Best 12 Roasted Corn And Chicken Chowder Recipes

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Indulge in a delightful culinary journey with our Roasted Corn and Chicken Chowder, a symphony of flavors that will warm your soul and tantalize your taste buds. This hearty and comforting soup features tender chicken, roasted corn kernels bursting with smoky sweetness, and a creamy broth infused with aromatic herbs and spices. Our recipe offers a step-by-step guide, ensuring even novice cooks can create this delectable dish.

Accompanying this main recipe are two additional variations that cater to diverse preferences and dietary needs. For those who prefer a vegetarian option, our Roasted Corn and Vegetable Chowder delights with an array of colorful vegetables simmered in a flavorful broth. Alternatively, if you crave a richer and more decadent experience, our Creamy Chicken and Corn Chowder, prepared with a luscious cream base, will surely satisfy your cravings.

Each recipe is meticulously crafted with detailed instructions, ingredient lists, and cooking times, empowering you to effortlessly recreate these culinary masterpieces in your own kitchen. Whether you seek a comforting meal on a chilly evening or a hearty lunch to brighten your day, these Roasted Corn and Chicken Chowder recipes are sure to become your go-to comfort food favorites.

Here are our top 12 tried and tested recipes!

ROASTED POBLANO CHICKEN AND CORN CHOWDER



Roasted Poblano Chicken and Corn Chowder image

Provided by Danelle

Number Of Ingredients 19

2 medium poblano peppers
1-2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
4 1/4 cups chicken broth, divided
2 cups peeled, diced potatoes
2 cups cooked, shredded chicken
2 cups frozen corn, thawed
2 cups half and half or light cream
4 tablespoons flour
1/2 cup sour cream
4-6 slices bacon, cooked crisp and crumbled
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
Shredded cheddar cheese
Sour cream
Chopped fresh cilantro

Steps:

  • Preheat oven to 425 degrees. Cut poblanos in half and remove seeds. Place cut side down on a lightly greased baking sheet. Spray poblanos with non-stick cooking spray and roast for 8-10 minutes or until skins begin to blacken. Remove from oven and cool slightly.
  • In a large pot, heat oil over medium heat. Add onions and garlic and cook for 3-5 minutes or until tender.
  • Dice roasted poblanos and add them to the pot along with chili powder and cumin and cook a few minutes longer.
  • Add 4 cups of chicken broth to the pot and bring to a boil. Add potatoes and simmer for about 10 minutes, or until potatoes are just tender. Stir in cooked chicken and corn.
  • In a small bowl, whisk together the half and half, remaining 1/4 cup broth and 4 tablespoons of flour.
  • Whisk the broth/flour/half and half mixture into the soup until smooth. Add sour cream and stir until well blended. Simmer for 5-10 minutes to allow soup to thicken.
  • Stir in the crumbled bacon and cilantro. Season with salt and pepper, to taste. Serve with optional toppings, if desired.

Nutrition Facts : ServingSize 6

CHICKEN AND CORN CHOWDER



Chicken and Corn Chowder image

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

3 ears of corn, shucked
2 tablespoons unsalted butter
4 slices bacon, chopped
1 large onion, 3/4 chopped and 1/4 thinly sliced lengthwise
Kosher salt and freshly ground pepper
1 1/4 pounds Yukon Gold potatoes, chopped
4 cloves garlic, 3 cloves chopped and 1 sliced
1/2 teaspoon smoked paprika
4 to 6 sprigs thyme
4 cups low-sodium chicken broth
1 1/2 cups shredded rotisserie chicken
3/4 cup heavy cream

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

ROASTED SWEET CORN CHOWDER



Roasted Sweet Corn Chowder image

Provided by Guy Fieri

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 37

8 ears corn, husks and silks removed
2 quarts water, or more if needed
4 cups chicken stock, low-sodium
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1/4 cup roughly chopped garlic cloves
1 Anaheim pepper, roughly chopped
1 cup roughly chopped cilantro stems
2 shallots, peeled and roughly chopped
3 stalks celery, roughly chopped
2 cups red potatoes, peeled and diced (1/2-inch)
4 tablespoons butter, plus 1 tablespoon
1 sweet onion, diced
1 Anaheim pepper, small dice
1/4 cup diced poblano peppers
1 tablespoon minced garlic
3/4 cup diced bacon
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup heavy cream
1/2 cup freshly minced cilantro leaves
Chipotle Cream, recipe follows
Spicy Saltines, recipes follows
1/2 cup heavy cream
2 teaspoons chipotle paste
Salt and freshly ground black pepper
1 lime, zested, plus 1/2 lime, juiced
1/4 cup fresh cilantro leaves, minced
1 stick butter, room temperature
1 tablespoon granulated garlic
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon fine grain sea salt
1/8 teaspoon ancho chili powder
1/8 teaspoon hot paprika
1/8 teaspoon white pepper
1 sleeve saltine crackers, unsalted (about 30)

Steps:

  • Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
  • Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
  • In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
  • In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
  • Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.
  • Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
  • In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
  • Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
  • Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated.
  • Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container.

ROASTED CORN CHOWDER WITH LOBSTER



Roasted Corn Chowder with Lobster image

Provided by Robert Irvine : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 20

2 lobster tails, split in half
Generous squeeze lime juice
Pinch cayenne
1/2 teaspoon seafood seasoning (recommended: Old Bay)
2 tablespoons mascarpone cheese
Salt
Fresh corn kernels, from 6 ears of corn
Canola oil
Salt
1 cup chopped bacon
1 small yellow onion, diced
3 stalks celery, diced
1/2 red bell pepper, cut into small dice
1/2 green bell pepper, cut into small dice
3 cloves garlic
1/2 cup all-purpose flour
6 cups chicken stock
3 Yukon gold potatoes, peeled and cut into small dice
2 cups heavy cream
1/2 cup scallions, sliced thinly on diagonal, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • For the lobster: Bring a pot of water to a boil. Remove the lobster tails from the shells and put into the boiling water. Poach for 2 minutes. Remove the lobster and set aside to cool.
  • Once cooled, chop the lobster and mix with the lime juice, cayenne, seafood seasoning, and mascarpone. Taste and add salt, if needed.
  • For the chowder: On a sheet pan, toss the corn kernels with a few tablespoons oil, season with salt, and roast until the corn is lightly browned, 8 to 10 minutes.
  • In a deep pan, heat 1 tablespoon oil over low heat and add the bacon. Cook until the bacon is crisp. Remove the bacon to a paper towel and pour most of the bacon fat out of the pan.
  • Return the bacon to the pan, add the onion and celery, and cook over medium heat until the onion is softened, about 5 minutes. Add the red and green pepper, garlic, and roasted corn, and cook 5 more minutes.
  • Sprinkle the flour over the vegetables and stir. Cook for 2 minutes, stirring constantly. Add the chicken stock and stir to scrape up any brown bits from bottom of the pan. Stir in the diced potatoes and raise the heat a little to bring the mixture to a simmer.
  • Simmer the chowder until the potatoes are cooked, about 20 minutes. Stir occasionally to avoid burning the bottom of the chowder.
  • Taste the potatoes. When the potatoes are fork tender, turn the heat down to low and slowly stir in the cream. Keep warm on low heat.
  • To plate: Ladle the chowder into bowls and top each with a mound of lobster. Garnish with sliced scallions.

ZIPPY CHICKEN AND CORN CHOWDER



Zippy Chicken and Corn Chowder image

Gently spiced corn chowder is always a good option for kids, but feel free to rev up yours with hot pepper sauce. This chowder's a lifesaver on busy weeknights. -Andrea Early, Harrisonburg, Virginia

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

1/4 cup butter
1 large onion, chopped
1 medium green pepper, chopped
1/4 cup all-purpose flour
1 tablespoon paprika
2 medium potatoes, peeled and chopped
1 carton (32 ounces) chicken broth
1 skinned rotisserie chicken, shredded
6 cups fresh or frozen corn
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon hot pepper sauce
1 teaspoon salt
1 cup 2% milk

Steps:

  • In a stockpot, heat butter over medium-high heat. Add onion and pepper; cook, stirring, until vegetables are crisp-tender, 3-4 minutes. Stir in flour and paprika until blended., Add potatoes; stir in broth. Bring to a boil; reduce heat and simmer, covered, until tender, 12-15 minutes., Stir in chicken, corn, sauces and salt; bring to a boil. Reduce heat and cook, uncovered, until corn is tender, 4-6 minutes. Add milk; heat through (do not boil).

Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 920mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 25g protein.

ROASTED CORN CHOWDER



Roasted Corn Chowder image

Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.

Provided by Will Bullock

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h55m

Yield 8

Number Of Ingredients 14

3 tablespoons butter, divided
3 cups fresh white corn kernels
1 teaspoon dried tarragon
1 pound bacon
1 large onion, chopped
3 cups chicken stock, or as needed
6 potatoes, diced
¼ cup chopped fresh flat-leaf parsley
4 cloves garlic, chopped
1 teaspoon dried celery flakes
½ teaspoon paprika
½ cup half-and-half
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
  • Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
  • Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
  • Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
  • Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
  • Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 43 g, Cholesterol 41.5 mg, Fat 16.1 g, Fiber 5.6 g, Protein 14 g, SaturatedFat 7.4 g, Sodium 789.6 mg, Sugar 4.2 g

SMOKY ROASTED CHICKEN AND CORN CHOWDER



Smoky Roasted Chicken and Corn Chowder image

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

4 slices bacon, chopped
1 cup diced onion
1/2 cup celery, diced
1/2 cup red bell pepper, diced
2 teaspoons garlic, minced
1 tablespoon fresh thyme, minced or 1 teaspoon dried thyme
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 (12 ounce) can evaporated milk
1 (14 1/2 ounce) can diced tomatoes, well drained
1 (14 3/4 ounce) can cream-style corn
2 cups roasted chicken breast, chopped
1 tablespoon hickory flavored barbecue sauce
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt (or to taste)

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

MEXICAN CHICKEN CORN CHOWDER



Mexican Chicken Corn Chowder image

Chowder with pizzazz!

Provided by Jeanne Jones

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 14

1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
½ cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
¾ teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
¼ bunch fresh cilantro sprigs, for garnish

Steps:

  • In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  • Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
  • Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g

EASY CHICKEN AND CORN CHOWDER



Easy Chicken and Corn Chowder image

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Provided by Athyna

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g

CHICKEN AND CORN CHOWDER



Chicken and Corn Chowder image

Categories     Soup/Stew     Chicken     Potato     Sauté     Kid-Friendly     Halloween     Lunch     Bacon     Corn     Bell Pepper     Butternut Squash     Fall     Cilantro     Simmer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly     Small Plates

Yield Makes 10 servings

Number Of Ingredients 14

10 bacon slices, chopped
2 tablespoons (1/4 stick) butter
3 medium onions, chopped
2 cups chopped red bell peppers (about 2 large)
1/4 cup all purpose flour
9 cups low-salt chicken broth
4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
2 16-ounce bags frozen corn kernels
1 cup whipping cream
4 cups diced skinned roast chicken
2 cups chopped green onions
1/2 cup plus 2 tablespoons chopped fresh cilantro

Steps:

  • Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
  • Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
  • Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

CHICKEN CORN CHOWDER WITH ROASTED RED PEPPERS



Chicken Corn Chowder with Roasted Red Peppers image

The flavor of the roasted red peppers really makes this recipe. This is a dish that everybody loves. Served with some warm, crusty bread there's nothing like it on a wintry day.

Provided by Laurie and Roger

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

2 cups cooked chicken (rough chopped)
2 cups corn, fresh or frozen
4 slices bacon
1 cup chopped yellow onion
1/4 cup chopped celery
1/2 cup chopped roasted red pepper
1 teaspoon chopped garlic
1/2 teaspoon rubbed sage
1 bay leaf
2 tablespoons of chopped parsley
1 1/2 cups of peeled diced raw potatoes
4 cups chicken stock
1 cup half-and-half
1 tablespoon vegetable oil
1 tablespoon butter
1 pinch cayenne pepper
salt and black pepper

Steps:

  • In a dutch over, fry bacon crisp.
  • Remove from dutch oven, crumble bacon and set aside.
  • Pour off bacon fat, add 1 TBS vegetable oil, saute onions, celery and garlic over low/medium heat for 3 or 4 minutes.
  • Onions and Celery should still have some crunch.
  • Add 4 cups of chicken stock, bay leaf, parsley, sage and diced potatoes.
  • Simmer low until potatoes are just tender and Remove bay leaf.
  • Add Chicken,corn, bacon, cayenne and roasted red pepper.
  • Bring back to a simmer and remove from heat.
  • Stir the half and half.
  • Add Salt and Pepper to Taste.
  • Return to heat to warm, do not boil, stir in butter and it's ready to serve.
  • Hint: We cook chicken leg quarters (as we think dark meat works best in this recipe) in a crock pot until tender.
  • We pull off the meat to use in chowder.
  • We defat this stock to use as part of the chicken stock needed for the chowder.

ROASTED CHICKEN AND CORN CHOWDER



Roasted Chicken and Corn Chowder image

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

Provided by danica.crystal

Categories     Chowders

Time 50m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 15

4 slices bacon, chopped
1 cup onion, diced
1/2 cup celery, diced
1/2 cup red bell pepper, diced
2 teaspoons garlic, minced
1 1/2 tablespoons fresh thyme, minced (or 1 tsp dried)
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 (12 ounce) can fat-free evaporated milk
1 (19 ounce) can diced tomatoes, well drained
1 (14 ounce) can cream-style corn
2 cups roasted chicken breast, chopped
1 tablespoon barbecue sauce, hickory flavor
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon salt (or to taste)

Steps:

  • Cook chopped bacon over med-high heat in a large soup pot until lightly browned.
  • Add onions, celery, red pepper, and garlic and cook until vegetables start to soften, about 5 minutes.
  • Stir in the thyme and flour.
  • Add chicken broth and evaporated milk. Bring to a gentle boil and stir until soup starts to thicken.
  • Reduce the heat to med-low. Add remaining ingredients.
  • Simmer, covered for 10 minutes, stirring occasionally.

Nutrition Facts : Calories 250.8, Fat 5.1, SaturatedFat 1.5, Cholesterol 45.6, Sodium 651.2, Carbohydrate 29.1, Fiber 3, Sugar 13.6, Protein 23.4

Tips:

  • Use fresh, ripe corn. This will give your chowder the best flavor.
  • Roast the corn before adding it to the chowder. This will caramelize the corn and give it a smoky flavor.
  • Use a variety of vegetables in your chowder. This will add flavor and texture.
  • Don't overcook the chicken. You want it to be tender, but not dry.
  • Season your chowder to taste. Add salt, pepper, and other spices as desired.
  • Serve your chowder hot, with a side of crusty bread or crackers.

Conclusion:

Roasted Corn and Chicken Chowder is a hearty, flavorful soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious meal, give this chowder a try. You won't be disappointed!

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