Roasted Corn Soup With Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AMISH CHICKEN CORN SOUP



Amish Chicken Corn Soup image

Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals-one reason why soups are my favorite thing to make. -Beverly Hoffman, Sandy Lake, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 11

1 medium onion, chopped
2 celery ribs, chopped
1 cup shredded carrots
2 pounds boneless skinless chicken breasts, cubed
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
12 cups water
2 cups uncooked egg noodles
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup butter

Steps:

  • Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

ROASTED CORN CHOWDER



Roasted Corn Chowder image

Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.

Provided by Will Bullock

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h55m

Yield 8

Number Of Ingredients 14

3 tablespoons butter, divided
3 cups fresh white corn kernels
1 teaspoon dried tarragon
1 pound bacon
1 large onion, chopped
3 cups chicken stock, or as needed
6 potatoes, diced
¼ cup chopped fresh flat-leaf parsley
4 cloves garlic, chopped
1 teaspoon dried celery flakes
½ teaspoon paprika
½ cup half-and-half
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
  • Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
  • Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
  • Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
  • Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
  • Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 43 g, Cholesterol 41.5 mg, Fat 16.1 g, Fiber 5.6 g, Protein 14 g, SaturatedFat 7.4 g, Sodium 789.6 mg, Sugar 4.2 g

ROASTED CORN AND CHICKEN CHOWDER



Roasted Corn and Chicken Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 ears of corn, husked
2 tablespoons unsalted butter
6 scallions, sliced
1 celery stalk, diced
1 large sweet potato, peeled and chopped
1 1/2 teaspoons chopped thyme leaves (from 4 large sprigs)
1 pinch cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup cornmeal
2 cups shredded rotisserie chicken breast (about 10 ounces; skin removed)
1/2 cup whole milk
4 whole-grain dinner rolls, for serving

Steps:

  • Preheat the broiler. Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5 to 8 minutes. (Alternatively, char the corn directly over a gas burner or on a grill over medium-high heat.) Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl. Working over the bowl, run the back of a chef's knife down the cobs to extract the juices; discard the cobs.
  • Melt the butter in a large pot or Dutch oven over medium-high heat. Add all but 2 tablespoons of the scallions, the celery, sweet potato, thyme, cayenne, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring, until softened, 3 minutes. Sprinkle in the cornmeal; cook, stirring, until lightly toasted, 1 minute. Add the corn, its juices and 5 cups water. Increase the heat to high and bring to a simmer. Adjust the heat to maintain a simmer and cook, stirring occasionally, until the sweet potato is tender and the soup has thickened slightly, 15 minutes.
  • Reduce the heat to medium low and stir in the chicken and milk. Cook until the chicken is warmed through, 2 to 3 minutes (do not boil). Season with salt and black pepper. Top each serving with the reserved scallions and serve with the dinner rolls.

ROASTED CORN SOUP



Roasted Corn Soup image

Lately we've been having a lot of corn soup/chowder and thought this one sounded interesting. Recipe source: Coyote Cafe

Provided by ellie_

Categories     Corn

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 5

10 ears corn on the cob (not husked)
5 cups water
4 chipotle chiles, deveined, seeded and cut into juliene strips
salt
4 ounces feta cheese (or queso fresco cheese)

Steps:

  • Preheat oven to 400-degrees F.
  • Place corn on a cookie sheet.
  • Roast corn for 45-60 minutes until the outside of the husks are dry and dark brown (I can't see why you couldn't do this on the grill instead). Let cool and then shuck corn and cut kernels off the ears.
  • Puree 3 cups of the corn with 3 cups of water in a blender.
  • Cook the pureeed corn in a pan along with the chipotle chiles and remaining 2 cups of water for 10-15 minutes over low heat.
  • Stir in the reserved corn and salt.
  • Pour into bowls and crumble cheese over each serving.

ROASTED CORN CHICKEN TORTILLA SOUP



Roasted Corn Chicken Tortilla Soup image

I found this delicious recipe in the Chicago Tribune. I served it with rolls and a green salad and it was very satisfying.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 20

1 tablespoon vegetable oil
1 large onion, chopped
8 garlic cloves, chopped
1 tablespoon paprika
1 teaspoon cumin
2 red chilies, seeds removed, chopped
fresh ground pepper
2 ears corn, roasted, kernels removed, cobs and kernels reserved
1 whole chicken
2 corn tortillas, toasted, torn into 1 inch pieces
4 large ripe tomatoes, chopped
4 (14 1/2 ounce) cans chicken broth
2 limes, juice of
2 tablespoons chopped cilantro
1 teaspoon salt
diced avocado (optional)
diced tomato (optional)
diced onion (optional)
fried corn tortilla strips (optional)
grated cheddar cheese (optional)

Steps:

  • Heat oil in a large pot over medium-high heat; add onion and cook until translucent, about 3 minutes.
  • Add garlic; cook 1 minute, add paprika, cumin, chilies and pepper, cook, stirring, 5 minutes.
  • Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat to boil, lower heat and simmer 1 hour.
  • Remove the chicken to a platter; cool briefly.
  • Pull the meat from the bones; discard bones and skin, reserve meat.
  • Strain the soup into a large bowl; pour back into the pot and add lime juice, cilantro and salt.
  • Portion chicken meat and corn kernels into serving bowls; ladle soup over.
  • Add optional garnishes at the table.
  • *roastears of corn in a 400° oven, turning often until they start to brown, about 10 minutes.
  • *toasttortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.

ROASTED CORN SOUP WITH CHICKEN



Roasted Corn Soup With Chicken image

This roasted corn soup is very similar to soups seen in Mexican restaurants. The soup can be blended and used as an enchilada sauce for chicken enchiladas.

Provided by kbfish

Categories     Mexican

Time 40m

Yield 8 1/2 cups, 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) package frozen whole kernel corn
2 cups chopped onions (2 large)
1 1/2 cups coarsely chopped sweet red peppers
2 garlic cloves
1 tablespoon cooking oil
4 (14 ounce) cans chicken broth
1/2 teaspoon dried thyme, crushed
1/8-1/4 teaspoon cayenne pepper
1/3 cup all-purpose flour
1/2 cup half-and-half or 1/2 cup light cream
2 chicken breasts, chopped

Steps:

  • Grill chicken breast and chop in to small bite size pieces.
  • Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
  • Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
  • In a 4-quart Dutch oven cook onion, sweet pepper and garlic in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
  • In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through.
  • Add chopped chicken and heat through.
  • To serve, ladle soup into bowls.
  • If enchilada sauce is need for chicken enchiladas, blend the ingredients.

Nutrition Facts : Calories 308.3, Fat 11.6, SaturatedFat 3.6, Cholesterol 38.4, Sodium 916.3, Carbohydrate 32.2, Fiber 4, Sugar 4.7, Protein 20.7

More about "roasted corn soup with chicken recipes"

CORN ROTISSERIE CHICKEN SOUP – THE DELISH RECIPE
Ingredients. 2 lbs boneless, skinless chicken breast or thighs; 2 tbsp olive oil; 1 large onion, diced; 3 cloves garlic, minced; 2 medium carrots, peeled and diced
From thedelishrecipe.com


ONE POT CREAMY ROASTED CORN CHOWDER RECIPE - JZ EATS
Mar 16, 2024 Corn chowder variations. Chicken corn chowder: For some added protein, mix cooked chicken into the soup when you add the corn and potatoes. Using leftover grilled chicken or pan fried chicken breast is a great way to …
From jz-eats.com


ROASTED CORN AND CHICKEN SOUP - COOK WITH …
Feb 15, 2017 Cook corn in 1 tbsp heated oil in large non-stick skillet at medium-high heat,until most of corn has some brown roasted parts. Add chicken and brown well on all sides in remaining heated oil. Stir in …
From cookwithcampbells.ca


POTATO CORN CHOWDER RECIPE - WASIAN COOKERY
Directions. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until the onion becomes translucent.; Add the diced potatoes and corn to the pot, stirring to combine. Cook for about 3 minutes.
From wasiancookery.com


CREAMY SPICY ROASTED CORN SOUP - LINDYSEZ | RECIPES
Jul 19, 2022 This recipe for Roasted Corn Soup used very little cream to round out the texture of the sup. Slightly spicy from both California and jalapeno chilies, it's the perfect soup for a first course or light lunch. ... Add the potato, chicken …
From lindysez.com


VELVET CHICKEN & CORN SOUP | CHICKEN.CA
Add skinless, bone-in breasts to slow cooker with cream corn, rice vinegar, white pepper, hot sauce and tamari. Cover and cook on low for 6 – 8 hours (or on high for 4-5 hours) until chicken is cooked through.
From chicken.ca


ROASTED CORN CHICKEN NOODLE SOUP RECIPE - MASHED
Dec 9, 2023 Gather around for a heart-warming bowl of comfort with our roasted corn chicken noodle soup, a twist on the classic that will take your soup game to new heights. This recipe, brought to us by Catherine Brookes , combines the …
From mashed.com


CHICKEN CORN SOUP RECIPE - SIMPLE & DELICIOUS - SOUP CHICK
Aug 17, 2023 Recipe Directions. In a large stockpot, combine the whole chicken, chopped celery, and chopped onion. Cover with 10 cups of water and bring to a boil over medium-high heat.
From soupchick.com


ONE POT CHICKEN CORN SOUP RECIPE - JZ EATS
Mar 30, 2024 Creamy Chicken Corn Soup: To make a creamy soup, add some heavy cream along with the chicken stock or mix in a bit of softened cream cheese. Pennsylvania Dutch Chicken Corn Soup: For a slightly different take on this soup, instead mix 3 large eggs with 2 …
From jz-eats.com


ROASTED GARLIC SOUP WITH CHICKEN AND CORN | OHMYDISH
This roasted garlic soup with chicken and corn is an easy soup that's filled with lots of flavors. Made with only a few ingredients. 40 minutes. 6 persons. Lunch. Soup. Recipe roasted garlic soup with chicken and corn. Ingredients. 6 persons.
From ohmydish.com


CREAMY CORN AND CHICKEN SOUP WITH ROASTED POBLANO
Jan 4, 2013 Roasted poblano peppers add wonderful flavor to this cozy Corn and Chicken Soup recipe! A creamy broth filled with sweet corn and shredded chicken. ... The Novice Chef » Recipes » Soup » Creamy Corn and Chicken …
From thenovicechefblog.com


10 BEST CHICKEN ROASTED CORN SOUP RECIPES - YUMMLY
The Best Chicken Roasted Corn Soup Recipes on Yummly | Tomato Soup With Poblano Peppers, Corn, And Chicken, Tomato And Cherry Braised Pork Shoulder, Chicken Chili With Cheddar Cornbread Dumplings
From yummly.com


ROASTED CORN SOUP - EMILY BITES
Dec 21, 2017 Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and mist with cooking spray. Place the corn kernels in a mixing bowl and drizzle with olive oil.
From emilybites.com


ROASTED CORN CHOWDER - A SOUTHERN SOUL
Aug 13, 2018 Wrap in tin foil and roast in oven for 30, turning every 15 minutes. **you can also roast the corn on the grill** When corn is done, remove from foil, cool slightly and cut from the cob. Heat ½ tablespoon of olive oil in large dutch …
From asouthernsoul.com


ROASTED RED PEPPER SOUP - CHEF DENNIS
Mar 12, 2023 let the roux cook for 4-5 minutes to get the raw taste out of the flour. Add the chicken broth to the roux and whisk together to completely blend together.
From askchefdennis.com


CHICKEN TORTILLA SOUP (WITH ROTISSERIE CHICKEN) - MSN
Sour cream or plain greek yogurt is another great topping, and can help bring down the spice level need be in the soup. Fresh cilantro, diced tomatoes or pico de Gallo, or fresh diced onions are ...
From msn.com


Related Search