Loaded Chicken And Corn Chowder Recipe 455

LOADED CHEESY CHICKEN POTATO CHOWDER

Steps:

• To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
• Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for another 1 to 2 minutes.
• Add the flour and whisk constantly until lightly browned, about 1 minute.
• Add the chicken broth, milk, and whisk constantly until slightly thickened, about 1 to 2 minutes.
• Add potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra milk is okay. At the end you will adjust the seasoning levels.
• After potatoes are soft, add the chicken, corn, and boil for 1 to 2 minutes to warm the chicken and corn through.
• Reduce the heat to low, add the cheese slowly, and stir continuously until melted and combined.
• Add the parsley and stir to combine.
• Taste chowder and add salt to taste. I added another teaspoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.

EASY CHICKEN AND CORN CHOWDER

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.

LOADED CHICKEN AND CORN CHOWDER RECIPE - (4.5/5)

Steps:

• Vitamix Preparation: Place the milk, chicken stock, onion, thyme, garlic, chicken breast, 4 quarters of potato, 1/2 cup of corn, salt, and pepper into the Vitamix container. Secure the lid and place the container on the base. Start the machine on low speed for 10 seconds and then increase the speed to high and run for 8-9 minutes. Turn the machine off, remove the lid-plug carefully, and through the opening add the bacon, remaining potato, and corn. Secure the lid-plug back in the container lid and pulse on low 3-4 times so the bacon, potato, and corn are chopped into small pieces. Ladle into serving bowls and top with cheese and scallions. Stove-top Preparation: Heat 1 Tbsp oil over medium heat in a 2-3 quart sauce pot. Add the onions and garlic and sauté until the onions are translucent. Add the stock, thyme, chicken, 4 quarters of potato, 1/2 cup corn, salt, and pepper. Simmer for about 5-10 minutes. Remove the pot from the heat and add the milk. Place the soup into a blender and hold the lid in place with a dish towel (to prevent the lid from popping off). Blend on low, to start, and gradually increase the speed, pureeing until smooth. Place the remaining potato, corn, and bacon into the blender and pulse until chopped. Ladle into serving bowls and top with cheese and scallions.