Creamy Chicken Corn Chowder Recipe

Chicken and Corn Chowder All the Healthy Things

WebJul 12, 2023 · Let the chowder simmer for twenty to twenty-five minutes until the potatoes are fork tender. Step Six: Once the potatoes are …

Rating: 5/5(24)
1. Heat a large heavy-bottomed pot over medium-high heat. Once hot, add the bacon lardons to the pot. Cook the bacon for four to six minutes until crisp and then remove from the pot.
2. Add the diced chicken thighs to the pot. Cook for four to six minutes until the chicken has browned.
3. Add the diced onion, diced celery, and garlic to the pot. Cook for two to three minutes until the onions begin to become translucent.
4. Add the diced potatoes, dried oregano, green chiles, bay leaves, dried parsley, cumin, salt, and pepper to the pot and stir until well combined.

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Corn Chicken Chowder {Easy Slow Cooker!}

WebJul 19, 2021 · Sauté potatoes on onions. Place chicken, vegetables, and corn in slow cooker, then add chicken stock. Cook until the chicken …

1. In a Dutch oven or similar large skillet, melt the butter and oil over medium-high heat. Once it is melted, add the potato, onion, salt, and pepper. Sauté until the onion softens, about 5 minutes.
2. Stir in the garlic, rosemary, and cayenne. Let cook until fragrant, about 30 seconds.
3. Arrange the chicken in a single layer in a 6-quart or larger slow cooker.
4. Place the sautéed potatoes and onions on top. Add the corn.

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Chicken Corn Chowder Recipe: 30Minutes to Creamy …

WebJan 27, 2024 · Season with 1 teaspoon salt and ½ teaspoon pepper and sauté until softened, about 4-5 minutes. Add in the garlic, cumin, …

1. Saute vegetables and add seasonings: In a large saucepan or Dutch oven, melt butter in olive oil over medium heat. Add the bell peppers, jalapeno and green onions (white and pale green parts). Season with 1 1/4 teaspoon salt and heaping ½ teaspoon pepper and sauté until softened, about 4-5 minutes. Add in the garlic, cumin, coriander and smoked paprika. Sauté until fragrant, about 30 seconds to 1 minute.
2. Add flour then stock: Sprinkle the flour over the vegetables. Cook, stirring, for 2 minutes. Slowly pour in the stock, whisking constantly until smooth.
3. Add potatoes: Increase heat to medium high and add the potatoes. Bring soup to a boil and then immediately reduce to a rapid simmer. Cover and cook until the potatoes are ALMOST fork tender, about 8-12 minutes. (DO NOT overcook the potatoes - you will continue to cook them in the following steps!)
4. Add chicken and corn: Uncover and add the chicken and both types of corn. Bring the soup to a gentle simmer over medium-high heat. Immediately reduce heat to maintain a gentle simmer and cook, stirring occasionally, until heated through, about 4-5 minutes. Taste and adjust for seasoning with salt and pepper.

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