Chicken And Corn Chowder With Sweet Potatoes Recipes

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CHICKEN & SWEET POTATO CHOWDER



Chicken & Sweet Potato Chowder image

What's better on a cold night than a warm bowl of homemade chicken chowder? This easy recipe tastes like it simmered all day.

Provided by Land O'Lakes

Categories     Lunch     Potato     Sweet potato     Chicken     Chowder     Soup     Soup and Stew     Main Course     Meat, poultry, and seafood     Potato     Vegetable     Side Dish

Yield 8 servings

Number Of Ingredients 12

2 tablespoons Land O Lakes® Butter
1 large (1 cup ) leek, * sliced
2 medium (4 cups) sweet potatoes, ** peeled, cut into 1/2-inch cubes
2 (14-ounce) cans chicken broth
2 teaspoons finely chopped fresh garlic
1 teaspoon dried thyme leaves ***
2 cups cubed cooked chicken
1/2 teaspoon paprika
2 cups Land O Lakes® Half & Half
1/4 cup all-purpose flour
Salt, if desired
Pepper, if desired

Steps:

  • Melt butter in 4-quart saucepan; add leek. Cook over medium heat, stirring occasionally, 7-10 minutes or until leek is tender. Add sweet potatoes, chicken broth, garlic and thyme leaves; continue cooking 9-11 minutes or until mixture comes to a boil and sweet potatoes are tender. Stir in chicken and paprika.
  • Combine half & half and flour in bowl until smooth. Gradually add half & half mixture to potato mixture in saucepan, stirring constantly, 6-8 minutes or until mixture comes to a boil and is thickened. Add salt and pepper, if desired.

Nutrition Facts : Calories 220 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 570 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Sugar grams, Protein 14 grams

SWEET POTATO AND CORN CHOWDER



Sweet Potato and Corn Chowder image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
4 slices thick-cut bacon, cut into a small dice
2 cups diced peeled sweet potato
2 medium shallots, sliced
2 cloves garlic, chopped
1 small red bell pepper, diced
3 sprigs fresh thyme
1 sprig fresh sage
1 bay leaf
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons yellow curry powder
One 15-ounce can corn, drained
2 cups chicken stock
1 cup heavy cream
1 tablespoon sherry vinegar
1/4 cup minced chives

Steps:

  • In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
  • In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
  • Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
  • Plate into individual bowls and garnish with the crispy bacon and chives.

EASY CHICKEN AND CORN CHOWDER



Easy Chicken and Corn Chowder image

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Provided by Athyna

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g

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.

EASY CHICKEN CORN CHOWDER



Easy Chicken Corn Chowder image

When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings (1-1/2 quart).

Number Of Ingredients 10

2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.

CHICKEN AND POTATO CHOWDER



Chicken and Potato Chowder image

Just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

1/4 cup unsalted butter
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 teaspoon dried thyme
1/4 cup all-purpose flour
3 cups chicken broth
2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed
2 cups diced cooked chicken breast
1 1/2 cups shredded sharp cheddar cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Steps:

  • Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

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.

CHICKEN AND BACON CORN CHOWDER



Chicken and Bacon Corn Chowder image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 1 1/2 gallons

Number Of Ingredients 17

1 large (approximately 6 pounds) chicken
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper

Steps:

  • To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
  • To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
  • Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

CREAMY CHICKEN AND CORN CHOWDER



Creamy Chicken and Corn Chowder image

This chowder will quickly become a go-to recipe! It's loaded with chicken, veggies and rich creamy broth. Delicious comfort food!

Provided by Jaclyn

Categories     Main Course

Time 45m

Number Of Ingredients 15

1 lb boneless skinless chicken breast (, cooked and shredded (3 cups))
8 slices bacon (, cooked and crumbled*)
1/4 cup butter (, diced into 1 Tbsp pieces)
1 large red bell pepper (, diced (1 1/2 cups))
1 medium yellow onion (, diced (1 1/4 cups))
1 - 2 jalapenos (, seeded for less heat if desired, finely chopped)
4 cloves garlic (, minced)
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
3 medium russet potatoes (, peeled and diced slightly less than 1/2-inch thick (3 cups))
2 bay leaves
Salt and freshly ground black pepper (, to taste)
2 1/2 cups fresh or frozen corn
1 1/2 cups half and half
Green onions and seeded (, finely chopped jalapenos (optional), for serving)

Steps:

  • In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
  • Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
  • Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
  • Recipe Source: adapted with some changes from BHG

Nutrition Facts : Calories 497 kcal, Carbohydrate 40 g, Protein 27 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 94 mg, Sodium 388 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

POTATO CORN CHOWDER



Potato Corn Chowder image

Comforting potato corn chowder with fresh sweet corn, bacon, and creamy potatoes. It comes together very easily with minimal prep.

Provided by Katya

Categories     Soup

Time 50m

Yield 6

Number Of Ingredients 14

2 Tbsp. butter
3 slices bacon, chopped
1/2 medium onion, chopped, about 3/4 cup
2 celery ribs, chopped, about 3/4 cup
1 medium carrot, chopped, about 3/4
2 garlic cloves, minced
1/4 tsp. dried thyme
1/4 cup all-purpose flour
1 lb. Yukon gold potatoes, diced into 3/4 -inch cubes (feel free to keep skin on)
4 cups chicken broth
3 cups fresh corn, cut from about 3 ears of corn
1 cup half and half
Kosher salt and fresh black pepper
Fresh minced parsley, to garnish, optional

Steps:

  • In a large heavy-duty bottom dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to crisp up, about 4-5 minutes.
  • Add onion, celery, and carrots. Cook until vegetables begin to soften, stirring occasionally, about 5-7 minutes.
  • Stir in garlic and thyme. Cook until fragrant, about 30 seconds, while stirring constantly. Sprinkle flour over the vegetables and cook, stirring frequently, for 1 minute.
  • Add potatoes and chicken broth. Season with salt and pepper, to taste. Bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 15 minutes, while stirring occasionally and making sure to scrape the bottom of the pan.
  • Add corn and continue to simmer, uncovered, for an additional 10 minutes or until the potatoes and corn are tender.
  • Stir in half and half and cook just until warmed through, about 1-2 minutes. Do not boil or it will curdle. Taste for salt and pepper. Serve garnished with parsley, if desired.

Nutrition Facts : Calories 275 calories, Sugar 8.9 g, Sodium 771.9 mg, Fat 11.4 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 37.6 g, Fiber 3.8 g, Protein 8.6 g, Cholesterol 24.7 mg

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