Best 3 New Englands Chicken And Corn Chowder Recipes
In the heart of New England, where the seasons paint a vibrant tapestry of flavors, there lies a culinary gem that embodies the essence of comfort and warmth: New England's Chicken and Corn Chowder. This classic dish, deeply rooted in the region's rich culinary heritage, is a symphony of flavors that celebrates the bounty of fresh, local ingredients. With its creamy base, tender chicken, sweet corn, and an array of aromatic herbs and spices, this chowder is a true delight for the senses. Whether you're seeking a hearty meal to ward off the winter chill or a comforting bowl to savor on a lazy weekend, New England's Chicken and Corn Chowder promises to transport you to a realm of culinary bliss.
Dive into our collection of meticulously crafted recipes that capture the authentic spirit of this beloved dish. From traditional renditions that honor the time-honored methods of New England kitchens to innovative variations that add a touch of modern flair, these recipes offer a diverse range of options to suit every palate. Discover the secrets to creating a rich and flavorful broth, the perfect balance of vegetables, and the art of achieving that irresistible creamy texture. With step-by-step instructions and helpful tips, our recipes empower home cooks of all skill levels to recreate this culinary masterpiece in their own kitchens. Indulge in the comforting embrace of New England's Chicken and Corn Chowder, a dish that embodies the region's culinary legacy and brings warmth to hearts and tables alike.
NEW ENGLAND CHICKEN CORN CHOWDER
Make and share this New England Chicken Corn Chowder recipe from Food.com.
Provided by jkoch960
Categories Chowders
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook and stir bacon in large saucepan over medium-high heat for 3 minutes or until bacon is light brown.
- Add onion and celery; cook 3 minutes longer. Stir in stock; bring to boil over hight heat.
- Add potatoes, corn, salt and pepper; cook 5 to 10 minutes until potatoes are tender.
- Stir in chicken and cream. Reduce heat to low. Cover and simmer 3 minutes.
- *Cook time does not include the time to cook the chicken.
Nutrition Facts : Calories 560.6, Fat 38.3, SaturatedFat 18.9, Cholesterol 108, Sodium 1201.5, Carbohydrate 42.7, Fiber 4.1, Sugar 6.4, Protein 14.7
BEST NEW ENGLAND CORN CHOWDA (CHOWDER)
This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly.
Provided by Jennifer Michele
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon until crisp.
- Remove from pan with a slotted spoon and drain; set aside.
- In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
- Cook over medium heat until onion is translucent.
- Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
- Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
- Stir in corn and heat through.
- Add cream and heat through again.
- If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
- Add a little at a time while the chowda is simmering until it reaches the desired consistency.
- Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.
NEW ENGLANDS CHICKEN AND CORN CHOWDER
I have numerous recipes for New England style chowders form my church and relatives but I wanted to make 1 that you didn't have to cook all day. This one is quick compared to many others and great served w/ my cheesy-bacon cornbread muffins.
Provided by sherry monfils
Categories Chowders
Time 55m
Number Of Ingredients 15
Steps:
- 1. In lg pot, over medium heat, melt butter. Whisk in flour until browned. Add broth, onions, celery, carrots, potatoes and corn.
- 2. Stir to mix. Add chicken, 1/2 the bacon crumbles, thyme, salt ,white pepper, garlic and milk. Bring to a boil.
- 3. Reduce heat to low and simmer for 20 mins, or until all veggies are tender, stirring occasionally. Stir in light cream. At this point, if you want to thicken it up a little, scoop about 1-2 cups of chowder into a food processor and puree for just and few seconds. Pour back into pan. garnish w/ remaining bacon crumbles.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your chowder.
- Don't skimp on the butter. It adds a rich, creamy flavor to the chowder.
- Use a good-quality chicken broth. This will also contribute to the flavor of the chowder.
- Don't overcook the chicken. It should be cooked through but still tender.
- Add the corn last. This will help to keep it from getting overcooked.
- Season the chowder to taste. Add salt and pepper to taste, and you can also add other seasonings, such as thyme, rosemary, or paprika.
- Serve the chowder hot. It's best enjoyed fresh from the pot.
Conclusion:
New England chicken and corn chowder is a classic comfort food that's perfect for a cold night. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and satisfying meal, give this chowder a try. You won't be disappointed!
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