**lowa Chicken Corn Chowder: A Comforting and Flavorful Dish**
lowa Chicken Corn Chowder is a hearty, comforting, and flavorful soup that is perfect for a cold day or a casual meal. This classic Midwestern dish is made with a creamy broth, tender chicken, sweet corn, and a variety of vegetables. It is often served with crusty bread or crackers for dipping.
This recipe article provides three different variations of lowa Chicken Corn Chowder:
* **Classic lowa Chicken Corn Chowder:** This is the traditional recipe that uses simple ingredients and a creamy broth made with milk and butter.
* **Crock Pot Chicken Corn Chowder:** This variation is perfect for busy weeknights or lazy weekends. Simply throw all of the ingredients into your crock pot and let it cook on low for 6-8 hours.
* **Loaded Baked Potato Chicken Corn Chowder:** This decadent variation adds all of the flavors of a loaded baked potato to the classic chowder. It includes sour cream, cheddar cheese, bacon, and chives.
No matter which variation you choose, you are sure to enjoy this delicious and satisfying soup.
CREAMY CHICKEN AND CORN CHOWDER
This chowder will quickly become a go-to recipe! It's loaded with chicken, veggies and rich creamy broth. Delicious comfort food!
Provided by Jaclyn
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
- Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
- Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
- Recipe Source: adapted with some changes from BHG
Nutrition Facts : Calories 497 kcal, Carbohydrate 40 g, Protein 27 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 94 mg, Sodium 388 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CREAMY CHICKEN CORN CHOWDER
My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. -Terrie Sowders, Carthage, Indiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.
Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 926mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
EASY CHICKEN CORN CHOWDER
When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan
Provided by Taste of Home
Time 30m
Yield 4 servings (1-1/2 quart).
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.
Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.
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
Tips:
- For a creamier chowder, use half-and-half or heavy cream instead of milk.
- Add a cup of cooked rice or barley to the chowder for a heartier meal.
- Sauté the vegetables in butter or bacon grease for a richer flavor.
- Season the chowder to taste with salt, pepper, and paprika.
- Serve the chowder hot with crusty bread or crackers.
Conclusion:
Iowa Chicken Corn Chowder is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the best Iowa Chicken Corn Chowder that will warm your soul and satisfy your hunger. So next time you are looking for a comforting and delicious soup, give Iowa Chicken Corn Chowder a try. You won't be disappointed!
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