Best 4 New Englands Chicken And Corn Chowder Recipes

NEW ENGLAND CHICKEN CORN CHOWDER

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.

BEST NEW ENGLAND CORN CHOWDA (CHOWDER)

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

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.

EASY CHICKEN AND CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
• Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
• Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.