Chicken Potato Chowder Recipes

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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 AND POTATO CHOWDER



Chicken and Potato Chowder image

Inspired by classic clam chowder, this delicious creamy chicken soup is packed with red potatoes, peas, and corn.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 7 Cups

Number Of Ingredients 12

2 boneless, skinless chicken breasts (12 ounces total), cut into cubes
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 pound red potatoes, cut into 1/2-inch cubes
2 1/2 cups whole milk
Pinch of ground nutmeg
3/4 cup frozen corn kernels, thawed
3/4 cup frozen peas, thawed

Steps:

  • Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.
  • Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.
  • Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.

CHICKEN POTATO CHOWDER



Chicken Potato Chowder image

A basic thick chicken and potato soup I created one night. Cook times are approximate, this can be left to simmer for a long time or could be done in a slow cooker

Provided by minipax84

Categories     Chowders

Time 1h15m

Yield 3 Quarts, 10 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
4 garlic cloves, minced
2 sprigs rosemary, chopped
3 stalks celery, chopped
1 medium yellow onion, chopped
6 cups chicken stock
3 chicken breasts
8 medium potatoes, peeled and chopped
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a large stock pot, heat olive oil over medium-high heat.
  • Add garlic and rosemary, sauté until fragrant (about 2 minutes).
  • Sear chicken breasts in oil just until browned on each side.
  • Place chicken breasts in oven, bake about 30 minutes, until no longer pink in the middle. While the chicken is cooking, finish the rest of the soup.
  • Add celery and onion to pot, sauté until just softened, 6-8 minutes.
  • Add chicken stock and bring to a boil.
  • Add chopped potatoes, cover. Maintain a low boil until potatoes are soft.
  • When chicken is done, remove from oven, let cool slightly then shred or chop.
  • Remove 2 cups of soup from pot and purée in a food processor, then return to pot. This will thicken the soup.
  • Add shredded chicken and season with salt and pepper to taste.
  • The soup can stay on the stove over low heat until ready to serve but the potatoes will continue to soften.

Nutrition Facts : Calories 289.8, Fat 8.6, SaturatedFat 2, Cholesterol 32.2, Sodium 253.7, Carbohydrate 36.7, Fiber 4.1, Sugar 4.3, Protein 16.4

CHICKEN POTATO CHOWDER (DAIRY/SOY/EGG/GLUTEN-FREE)



Chicken Potato Chowder (Dairy/Soy/Egg/Gluten-Free) image

This is an allergen free recipe I created to feed my allergy ridden daughter. I wrote this down after we ate it, so cooking times may be off. The adults loved the taste, the kids were so-so about the taste, but they ate it. It seems to be good for either winter or a cool spring evening.

Provided by linlu0_0

Categories     Chowders

Time 1h

Yield 3 cups, 5 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 lb chicken breast, diced into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/4 teaspoon fines herbes
4 medium potatoes, peeled and sliced into 1/8-inch thick slices
1/2 cup baby carrots, chopped into 1/4-inch pieces
1 cup onion, chopped
1 tablespoon fresh ginger, minced
1 cup rice milk (vanilla, sweetened)
3 cups water
1 (4 g) packet chicken bouillon (instant, sodium-free and glutten-free)
1/4 teaspoon garlic salt (or to taste)
1/3 teaspoon seasoning salt (with paprika, or to taste)

Steps:

  • Warm olive oil in non-stick skillet on medium heat then add chicken, salt, and pepper to begin cooking it.
  • When chicken is barely pink on the outside, add thyme, marjoram and fines herbs.
  • Continue cooking chicken until it is just about cooked through, then remove chicken and set aside, keeping warm.
  • Add sliced potatoes to skillet. Stir and cook them until slightly brown and mostly cooked through. The oil will be absorbed creating a dry sauté in your skillet.
  • Add chopped carrots, onions and ginger. Keep stirring until onions are soft and nearly clear.
  • Add rice milk, water and chicken bouillon packet (glutten-free, sodium-free) then stir well.
  • While cooking chop up softened potato slices in skillet with utensil.
  • Add garlic salt and seasoned salt (to taste if desired).
  • Cook down until about half to three-quarter of the liquid is absorbed and liquid mixture resembles a chowder.
  • Serve hot or warm.

Nutrition Facts : Calories 354.4, Fat 14, SaturatedFat 3.2, Cholesterol 58.1, Sodium 319.1, Carbohydrate 34.3, Fiber 4.8, Sugar 3.3, Protein 22.9

CHICKEN AND POTATO CHOWDER



Chicken and Potato Chowder image

This engine-revving chowder is quick and cheesy and so easy to serve before or after your favorite auto race.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 7

1 package Chicken Helper™ Oven Favorites® potatoes au gratin
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
2 cups water
3 cups milk
2 cups cut-up cooked chicken or turkey (10 ounces)
1 cup shredded Cheddar cheese (4 ounces)
6 large round crusty dinner rolls

Steps:

  • Heat uncooked Potatoes, Sauce Mix, Au Gratin Cheese Sauce Topping, corn, water, milk and chicken to boiling in 4-quart Dutch oven, stirring constantly; reduce heat.
  • Cover and simmer about 15 minutes or until potatoes are tender.
  • Stir in Cheddar cheese; sprinkle with bread crumb Topping. Scoop out inside of each dinner roll to make bread bowl. Serve chowder in bread bowls.

Nutrition Facts : Calories 610, Carbohydrate 79 g, Cholesterol 70 mg, Fat 2, Fiber 4 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving (1 1/3 cups chowder and 1 roll), Sodium 1730 mg

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