Best Smoked Chicken And Sweet Potato Chowder Recipes

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CHICKEN, SWEET POTATO, AND CORN SLOW-COOKER CHOWDER RECIPE



Chicken, Sweet Potato, and Corn Slow-Cooker Chowder Recipe image

This hearty chowder would be easy to serve for a football watch party or tailgate.

Provided by Karen Schroeder-Rankin

Time 4h55m

Yield Serves 10

Number Of Ingredients 15

8 cups chicken broth
1 ½ pounds sweet potatoes, peeled and cut into ¼-inch pieces (about 4 ½ cups)
2 (1-lb.) bone-in skinless chicken breasts
2 cups fresh corn kernels (from 4 ears)
2 cups chopped yellow onion (from 2 onions)
1 ¼ cups chopped red bell pepper (from 1 large bell pepper)
1 ¼ cups chopped yellow bell pepper (from 1 large bell pepper)
1 cup chopped celery (from 3 stalks)
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup heavy cream
5 tablespoons cornstarch
¼ cup chopped fresh flat-leaf parsley
Hot sauce
Finely chopped chives

Steps:

  • Combine the first 10 ingredients in a 6-quart slow cooker. Cover and cook on HIGH until chicken and sweet potatoes are tender, about 4 hours. Remove chicken from slow cooker. Coarsely shred, discarding bones; set aside.
  • Whisk together cream and cornstarch in a bowl until smooth; stir into soup. Cover and cook until slightly thickened, about 30 minutes. Stir in chicken and parsley. Top with hot sauce and chives.

SMOKED CHICKEN CHOWDER



Smoked Chicken Chowder image

Categories     Soup/Stew     Chicken     Garlic     Onion     Potato     Tomato     Dinner     Corn     Fall     Jalapeño     Gourmet

Yield Makes about 8 cups

Number Of Ingredients 16

3 medium onions, chopped (about 2 1/2 cups)
1/2 cup vegetable oil
1 large russet (baking) potato
3 garlic cloves, minced
1 fresh jalapeñ:o chili, seeded and minced fine (wear rubber gloves)
1/4 cup all-purpose flour
3 cups chicken broth
2 cups heavy cream
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
2 cups fresh or frozen corn
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaved parsley leaves
1/2 canned chipotle chili in adobo sauce*, minced fine (about 1 teaspoon)
1 1/2 whole boneless smoked chicken breasts**(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice
*available at Hispanic markets and some specialty foods shops
**available at some butcher shops and specialty foods shops

Steps:

  • In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

CHICKEN AND CORN CHOWDER WITH SWEET POTATOES



Chicken and Corn Chowder With Sweet Potatoes image

This is a prize winning recipe in Cook's Country magazine (slightly modified). It is a delicious chowder with a twist...it has corn muffin mix as a thickening agent. The sweet potatoes also add something a little different from the usual chowder. An added bonus is that it goes together fairly quickly. This received rave reviews from my weekly soup night gang. Try this chowder--your tummy will thank you.

Provided by MamaJ

Categories     Chowders

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 15

3 cups whole milk
1 (7 1/2 ounce) box corn muffin mix
2 tablespoons butter
1 onion, diced
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
2 quarts chicken broth
1 1/2 lbs chicken breasts, cut in 1/2 inch pieces
2 medium sweet potatoes, cut in 1/2 inch pieces
1 cup shredded monterey jack cheese
3 cups frozen corn
1/4-1/2 cup fresh parsley, chopped
salt
pepper

Steps:

  • Combine milk and muffin mix in a bowl. Set aside.
  • Saute onion in butter until soft (about 8 min.).
  • Add garlic, cumin, and oregano.
  • Cook until fragrant.
  • Add broth, chicken and potatoes.
  • Bring to a boil.
  • Reduce heat and simmer until potatoes are tender.
  • Stir in reserved muffin mixture and simmer until soup thickens (about 10 minutes).
  • Add cheese and corn and cook until heated through.
  • Season to taste with salt and pepper.
  • Add parsley. Stir and serve.

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