Indulge in the comforting and hearty goodness of Wawa Chicken Corn Chowder, a classic soup recipe that combines tender chicken, sweet corn, and creamy broth in perfect harmony. This chowder is not just any ordinary soup; it's a culinary journey that tantalizes your taste buds with every spoonful. The base of the soup is a rich and flavorful broth simmered with aromatic vegetables, herbs, and spices, creating a symphony of flavors that dance on your palate. Generous chunks of succulent chicken add a protein-packed boost, while sweet corn kernels bring a delightful burst of natural sweetness. The soup is then thickened with a roux, giving it a velvety texture that envelops your senses.
But the Wawa Chicken Corn Chowder experience doesn't stop there. This article presents a collection of irresistible variations that cater to diverse tastes and preferences. Craving a smoky and spicy twist? Try the Chipotle Chicken Corn Chowder, where chipotle peppers infuse the soup with a captivating heat that lingers. For a creamy and cheesy indulgence, the Creamy Chicken Corn Chowder beckons with its luscious blend of cream and melted cheese. And for those who prefer a classic and timeless flavor, the Traditional Chicken Corn Chowder remains a comforting staple, prepared with all the essential ingredients that make this soup so beloved.
No matter your choice, each variation of Wawa Chicken Corn Chowder promises a satisfying and memorable culinary experience. So gather your ingredients, prepare your taste buds, and embark on a delightful journey with these carefully curated recipes. Let the rich aromas fill your kitchen as you create a heartwarming meal that will nourish your body and soul.
WAWA CHICKEN CORN CHOWDER RECIPE
Steps:
- Let the eggs harden in a saucepan and when they are ready let them cool. After that, first shell them and finally chop them. Meanwhile,clean the parsley and chop it.
- If you don't have it ready, prepare a chicken broth by simply cooking the chicken in salted water with the addition of onions, celeryand carrots. Once ready, strain the broth.
- Pour the chicken broth into a saucepan, bring it to a boil and add the boiled and chopped chicken breast, corn kernels, egg capellini, saffron and salt.
- Let them cook for a few minutes. When cooked, turn off theheat and complete by adding the chopped hard-boiled eggs and chopped parsley. Now pour the soup into the bowls and serve the dish hot.
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
CHICKEN CORN CHOWDER
A chowder made with chicken and corn. It can be reheated with the cream added without curdling, even in the microwave.
Provided by MJ West
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.
- In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.
Nutrition Facts : Calories 68.7 calories, Carbohydrate 7 g, Cholesterol 12.9 mg, Fat 4.6 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 312.3 mg, Sugar 1.1 g
EASY CHICKEN AND CORN CHOWDER
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
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
Tips:
- For a richer flavor, use chicken stock instead of water.
- Don't be afraid to add more vegetables to the chowder, such as carrots, celery, or potatoes.
- If you want a thicker chowder, add a cornstarch slurry or a roux.
- Serve the chowder with a side of crusty bread or crackers.
Conclusion:
Wawa chicken corn chowder is a delicious and easy-to-make soup that is perfect for a cold day. It is creamy, flavorful, and packed with vegetables. Follow these tips to make the best chicken corn chowder possible.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love