Time 35m Number Of Ingredients 13 Steps:
In a large soup pot, melt butter over medium-high heat. Saute carrots, celery, and onion in butter until tender (about 3-5 minutes). Whisk in flour and cook until smooth (about 1 minute). Add milk and chicken stock. Increase heat and whisk until soup begins to gently simmer and bubble, but do not boil. Continue whisking as the liquid cooks and bubbles, until thick (about 7-10 minutes). Stir in chicken, wine, and Worcestershire sauce. Heat through. Add cheese and cook and stir until melted. Season with salt and pepper, to taste. Serve and garnish with chives, if desired.
Time 40m Number Of Ingredients 15 Steps:
Heat 1 Tbs cooking oil in a Dutch oven or large pot. Add chicken and cook until chicken has been cooked through, about 5 minutes. Take out and set aside. Pour in an additional 1 Tbs oil to the same pan and cook onion, carrots, and bell pepper until tender, about 5-7 minutes. Stir in chicken broth, potatoes, salt, pepper, garlic powder, and Italian seasoning. Bring to a boil. Once boiling, turn down heat, cover, and simmer for 15 minutes or until potatoes are tender. Add chicken back into the pot and allow to heat through. In a separate bowl, combine cornstarch with heavy whipping cream and whisk until all the lumps are gone or mostly gone. Pour cornstarch mixture into chowder and stir. Take off heat and stir in cheese until melted and the mixture has thickened. Serve warm and garnish with parsley, shredded cheese, and bacon crumbles (optional).
Time 1h40m Yield 4 to 6 servings Number Of Ingredients 15 Steps:
Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more. Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving. Cook’s Note: Don’t remove the bones from the soup. They have tasty morsels of chicken that you’ll want to savor for the entire chowder experience.
Time 40m Yield 12 servings Number Of Ingredients 13 Steps:
In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute. Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so. Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.
Time 35m Yield 6 Number Of Ingredients 13 Steps:
Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil, about 5 minutes. Stir in salt, garlic powder, and black pepper. Reduce heat, cover, and simmer until potatoes and carrots are tender, 8 to 10 minutes. Add corn and ham. Reduce heat to lowest setting. While soup simmers, melt butter in a saucepan and whisk in cornstarch. Add milk and whisk to combine. Cook and stir until thickened and bubbly, 3 to 5 minutes. Add Cheddar cheese and stir until melted, about 2 minutes. Pour mixture into the pot with the soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.
Time 30m Yield 8 servings (3 quarts). Number Of Ingredients 10 Steps:
In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.
Time 20m Yield 4 Number Of Ingredients 4 Steps:
In 3-quart saucepan, heat soup, chicken and ham over medium-high heat 5 minutes, stirring occasionally. Slowly stir in cheese. Cook about 2 minutes, stirring frequently, until cheese is melted.
Yield 4 Number Of Ingredients 7 Steps:
Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently. Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes and vegetables are tender. Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.
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.
Time 35m Yield 8 servings (2 quarts). Number Of Ingredients 12 Steps:
In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.
Time 40m Yield 16 serving(s) Number Of Ingredients 13 Steps:
In a 6-quart Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally. In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted. Serve with corn chips.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
In a 4-quart saucepan, bring chicken broth to a boil, reduce heat, add potatoes, carrots, celery, onions, salt, poultry seasoning and white wine. Cover and simmer for 15 minutes or until vegetables are tender. Meanwhile, melt butter in a heavy saucepan, add flour, mix well and cook over very low heat for 1 minute. Gradually stir in milk, increase heat to medium high, stirring constantly, until mixture starts to thicken. Reduce heat to low, stir in cheese until melted. Add to hot broth mixture, add chicken and stir until heated through.
