Low Fat Chicken Corn And Green Chile Chowder Recipes

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.

PAPA DAR'S GREEN CHILE AND CHICKEN CORN CHOWDER

Steps:

• Place bacon in a large stockpot; cook and stir over medium-high heat until lightly browned, about 10 minutes. Add onion and saute until onion is tender, about 10 minutes. Add garlic and cook until fragrant, about 2 minutes.
• Stir green chiles into bacon-onion mixture and bring to a simmer; add chicken. Simmer mixture until chicken is almost fully cooked, about 10 minutes. Add potatoes and butter to green chilies-chicken mixture and reduce heat to medium; cook until potatoes are almost tender, 10 to 15 minutes.
• Stir corn and cream into mixture and reduce heat to medium-low; cook, stirring frequently and scraping bottom of pot with a wooden spoon, until potatoes are tender, about 10 more minutes. Season with salt and pepper.

GREEN CHILE CHICKEN CORN CHOWDER

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers cut-side down on top.
• Cook chile peppers under the preheated broiler until the skins are blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Transfer chile peppers to a large stockpot. Add 4 cups water, corn, chicken breasts, carrots, chicken stock concentrate, garlic, cumin, and poultry seasoning. Bring to a boil; reduce heat and simmer chowder until chicken is falling apart, about 1 hour.
• Remove chicken and green chile peppers from the stockpot. Shred into small pieces and stir back into the chowder.
• Stir rice and processed cheese into the chowder until cheese is melted, about 5 minutes. Thin chowder with extra water if it appears too thick.

LOW FAT CHICKEN CORN CHOWDER

Steps:

• Spray a dutch oven with butter-flavored cooking spray.
• Sauté chicken until all pink is gone.
• Remove from pan and set aside.
• Sauté onions until tender.
• Add potatoes and water.
• Cover and simmer 15-20 minutes or until potatoes are tender.
• Stir in remaining ingredients except cheese.
• Add cooked chicken.
• Cook over medium heat, stirring frequently until thoroughly heated.
• Portion chowder into bowls; top each portion with 1 Tsp cheese.

LOW-FAT CHICKEN CORN CHOWDER

Steps:

• In a large Dutch oven or stockpot, sauté onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender.
• To the Dutch oven, add remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper.
• Bring to a boil and turn heat to low; simmer 10 minutes or until orzo is tender.
• In a small bowl, stir together milk and flour until smooth.
• Slowly add to pot and simmer 5 more minutes.

GREEN CHILE CHICKEN CHOWDER

Steps:

• Cook chicken -- you can even grill for more enhanced flavor.
• In large dutch oven, place 3 cans of soup and 4 cups of milk.
• Mix til well combined.
• Bring to medium simmer and add bouillon cube.
• Simmer on low for 10 minutes.
• Add cooked and chopped/mashed potatoes, combine.
• Add chicken, chopped chile, garlic pepper, and salt.
• Combine well and let simmer about 20 minutes.
• Preferred method for us is put ALL in crock pot and put on low for 4-6 hours.

ROASTED GREEN CHILE AND CORN CHOWDER

Steps:

• Over medium heat, heat a large soup pot. Add olive oil and saute onions in turmeric. Cook until translucent, about 5 minutes.
• Add the roasted corn, roasted chiles, potatoes, salt, cumin, chili powder, garlic powder, and 1 cup chicken broth to the pot. Simmer for 5 minutes.
• Add half-and-half. Simmer another 5 minutes.
• Add the remainder of the broth and simmer 20 minutes.
• Season to taste and add cheese. Stir to combine and serve.

LOW FAT CHICKEN, CORN, AND GREEN CHILE CHOWDER

Steps:

• Spray a large saucepan with cooking spray, then add onions through garlic and saute over mediun-high heat. Add a little chicken broth to prevent burning and cook 8-10 minutes.
• Add corn, chicken, chiles, pepper, and remaining broth. Bring to a boil 2-3 minutes.
• Dissolve cornstarch in the half and half, then stir into soup.
• Bring to a boil, then serve.

CORN AND GREEN CHILI CHOWDER

Steps:

• Combine first 5 ingredients in heavy large saucepan over medium heat. Bring to simmer. Cook until corn is tender and flavors blend, about 15 minutes. Remove from heat. Purée 2 cups of soup in blender until almost smooth. Return purée to soup. Add cilantro. Stir over low heat until warmed through, about 2 minutes. Season soup with salt and pepper.

CORN AND GREEN CHILE CHOWDER

Steps:

• Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
• In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
• Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.