SMOKY HADDOCK CORN CHOWDER
Provided by Jamie Oliver
Categories Lunch & dinner recipes Jamie's 30-Minute Meals Dinner Party Seafood Prawns Lunch & dinner recipes
Time 30m
Yield 4
Number Of Ingredients 39
Steps:
- Get all your ingredients ready. Fit the coarse grater attachment into a food processor, put a large deep saucepan on a high heat and turn the grill to full whack.
- For the chowder, finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden.
- Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.
- Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.
- Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.
- Meanwhile, put the tiger prawns into an ovenproof pan with a few lugs of olive oil, the butter, a pinch of sea salt and pepper, the thyme, cayenne pepper and a small pinch of cinnamon.
- Crush in 4 unpeeled cloves of garlic, then deseed the chilli, slice and add to the pan with the lemon.
- Toss and mix well, then put under the grill on the top shelf for 8 to 10 minutes, or until dark pink and golden on the tips. Once ready, take out of the oven and leave to sit until ready to serve.
- For the salad dressing, peel the garlic and place in a liquidiser with the chilli, tarragon, red wine vinegar, yoghurt, 6 tablespoons of extra virgin olive oil and and a pinch of salt and black pepper. Whiz until combined.
- Have a taste - you want the salt and acid to be slightly over the top, so tweak if needed and whiz again. Pour into a small jug and take to the table.
- Give the chowder a good stir, then put the lid back on.
- For the salad, wash and trim the courgette and carrots. Peel the beetroot. Using the coarse grater attachment, grate the vegetables one at a time, all in the food processor.
- Tip out onto a platter so it looks like a rainbow and snip the cress over the top. Put on the table next to the jug of dressing and dress at the last minute.
- Add the cream and peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low. Put the matzo crackers in a pile on the table.
- To make the berry slushie, rinse the food processor bowl and fit the standard blade attachment. Add a pint glass or 2 large handfuls of ice cubes, pick in the mint leaves and blitz to a slush.
- Leave the processor running and add 50ml of elderflower cordial and the raspberries. Pour in 500ml of soda water and leave to whiz until combined. Taste, adding another little splash of elderflower cordial to sweeten if needed.
- Pour the slushie into a large jug, top up with soda water and stir again right before serving.
- Take the chowder off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot - it's up to you. I like to roughly mash one side of it, then mix it through.
- To serve, take the tiger prawns to the table with the saucepan of chowder. Roughly break a few crackers into each bowl, ladle the chowder on top and finish off with a couple of tiger prawns on the side. Toss the salad in the dressing, taste and season, then tuck in.
Nutrition Facts : Calories 874 calories, Fat 44.5 g fat, SaturatedFat 9.4 g saturated fat, Protein 48.6 g protein, Carbohydrate 72.9 g carbohydrate, Sugar 21.6 g sugar, Sodium 3.5 g salt, Fiber 3.1 g fibre
CHICKEN AND CORN CHOWDER
In-season corn is so sweet, it's the perfect ingredient for a creamy summer chowder. Make sure to use the back of your knife to scrape off all the starchy liquid from the cobs to get the most flavor of the naturally sweet corn in your chowder.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
- Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
- Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
- Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
- Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.
Nutrition Facts : Calories 570, Fat 37 grams, SaturatedFat 18 grams, Cholesterol 97 milligrams, Sodium 968 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams
LOW-CARB KETO CLAM CHOWDER RECIPE (EASY & QUICK WITH BACON)
This recipe for low-carb keto clam chowder is so easy and hearty that anyone loves it! This easy low-carb keto clam chowder is done in 15 and it requires minimum effort. It is loaded with tender clams, smoky bacon, and cream cheese, all simmer in a creamy, buttery broth. If you are not a fan of clams, you can substitute lobster, shrimp, or even fish to match your taste.
Provided by Viviana Blihoghe
Categories Main Course Soup
Time 25m
Number Of Ingredients 11
Steps:
- Cook the bacon over medium-high heat for 3-5 minutes or until lightly brown;
- Add a knob of butter to the pot together with the chopped onion and garlic with a pinch of salt; cook until translucent, for about 5-7 minutes;
- Add the chicken broth together with the bay leaf and simmer on low for 10 minutes;
- Add the cauliflower and cook for 5 minutes;
- Add the clams together with the cream cheese and heavy cream and stir to combine;
- Simmer for another 3 minutes or until the clams are cooked through;
- Season to taste and serve with fresh herbs on top.
Nutrition Facts : ServingSize 201 g, Fat 29.4 g, SaturatedFat 16.3 g, TransFat 0.7 g, Cholesterol 96.8 mg, Sodium 307 mg, Carbohydrate 8.8 g, Fiber 0.7 g, Sugar 4.7 g, Protein 12.9 g, Calories 347 kcal
SMOKY ROASTED CHICKEN AND CORN CHOWDER
This recipe is out of Taste of Home's Healthy Cooking Magazine. A lightened version of a warm comfort food!
Provided by Shelby Jo
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
- Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
- Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.
Nutrition Facts : Calories 280.8, Fat 9.3, SaturatedFat 4.1, Cholesterol 59.7, Sodium 655, Carbohydrate 28.1, Fiber 2.7, Sugar 6.7, Protein 22.8
SMOKED CHICKEN CHOWDER
Make and share this Smoked Chicken Chowder recipe from Food.com.
Provided by Julesong
Categories Chowders
Time 30m
Yield 6-7 serving(s)
Number Of Ingredients 14
Steps:
- Remove the skin and fat from the smoked chicken breast, and cut meat into 1/2-inch cubes.
- In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened.
- Wash and cut new potatoes into 1/4-inch dice.
- To kettle add potato and garlic and cook stirring, 1 minute.
- Stir in flour, and cook over moderately low heat, stirring 2 minutes.
- Whisk in 2 cups broth and half and half and bring to a boil while stirring.
- Add tomatoes, cheeses, parsley, ancho, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender.
- Season soup with salt/pepper and hot sauce, to taste.
- Good served in bread bowls!
Nutrition Facts : Calories 548.2, Fat 31.7, SaturatedFat 12.7, Cholesterol 97.4, Sodium 602.3, Carbohydrate 37, Fiber 4, Sugar 3.5, Protein 29.2
SMOKED CHICKEN CORN CHOWDER RECIPE
You can't go wrong with our Chicken Corn Chowder. Between the bacon, potatoes, peppers, tomatoes, and fresh corn, this is a recipe truly for soup lovers. Regular chowder makes a comforting cool weather meal, but this recipe gets a boost by adding cooked chicken. You can purchase rotisserie chicken or smoked chicken (without the sauce) from a local barbecue joint. For a twist, substitute grilled shrimp for the smoked chicken. Take full advantage of the abundance of fresh corn available at farmers' markets. The natural sweetness and versatility of corn add flavor to just about anything. This chowder is great for any season-use fresh corn in summertime or frozen in winter. We love this soup because it's packed with tender chicken and corn, and the Monterey Jack cheese provides a delightful flavor. The heavy cream cheese also gives it this rich, milky flavor, with the potatoes adding to its thickness. For more of a kick, leave the seeds in the jalapeño. This is just one of those classic dishes that screams comfort food.
Provided by Southern Living Editors
Categories Soup
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Cut kernels from cobs. Reserve corn and cobs.
- Cook bacon in a Dutch oven over medium-low 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
- Increase heat to medium-high. Sauté onion and next 4 ingredients in hot drippings 5 minutes or until tender. Add potato, and sauté 1 minute. Add broth and reserved corn cobs, and cook 12 to 15 minutes or until potatoes are tender. Stir in chicken, next 3 ingredients, and corn kernels. Reduce heat to low and simmer, stirring often, 15 minutes or until slightly thickened.
- Remove from heat. Discard corn cobs. Stir in 1 cup cheese. Ladle into bowls, and sprinkle with remaining 1/2 cup cheese and crumbled bacon.
SMOKEY CLAMICKEN CHOWDER
This wholesome, warming chowder is quite simple and filling.
Provided by rccola1
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 1h40m
Yield 12
Number Of Ingredients 22
Steps:
- Cook the bacon and olive oil in a large pot over medium heat until the grease has rendered out, and the bacon has begun to brown. Remove bacon with a slotted spoon, and set aside. Stir the garlic, onion, carrots, and celery into the bacon drippings, and cook for 10 minutes until the onion softens and becomes translucent. Stir in the flour, and continue cooking and stirring 10 minutes more.
- Pour in the chicken broth, and season with cumin, red pepper flakes, garlic and herb seasoning blend, bay leaf, thyme, salt, and poultry seasoning. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
- Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender, 2 to 4 minutes. Drain, and place into a blender. Puree until smooth, using some of the half-and-half as needed.
- Add the broccoli puree, remaining half-and-half, potato, clams, and chicken to the simmering chowder. Return to a simmer, and cook until the potatoes are tender, about 15 minutes. Stir in the cubed butter until melted, and sprinkle with Cheddar cheese to serve.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 14.7 g, Cholesterol 78.8 mg, Fat 19.9 g, Fiber 1.8 g, Protein 19.4 g, SaturatedFat 9.1 g, Sodium 1011.5 mg, Sugar 2.4 g
SMOKED CHICKEN CHOWDER
Steps:
- In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.
SMOKY CHICKEN CHOWDER
Categories Chicken
Number Of Ingredients 16
Steps:
- Line a baking pan with foil. Spread thawed corn into the pan in a shallow layer, and drizzle with a little olive oil. Roast at 400° for about 15-20 minutes, stirring after about 10 minutes. Roast until corn is golden brown, but do not let it burn. (I skipped this step altogether and just used the fire roasted frozen corn from Trader Joe's)
- Fry the bacon in a skillet until crisp. Drain bacon drippings into large stock pot. Set bacon aside and crumble to use as a topping for serving.
- In the stockpot, sauté the onions in the bacon drippings over medium heat until clear and tender. Add potatoes, garlic, and jalapenos. Sauté and stir for a minute or two. Stir in flour and sauté over medium-low heat, stirring, about 2 or 3 minutes. Add chicken broth and bring to a boil. Simmer until potatoes are tender. Add tomatoes, roasted corn, Monterrey Jack cheese, cilantro, chipotle chiles, adobo sauce and chicken.
- Simmer, stirring occasionally, about 5 minutes. Stir in cream and heat through until steaming, but do not boil.
- Season to taste with salt and pepper.
- You can add the bacon into the soup all at once at this point, or crumble some atop each individual bowl of soup. Garnish each serving with additional Monterrey Jack cheese and chopped green onions.
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- In a 4 or 5-quart saucepan, cook the chopped bacon over medium heat until golden and crisp. Scoop onto a paper-lined plate and discard all of the bacon grease except a very thin coating (about 1-2 teaspoons).
- Add the onion and cook for 5-7 minutes until translucent. Stir in the garlic, paprika and red pepper and cook, stirring, for 1-2 minutes.
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- Transfer half of the soup to a blender (very carefully - don't overfill the blender since hot liquids will expand while blending!) and puree until mostly smooth.
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- Tie the rosemary and thyme with a kitchen string into a small bundle and add to the pot. Add the bay leaf, water, ham hocks (if using) and corn cobs (if using). Bring the pot to a boil, then reduce the heat and simmer (with the lid tightly secured) for 20 minutes.
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