Wild Mushroom Smoked Chicken And Corn Chowder Recipes

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SMOKED CHICKEN, WILD MUSHROOM AND CORN CHOWDER



Smoked Chicken, Wild Mushroom and Corn Chowder image

A smokey, creamy corn chowder with chicken and mushroom. I have used smoked turkey legs instead of the chicken.

Provided by KelBel

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

6 slices bacon, diced
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cups corn, divided
1 1/2 cups smoked chicken or 1 1/2 cups smoked turkey, shredded
3 medium potatoes, cubed
1/2 cup dried wild mushrooms
4 cups water
2 cups light cream
salt and pepper

Steps:

  • Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
  • Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
  • Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
  • Heat through and serve with crumbled bacon on top.

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

CHICKEN WILD RICE CHOWDER



Chicken Wild Rice Chowder image

This is comfort food at it's finest, and perfect for that cold weather hump-day to help get you through the rest of the week.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2-2/3 cups cubed cooked chicken breasts
1 package (8.8 ounces) ready-to-serve long grain and wild rice
1/4 cup half-and-half cream
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute the carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream and pepper; heat through.

Nutrition Facts : Calories 371 calories, Fat 12g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 1369mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.

MUSHROOM CORN CHOWDER



Mushroom Corn Chowder image

Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/4 cups sliced fresh carrots
1 cup chopped celery with leaves
3/4 cup sliced fresh mushrooms
3 green onions, sliced
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups 2% milk
1-1/2 cups frozen corn, thawed
1/2 cup cubed fully cooked ham
1/2 teaspoon seasoned salt
1/2 cup cubed Velveeta
Additional chopped celery leaves, optional

Steps:

  • In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.

Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

WILD RICE AND CORN CHOWDER



Wild Rice and Corn Chowder image

I love soups....in fact, I love any one dish meal or grill! I think this one is best for a cold winter night.

Provided by breezermom

Categories     Chowders

Time 1h30m

Yield 9 cups

Number Of Ingredients 13

1/2 lb bacon, diced
2 small onions, diced (about 3/4 to 1 cup)
1 sweet red pepper, diced
4 stalks celery, diced
4 garlic cloves, minced
6 cups chicken stock
1 cup wild rice, uncooked
1 tablespoon fresh thyme, chopped (if using dry, half the amount)
1 tablespoon fresh basil, chopped (if using dry, half the amount)
1/2-1 teaspoon red pepper flakes
2 cups frozen whole kernel corn
2 cups whipping cream
salt

Steps:

  • Cook bacon in a large skillet until almost crisp. Add onion, sweet red pepper, celery, and garlic, and saute 5 minutes. Drain well, and set aside.
  • Bring chicken broth to a boil in a large Dutch oven; stir in rice. Add the reserved vegetable mixture, thyme, basil, and red pepper flakes; stir well. Return the mixture to a boil; reduce heat, and simmer, uncovered, for 45 minutes.
  • Cook the corn according to the package directions; drain. Add the corn, cream, and salt to taste to the mixture in the Dutch oven; simmer for 15 minutes. Ladle chowder into individual soup bowls.

SMOKED CHICKEN CHOWDER



Smoked Chicken Chowder image

Categories     Soup/Stew     Chicken     Garlic     Onion     Potato     Tomato     Dinner     Corn     Fall     Jalapeño     Gourmet

Yield Makes about 8 cups

Number Of Ingredients 16

3 medium onions, chopped (about 2 1/2 cups)
1/2 cup vegetable oil
1 large russet (baking) potato
3 garlic cloves, minced
1 fresh jalapeñ:o chili, seeded and minced fine (wear rubber gloves)
1/4 cup all-purpose flour
3 cups chicken broth
2 cups heavy cream
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
2 cups fresh or frozen corn
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaved parsley leaves
1/2 canned chipotle chili in adobo sauce*, minced fine (about 1 teaspoon)
1 1/2 whole boneless smoked chicken breasts**(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice
*available at Hispanic markets and some specialty foods shops
**available at some butcher shops and specialty foods shops

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.

CHICKEN-MUSHROOM CORN CHOWDER



Chicken-Mushroom Corn Chowder image

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

Provided by Kittencalrecipezazz

Categories     Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1 (8 ounce) package fresh mushrooms, sliced
1 onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1/2 teaspoon cayenne pepper (or to taste)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 (14 ounce) cans chicken broth
1 (16 ounce) package frozen corn
2 1/2 cups cooked chicken, chopped
1 (10 ounce) can cream of chicken soup, undiluted
1/2 tablespoon sugar
salt and pepper
1 cup half-and-half cream (or use full-fat milk)
2 tablespoons flour
grated cheddar cheese (optional)

Steps:

  • Melt the butter in a large Dutch oven over medium heat; add in the onions, garlic, basil, thyme and cayenne and mushroom slices and saute for about 5 minutes or until the veggies are tender.
  • Add in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar; mix to combine and simmer for about 20 minutes.
  • In a small bowl whsi together the half and half cream with flour; add to the simmering soup; cook for about 5 minutes or until thickened, season with salt and pepper to taste.
  • Ladle into bowls and top with grated cheddar cheese if desired.
  • Delicious!

SMOKED CHICKEN AND SWEET POTATO CHOWDER



Smoked Chicken and Sweet Potato Chowder image

This is a simple but delightful soup, just perfect for an autumm supper. If smoked chicken is unavailable, feel free to substitute smoked turkey, ham or simply cooked chicken

Provided by Japanese Delight

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup coarsely chopped bacon, ends and pieces
1 small onion, chopped
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 quarts good chicken stock
2 cups sweet potatoes, peeled and diced
2 cups smoked chicken, skin and bones removed shredded
1/4 cup roasted red pepper, peeled and diced
1 cup heavy cream
1 teaspoon chopped fresh thyme
salt
pepper

Steps:

  • Heat a heavy soup pot over medium heat and fry the bacon and onions until they are golden brown, about 8 to 10 minutes.
  • Pour off excess fat if there is any.
  • Melt butter in the pan and stir in flour. Let four cook, stirring constantly until it is golden brown, 2-3 minutes.
  • Add chicken stock and stir well, making sure nothing sticks to the bottom of the pan.
  • Bring the soup to a boil.
  • Add sweet potatoes and simmer until they are tender, about 15 minutes.
  • Add chicken, red pepper, cream and seasonings and simmer 20-30 minutes more.
  • Season to taste.
  • Serve hot.

Nutrition Facts : Calories 472.5, Fat 32.2, SaturatedFat 18.5, Cholesterol 107.6, Sodium 735.1, Carbohydrate 34.2, Fiber 2.5, Sugar 9.3, Protein 12.2

CHICKEN WILD RICE CHOWDER



Chicken Wild Rice Chowder image

Make and share this Chicken Wild Rice Chowder recipe from Food.com.

Provided by 55tbird

Categories     Chowders

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 (14 1/2 ounce) cans chicken broth
2 2/3 cups cubed cooked chicken breasts
1 (8 7/8 ounce) package ready to serve long grain and wild rice blend
1/4 cup half-and-half cream
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute the carrots, onion and celery in butter til tender.
  • Stir in flour til blended; gradually add broth.
  • Bring to a boil; cook and stir for 2 minutes or til thickened.
  • Stir in chicken, rice, cream and pepper; heat through.

Nutrition Facts : Calories 346.1, Fat 16.2, SaturatedFat 7.2, Cholesterol 99.3, Sodium 860, Carbohydrate 14.3, Fiber 2.4, Sugar 4.7, Protein 34.2

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