Best Creamy Chicken Chowder Recipes

CREAMY CHICKEN CORN CHOWDER

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.

CREAMY SPICY CORN CHOWDER WITH CHICKEN

Steps:

• In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.
• In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.
• Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.

CREAMY CHICKEN, CORN AND HAM CHOWDER

Steps:

• 1. In a large saucepan, saute the onion and garlic in oil until onion is tender.
• 2. Add ham; cook and stir for 2 minutes.
• 3. Stir in the stock, water, potatoes, corn, bouillon, thyme, poultry seasoning, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
• 4. Add chicken; heat through. Stir in the evaporated milk and 1 1/4 cups milk; bring to a boil.
• 5. Combine Wondra and remaining milk until smooth; gradually stir into soup.
• 6. Cook and stir for 2 minutes or until thickened.
• 7. Top with crisp crumbled bacon and your favorite cheddar cheese. Enjoy!

CREAMY SOUTHWEST CHICKEN AND CORN CHOWDER

Steps:

• Cook frozen vegetables as directed on bags, using minimum cook time.
• In 6-quart saucepan, heat oil over medium heat. Cook onion in oil until tender. Add remaining chowder ingredients including cooked vegetables with sauce. Heat just to boiling, stirring frequently. Reduce heat to low; simmer uncovered about 20 minutes or until vegetables are tender.
• Serve hot with toppings.

CREAMY CHICKEN CHOWDER

Steps:

• Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.
• Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.
• Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with crackers on the side.

CREAMY CHICKEN BROCCOLI CORN CHOWDER

Steps:

• 1. In a 6 Quart Dutch oven,melt butter on med./high heat. Add Onion and Garlic.Saute' until onion is tender. Add broth,chicken,corn,and broccoli.Cook until brocoli is crisp tender.Reduce heat.Add 1 cup Half and half.Cook for 2-3 min. Do Not Boil!
• 2. Serve w/ crusted bread and top chowder with Shredded cheese. Enjoy!

CREAMY CHICKEN-VEGETABLE CHOWDER

Steps:

• In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup; blend well. Add all remaining chowder ingredients except cheese; mix well. Cook over medium heat for 5 to 8 minutes or until onions are tender, stirring occasionally. Remove from heat. Add cheese; stir until melted.
• While chowder is heating, bake crescents. Heat oven to 375°F Shape dough as directed on can. Gently press top of each roll in crushed chips. Place on ungreased cookie sheet.
• Bake at 375°F for 11 to 13 minutes or until golden brown. Serve chowder with crescents.

CREAMY CHICKEN VEGETABLE CHOWDER

Steps:

• Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
• Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.
• Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.

CREAMY CHICKEN CORN CHOWDER

Steps:

• In a large saucepan, combine the broth, potato, corn, garlic, thyme, and pepper.
• Bring mixture to a boil. Then reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
• Combine flour and milk until smooth; gradually add to the vegetable mixture.
• Bring mixture to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat, then stir in cheese until melted.
• Add the cooked chicken and keep the heat on low until everything is heated through.
• Add salt to taste, and then it's ready to serve!

CREAMY CHICKEN VEGETABLE CHOWDER

Steps:

• 1. Coat chicken breast in olive oil, salt, and pepper; roast in the oven until browned. OR this can be done in the pot on the stove that you will be cooking the chowder in. This is the best way because all the drippings can be scraped from the bottom and adds flavor. Oven is easier, but stove top is tastier. IMHO
• 2. Remove chicken and let rest on a chopping board. Add butter and flour to pot drippings and make a roux. Stir until lightly browned and flour is cooked.
• 3. Pour in chicken broth; shred chicken and add back to the pot.
• 4. Add all diced vegetables. (corn is optional also) Add thyme, bay leaf, ranch dressing mix, salt, pepper and red pepper flakes. More chicken broth (or water) may be added if needed.
• 5. Add cheese slices, stir until melted and blended, then add heavy cream. Cook on low heat for 1 hour, stirring occasionally from bottom of pot.
• 6. Remove bay leaves before serving.

CREAMY CHICKEN VEGETABLE CHOWDER

Steps:

• Heat oven to 375°F. In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup blend well. Add remaining chowder ingredients except cheese mix well. Cook over medium heat 5 to 8 minutes or until thoroughly heated, stirring occasionally. Remove from heat. Add cheese stir until melted.While chowder is heating, bake rolls. Shape dough as directed on package. Press top of each roll in crushed chips. Place on ungreased cookie sheet. Bake at 375°F. for 11 to 13 minutes or until golden brown. Serve chowder with crescents.Nutrition Per Serving: Calories 520 Protein 30g Carbohydrate 40g Fat 27g Sodium 1730mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CREAMY SOUTHWEST CHICKEN VEGGIE CHOWDER

Steps:

• Add 3-4 chicken breasts to a large stock pot. Cover chicken with cold water and add 1T salt. Bring to a boil and reduce to a simmer for approximately 20-25 minutes to cook chicken through. Remove chicken from stock pot let cool enough to handle then remove skin & bones. Shred chicken or cut into bite size pieces and set aside. You may also use any precooked chicken you have leftover.
• In another large stock pot melt butter and saute onion & celery until opaque. Add carrot, parsnip & zucchini. Stir in flour and cook off for 2-3 minutes.
• Slowly stir in chicken stock and add potatoes, creamed corn, rotel, cream of chicken soup, bay leaf & dried thyme. Simmer for 20-25 minutes until potatoes are softened.
• Shut heat off and ladel about 1/2 of the soup into a large mixing bowl (reserving for texture).
• Using an emersion blender cream together the remaining soup in the pot until very smooth. (you can also use a regular blender or food processor) just be very careful it will be hot!
• Once creamed together you may add 1 can evaporated milk and return the reserved soup back to the pot. *The evaporated milk is purely optional*
• Add the drained green beans and stir gently bringing back to a very slight simmer then serve. If the chowder is too thick you can add water or broth to thin it down a bit.
• I like to serve with crusty bread or garlic breadsticks.

CREAMY CHICKEN CORN CHOWDER

Steps:

• 1. Season chicken by rubbing with salt and pepper, or Mrs. Dash Table Blend. In a small skillet, cook chx breast over medium heat in some melted butter, until chicken is golden brown and cooked through. Allow chicken to cool a bit, then cut into 1" chunks. Set aside.
• 2. In a large, heavy sauce pot, brown the bacon until almost crisp. Don't burn or overcook. Remove excess fat, leaving about 2 T. for sauteeing onions.
• 3. Add diced onions & grated carrot to the bacon, and saute' for a few minutes, stirring constantly, until onion is translucent.
• 4. Sprinkle two TBSP flour over the sizzling onions & bacon & carrots, and continue to stir well, to make a roux. Keep stirring for a couple of minutes, to allow roux to cook and turn SLIGHTLY brown. Season with salt and pepper.
• 5. While stirring with a whisk, pour in chicken broth. Keep stirring, it will thicken slightly and you might get some lumps ....that's ok. Keep stirring with whisk, and add the milk, potatoes , cut-up chicken pieces, and corn. Do not boil, but bring everything back up to temp. Then turn down the heat to LOW.
• 6. Tear the flour tortillas into small pieces and put into the soup. Stir well, and cover. Turn the heat very LOW. Let the soup cook for 20 mins., or so, stirring frequently, until potatoes are tender. The tortillas will make sort of a tiny 'dumpling' in the soup.
• 7. Just before serving, toss in about a cup of shredded cheddar cheese, and stir well until melted. You can take a potato masher at this point and give a few pokes around in the soup, to break up SOME of the potatoes. This will thicken the soup, if you desire. Don't break up all of the potatoes ... you want some of those chunky pieces in your soup!
• 8. Serve with a nice big hunk of chewy French bread, or some hot corn bread!