Bbq Chicken Red Bean And Corn Country Chowder Recipes

SOUTHWESTERN BLACK BEAN AND CHICKEN CORN CHOWDER

Steps:

• In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.
• Add diced potatoes, chicken broth and taco seasoning.
• Bring to boil then reduce heat to simmer until potatoes are soft.
• Use a hand potato masher to mash the potatoes and thicken soup.
• Add diced tomatoes (may puree first if desired) and corn.
• Add evaporated milk, half and half, shredded cheese and beans.
• Cook another 2-3 min, stirring until cheese is melted.
• Serve topped with diced green onion.

COUNTRY-STYLE CHICKEN, CORN, AND LIMA BEAN CHOWDER

Steps:

• Heat the oil in a 4-quart pot over med-high heat; add in chicken; cook/stir until the chicken has turned white and is just beginning to brown, about 5 minutes.
• Remove the chicken from the pan; set aside.
• Add the onion and chile to the pan; cook/stir until the onion begins to soften, 2-3 minutes.
• Stir in the corn, potato, and chicken; add in the broth and bring to a boil.
• Partially cover the pan, decrease heat to med-low and simmer until the potato is tender, about 15 minutes.
• Season to taste w/ salt and pepper.
• Stir the lima beans; cook until they are tender and heated through, about 5 minutes.
• Stir in the basil and serve.

EASY CHICKEN AND CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
• Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
• Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.