Farmhouse Chowder Recipes

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CORN CHOWDER



Corn Chowder image

Provided by Nancy Fuller

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

4 slices bacon, sliced to 1/4-inch pieces
1 tablespoon butter
3 cloves garlic, roughly chopped
2 stalks celery, medium dice
1 medium carrot, medium dice
1 onion, medium dice
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
4 cups homemade or low-sodium chicken stock
4 ears corn, kernels removed or 12 ounces frozen corn kernels
1 medium baseball-size red potato, medium dice
1 teaspoon chopped fresh thyme
2 cups whole milk

Steps:

  • Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
  • Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.

FARMHOUSE CHOWDER



Farmhouse Chowder image

There are few things cozier than curling up with a bowl of hearty, home-style chicken chowder.

Provided by Martha Stewart

Number Of Ingredients 11

2 whole chicken breasts, bone-in, skin on
6 cups chicken broth
1 ounce (2 tablespoons) unsalted butter
1/2 large onion, chopped
1 carrot, cut into 1/2-inch dice
Coarse salt
2 tablespoons flour, preferably Wondra
1 small turnip, cut into 1/2-inch dice
4 ounces rutabaga or parsnip, cut into 1/2-inch dice
1/2 cup heavy cream
1 tablespoon fresh dill, finely chopped, for garnish

Steps:

  • Simmer chicken breasts in broth for 20 minutes. Let stand off heat for 20 minutes. Let cool enough to handle, remove skin and bones, and shred chicken into bite-size pieces.
  • Melt butter in a large pot over medium heat. Add chopped onion, diced carrot, and a pinch of salt, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6-8 minutes.
  • Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with crackers on the side.

CREAMY CHICKEN CHOWDER



Creamy Chicken Chowder image

Inspired by local bounty, this chowder is rich with chicken and earthy carrots, rutabagas, and turnips, all bathed in a creamy stock and sprinkled with dill.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 whole chicken (3 1/2 to 4 pounds)
8 to 10 cups water
1 large onion, 1/2 left whole, 1/2 chopped
2 carrots, 1 halved lengthwise, 1 cut into 1/2-inch dice
4 stems fresh flat-leaf parsley, plus more for garnish
10 whole black peppercorns
1 ounce (2 tablespoons) unsalted butter
2 tablespoons flour, preferably Wondra
1 small turnip, cut into 1/2-inch dice
4 ounces rutabaga or parsnip, cut into 1/2-inch dice
Coarse salt
1/2 cup heavy cream
1 tablespoon fresh dill, finely chopped, for garnish
Vermont Common crackers, for serving

Steps:

  • Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.
  • Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.
  • Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with crackers on the side.

FARMHOUSE HAM AND VEGETABLE CHOWDER



Farmhouse Ham and Vegetable Chowder image

I found this soup really tastey with lots of bits of corn and ham. Great meal for one of those chilly night and a great use for left over ham. Tastes even better the next day.

Provided by PiceSeasGirl

Categories     Chowders

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 (10 3/4 ounce) cans condensed cream of celery soup
2 cups diced cooked ham
1 (10 ounce) package frozen corn, thawed
1 large baking potato, cut into 1/2 inch pieces
1 medium red bell pepper, diced
1/2 teaspoon dried thyme
2 cups small broccoli florets
1/2 cup milk

Steps:

  • Combine soup, ham, corn, potato, bell pepper and thyme in slow-cooker; mix well.
  • Cover; cook on LOW 6-8 Hours or on HIGH 3-4 hours.
  • Stir in broccoli and milk. Cover; cook on HIGH 15 minutes or until broccoli is crisp-tender.
  • Note: I added the milk early and bumped up the amount of milk to 1 Cup.

FARMHOUSE HAM CHOWDER



Farmhouse Ham Chowder image

"This chowder is full flavored and so comforting," says Lisa Renshaw of Kansas City, Missouri. We couldn't agree more! Leftover ham and veggies add body, while Gouda cheese brings a special touch.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup chopped sweet red pepper
2 tablespoons butter
1/4 cup all-purpose flour
1 envelope ranch salad dressing mix
4-1/4 cups whole milk
2 cups frozen cubed hash brown potatoes, thawed
2 cups frozen corn, thawed
2 cups cubed fully cooked ham
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 cup shredded smoked Gouda cheese

Steps:

  • In a large saucepan, saute the onion, celery and red pepper in butter until crisp-tender. Stir in flour and dressing mix until blended; gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes to allow flavors to blend. Stir in cheese until blended.

Nutrition Facts : Calories 267 calories, Fat 11g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 1288mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 14g protein.

FARMHOUSE CHICKEN AND CORN CHOWDER



Farmhouse Chicken and Corn Chowder image

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

Provided by ratherbeswimmin

Categories     Chicken

Time 7h

Yield 8 serving(s)

Number Of Ingredients 18

2 slices bacon, minced
4 teaspoons vegetable oil
2 onions, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme (or 1/2 t. dried)
1/4 cup all-purpose flour
5 cups low sodium chicken broth
1 lb red potatoes, scrubbed and cut into 1/2-inch chunks
1 carrot, peeled and sliced 1/4-inch thick
2 bay leaves
1 1/2 lbs boneless skinless chicken thighs, trimmed
salt
pepper
1 red bell pepper, cut into 1/2-inch pieces
1 (15 ounce) can creamed corn
1/2 cup heavy cream
2 teaspoons minced canned chipotle chili in adobo seasoning
3 tablespoons minced fresh basil or 3 tablespoons cilantro

Steps:

  • Cook bacon in a 12-inch skillet over medium heat until crisp, 5-7 minutes.
  • Stir in 1 tablespoon oil and onions and cook until softened, 5-7 minutes.
  • Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds.
  • Stir in flour and cook for 1 minute.
  • Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.
  • Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker.
  • Season chicken with salt and pepper and nestle into slow cooker.
  • Cover and cook until chicken is tender, 4-6 hours on LOW.
  • Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
  • Let soup settle for 5 minutes, then remove fat from surface using large spoon; discard bay leaves.
  • Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes.
  • In separate bowl, microwave cream corn until hot, about 3 minutes.
  • Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through, about 5 minutes.
  • Stir in basil, season with salt and pepper to taste, and serve.

Nutrition Facts : Calories 321.6, Fat 13.4, SaturatedFat 5.2, Cholesterol 92.6, Sodium 337.1, Carbohydrate 29.2, Fiber 2.9, Sugar 5.2, Protein 23.4

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