Chicken And Mushroom Chowder Recipes

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CHICKEN AND MUSHROOM CHOWDER



Chicken and Mushroom Chowder image

This is a hearty, meal in a bowl, good for cold days chowder. Serve it with crusty bread for a complete meal. It looks like a lot of ingredients but this is actually after-work friendly. Recipe adapted from Chicago Tribune's Good Eating section

Provided by Hey Jude

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 20

1/4 cup dried porcini mushrooms
boiling water
2 slices bacon
1 skinless chicken breast half, diced
1 medium onion, diced
2 russet potatoes, peeled if you wish and diced
2 cloves garlic, minced
2 ears sweet corn, kernels sliced off
2 (14 1/2 ounce) cans chicken broth
1 (28 ounce) can peeled tomatoes, drained and chopped
2 cups packed fresh spinach leaves
1 bay leaf
2 tablespoons fresh thyme leaves
1 teaspoon herbes de provence
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground allspice
fresh ground black pepper, to taste
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped cilantro

Steps:

  • Cover mushrooms with boiling water and set aside for 20 minutes.
  • Cook bacon in a dutch oven over medium heat until crisp, about 5 minutes; crumble into pieces and set aside.
  • Add onions to dutch oven, cook until softened, about 3 minutes; add garlic, cook 1 minute; add chicken and cook, stirring often, until it turns white, about 4 minutes; add potatoes, corn, broth and tomatoes, cook 4 more minutes.
  • Slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to chowder; drain mushrooms and add to the pot.
  • Increase heat to medium-high; cook until potatoes are tender, about 10 minutes; adjust seasoning, stir in parsley and cilantro into chowder.
  • Garnish with bacon.

CHICKEN AND BACON CHOWDER



Chicken and Bacon Chowder image

The original recipe for this chowder called for ground beef. One day I decided to use chicken instead. Everyone agreed they liked it even better. You're sure to enjoy it, too.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1 pound sliced bacon
3 cups chopped celery
1/2 cup diced onion
4 cups cubed peeled potatoes
3 cups chicken broth
2 cups chopped carrots
3 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large soup kettle or Dutch oven, cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. , Saute celery and onion in drippings until tender. Add potatoes, broth and carrots; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in remaining ingredients and heat through.

Nutrition Facts : Calories 277 calories, Fat 14g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 795mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

CHICKEN-MUSHROOM CORN CHOWDER



Chicken-Mushroom Corn Chowder image

Make and share this Chicken-Mushroom Corn Chowder recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1 (8 ounce) package fresh mushrooms, sliced
1 onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1/2 teaspoon cayenne pepper (or to taste)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 (14 ounce) cans chicken broth
1 (16 ounce) package frozen corn
2 1/2 cups cooked chicken, chopped
1 (10 ounce) can cream of chicken soup, undiluted
1/2 tablespoon sugar
salt and pepper
1 cup half-and-half cream (or use full-fat milk)
2 tablespoons flour
grated cheddar cheese (optional)

Steps:

  • Melt the butter in a large Dutch oven over medium heat; add in the onions, garlic, basil, thyme and cayenne and mushroom slices and saute for about 5 minutes or until the veggies are tender.
  • Add in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar; mix to combine and simmer for about 20 minutes.
  • In a small bowl whsi together the half and half cream with flour; add to the simmering soup; cook for about 5 minutes or until thickened, season with salt and pepper to taste.
  • Ladle into bowls and top with grated cheddar cheese if desired.
  • Delicious!

CHICKEN AND MUSHROOM CHOWDER



Chicken and Mushroom Chowder image

This is a wonderful all-in-one chicken dish perfect when you need to whip up dinner quickly - even quicker if you already have leftover cooked chicken.

Provided by Joanie

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h

Yield 4

Number Of Ingredients 13

3 cups chicken broth
½ cup water
1 pound cubed cooked chicken breast meat
1 ½ teaspoons dried oregano
¼ teaspoon pepper
½ cup uncooked long grain rice
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 carrot, finely chopped
¾ pound mushrooms, sliced
3 tablespoons all-purpose flour
1 cup milk

Steps:

  • In a large saucepan, bring chicken broth and water to a boil. Stir in chicken, and season with oregano and pepper. Add rice, and reduce heat.
  • Heat olive oil in a medium saucepan over medium heat, and saute garlic, onion, carrot, and mushrooms until tender. Thoroughly mix in the flour. Transfer to the broth mixture.
  • Stir milk into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 33.8 g, Cholesterol 90 mg, Fat 13.6 g, Fiber 2.5 g, Protein 38.6 g, SaturatedFat 3.7 g, Sodium 113.1 mg, Sugar 6.2 g

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