ground black pepper
1 teaspoon salt

Steps:

In a heavy-bottom soup or saucepot, sauté the bacon in the butter on medium heat until the bacon is cooked, but not crisp. Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well.
Bring up to a gentle simmer, reduce heat to low and cook, occasionally stirring, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and serve immediately.

Nutrition Facts : Calories 295 kcal, Carbohydrate 46 g, Cholesterol 21 mg, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, Sodium 478 mg, Sugar 10 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g

NEW ENGLANDS CHICKEN AND CORN CHOWDER

New Englands chicken and corn chowder image

I have numerous recipes for New England style chowders form my church and relatives but I wanted to make 1 that you didn't have to cook all day. This one is quick compared to many others and great served w/ my cheesy-bacon cornbread muffins.

Provided by sherry monfils

Categories Chowders

Time 55m

Number Of Ingredients 15

Ingredients

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)

Best New England Corn Chowda (Chowder) image

This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly.

Provided by Jennifer Michele

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

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.