Creamy Spicy Corn Chowder With Chicken Recipes

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CREAMY CHICKEN CORN CHOWDER



Creamy Chicken Corn Chowder image

My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. -Terrie Sowders, Carthage, Indiana

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 11

1 cup chicken broth
2/3 cup cubed peeled potato
1/2 cup frozen corn
1/4 teaspoon minced garlic
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons all-purpose flour
2/3 cup 2% milk
2 ounces Velveeta, cubed
2/3 cup cubed cooked chicken breast

Steps:

  • In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.

Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 926mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.

GINA'S SPICY CORN CHOWDER



Gina's Spicy Corn Chowder image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 pieces thick-sliced bacon, chopped
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

Steps:

  • In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
  • Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

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

CREAMY SPICY CORN CHOWDER WITH CHICKEN



Creamy Spicy Corn Chowder With Chicken image

Make and share this Creamy Spicy Corn Chowder With Chicken recipe from Food.com.

Provided by Kendra

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

2 slices bacon, diced
1 yellow onion, diced
1 jalapeno, seeded and minced
1 russet potato, diced
1 red bell pepper, diced
3 cups corn
1 teaspoon thyme
1 teaspoon garlic salt
2 cups milk
3 cups chicken broth
2 cups shredded cooked chicken
cilantro
lime

Steps:

  • In a large saucepan over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Set aside.
  • To fat remaining in the pan, add onion, jalapeno, potato, red pepper, corn, thyme and garlic salt.
  • Saute until vegetables are tender.
  • In a blender, puree half the mixture and add back to the pan.
  • Add milk, chicken broth, and chicken and let simmer for 5 - 10 minutes, until steamy.
  • Transfer to serving bowls. Garnish each bowl with bacon, cilantro, and a lime wedge.

Nutrition Facts : Calories 313.3, Fat 11.3, SaturatedFat 4.2, Cholesterol 51.5, Sodium 536.4, Carbohydrate 34.3, Fiber 3.8, Sugar 4.9, Protein 21.5

SPICY CORN CHOWDER



Spicy Corn Chowder image

This recipe is from Down Home with the Neelys. The best corn chowder I've ever had. Not too spicy, the kids loved it.

Provided by Pomtini

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

4 pieces thick-sliced bacon, chopped
1 medium vidalia onion, finely chopped
1 medium red bell pepper, chopped
salt & freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 garlic cloves, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

Steps:

  • In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
  • Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
  • Add the jalapeno and garlic and saute until fragrant, about 1 minute.
  • Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
  • Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
  • Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

KITTENCAL'S SPICY MEXICAN CHICKEN CORN CHOWDER



Kittencal's Spicy Mexican Chicken Corn Chowder image

Make this as spicy as desired by adjusting the jalapenos and Tabasco sauce, you can also add in crushed red chili flakes, I sometimes add in canned corn kernels

Provided by Kittencalrecipezazz

Categories     Chowders

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons butter
1 tablespoon oil
3 boneless skinless chicken breasts, cubed (can use more or less)
1 small onion, chopped
1 -2 jalapeno pepper, seeded and finely chopped
5 large garlic cloves, finely chopped (do not mince)
1 1/2 teaspoons cumin
1 cup chicken broth
2 cups half-and-half cream (can use half cream and milk)
2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)
1 (14 ounce) can cream-style corn
1 (4 ounce) can diced green chilies
1 (14 ounce) can diced tomatoes, drained or 1 large chopped tomato
seasoning salt & freshly ground black pepper (to taste, can use white salt)
Tabasco sauce (to taste)
shredded Mexican blend cheese, for sprinkling on top (or cheddar cheese)

Steps:

  • Heat butter and oil in a Dutch oven over medium.
  • Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
  • Add in broth; bring to a boil over medium-high heat.
  • Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
  • Season with salt, pepper and Tabasco to taste.
  • Ladle into bowls then sprinkle with more shredded cheese.

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