Best Smokey Clamicken Chowder Recipes

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SMOKED CHICKEN CHOWDER



Smoked Chicken Chowder image

Make and share this Smoked Chicken Chowder recipe from Food.com.

Provided by Julesong

Categories     Chowders

Time 30m

Yield 6-7 serving(s)

Number Of Ingredients 14

1 large yellow onion, chopped
1/4 cup olive oil
5 -6 small white-skinned new potatoes
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half
2 roma tomatoes, seeded and chopped
1/2 cup shredded monterey jack cheese
1/2 cup shredded smoked gouda cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon dried ancho chile powder
1 lb boneless smoked cooked chicken breast
hot sauce, to taste

Steps:

  • Remove the skin and fat from the smoked chicken breast, and cut meat into 1/2-inch cubes.
  • In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened.
  • Wash and cut new potatoes into 1/4-inch dice.
  • To kettle add potato and garlic and cook stirring, 1 minute.
  • Stir in flour, and cook over moderately low heat, stirring 2 minutes.
  • Whisk in 2 cups broth and half and half and bring to a boil while stirring.
  • Add tomatoes, cheeses, parsley, ancho, 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/pepper and hot sauce, to taste.
  • Good served in bread bowls!

Nutrition Facts : Calories 548.2, Fat 31.7, SaturatedFat 12.7, Cholesterol 97.4, Sodium 602.3, Carbohydrate 37, Fiber 4, Sugar 3.5, Protein 29.2

SMOKEY CLAM CHOWDER



Smokey Clam Chowder image

Categories     Soup/Stew     Milk/Cream     Dairy     Herb     Potato     Shellfish     Lunch     Clam     Winter     Bon Appétit     Washington     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 16

1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1/2 cup (1 stick) butter
3 celery stalks, chopped
1 medium onion, chopped
1/2 cup all purpose flour
6 8-ounce bottles clam juice
4 6 1/2-ounce cans chopped clams with juices
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 teaspoon chopped fresh marjoram or 1/4 teaspoon dried
1/2 teaspoon chopped fresh dill or 1/4 teaspoon dried dillweed
1/4 teaspoon powdered garlic
1/8 teaspoon liquid smoke*
2 cups whipping cream
1 cup whole milk
*Liquid smoke is a smoke-flavored liquid seasoning available at specialty foods stores and many supermarkets.

Steps:

  • Boil potatoes in large saucepan of salted water until just tender, about 6 minutes. Drain potatoes well.
  • Melt butter in heavy large pot over medium-high heat. Add celery and onion and sauté until onion is translucent, about 6 minutes. Add flour and stir 2 minutes. Gradually mix in clam juice. Simmer until beginning to thicken, stirring frequently, about 2 minutes. Add clams with juices, parsley, thyme, marjoram, dill, garlic, liquid smoke and potatoes. Simmer 5 minutes to blend flavors. Add cream and milk. Bring to simmer. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)

SMOKED CHICKEN CHOWDER



Smoked Chicken Chowder image

Make and share this Smoked Chicken Chowder recipe from Food.com.

Provided by Brookelynne26

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

3 medium onions, chopped (about 2 1/2 cups)
1/2 cup vegetable oil
1 large russet potato
3 garlic cloves, minced
1 fresh jalapeno, seeded and minced fine
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
2 cups fresh corn or 2 cups frozen corn
1 cup shredded monterey jack cheese
1 tablespoon chopped fresh flat-leaf parsley
1/2 canned chipotle chile in adobo, minced fine (about 1 teaspoon)
1 lb smoked chicken breast, skin and fat removed and meat cut into 1/2-inch dice

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 of broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

Nutrition Facts : Calories 1185.1, Fat 93.6, SaturatedFat 39.8, Cholesterol 248.3, Sodium 1863.3, Carbohydrate 52.3, Fiber 6.5, Sugar 8.9, Protein 40

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