br>Add 4 cups of chicken stock, bay leaf, parsley, sage
Heat oven to 400. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme, salt and pepper. Transfer to an 8 in square baking dish.
Lay the pastry on top of the dish and trim to fit. Cut a few vents in the top.
Baking until the chicken mixture is bubbling and the pastry is golden brown, 25-30 minutes.
dd oil, onion, garlic and chicken. Saute 3 minutes.
Stir
rippings in pan.
Add chicken to pan. Sprinkle with salt
Combine corn chowder, frozen corn, milk, salt, pepper and butter in a 2-quart heavy saucepan.
Cover.
Place over low heat; bring to a boil, lower heat and simmer until thoroughly heated. Remove from heat.
Pour into bowls and dust lightly with paprika. Sprinkle 1 teaspoon parsley over bowl of chowder.
Serve immediately.
Cook and debone chicken; cut into bite size pieces.
In large pan, cook potatoes, carrots and onion in chicken broth.
Add additional water if needed to cover vegetables.
When vegetables are tender, add seasoning, chicken, corn and chicken soup.
Simmer for 20 to 30 minutes until heated.
Serve with cornbread muffins.
/4 cup of the corn chowder along side each line of
nd fragrant.
Add the chicken broth, potatoes, oregano, poultry seasoning
aucepan combine corn, water, green or red bell peppper, onion, chicken bouillon
his time add your chicken and corn.
At this time you
Spray a dutch oven with butter-flavored cooking spray.
Saute chicken until all pink is gone.
Remove from pan and set aside.
Saute onions until tender.
Add potatoes and water.
Cover and simmer 15-20 minutes or until potatoes are tender.
Stir in remaining ingredients except cheese.
Add cooked chicken.
Cook over medium heat, stirring frequently until thoroughly heated.
Portion chowder into bowls; top each portion with 1 Tsp cheese.
aste.
3. Add chicken stock and chicken breasts. You can use
Put chicken, chopped veg, bay leaf, water and 1 cup wine in pot and simmer 1 hour.
Remove chicken and veg, and simmer potatoes in the broth.
Meanwhile chunk chicken. Discard bay leaf and cloves.
Puree carrots, celery and potatoes. Return chicken and vegs to soup.
Add remaining wine, corn and milk. Salt and pepper if needed. Heat until hot.
Sprinkle with parsley.
Cut chicken into bite-sized pieces.
In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water.
Add to pan along with the cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Add cream, cheese, corn, chilies, and Tabasco.
Cook and stir over low heat until the cheese is melted.
Stir in tomato.
Serve immediately; garnish with cilantro if desired.
In large saucepan, combine chicken breast, onion and celery with 1/2 cup water.
Bring to a boil and reduce heat.
Cover and simmer 15-20 minutes.
Remove chicken. When cool enough to handle, dice or shred the meat.
Return meat to broth.
Stir in remaining ingredients.
Cook, covered, for 10 minutes.
Add 4 cups water, corn, chicken breasts, carrots, chicken stock concentrate, garlic, cumin
Saute hash browns and chicken until chicken is no longer pink; set aside.
Saute corn, green onions, bell pepper, canned green chili's and pimento for 3-4 minutes. Add evaporated milk, whole milk, salt and pepper to skillet; Cook over medium heat until soup consistency reaches your liking.
Sprinkle 3-4 crisp corn tortillas in base of soup bowl and spoon chicken chowder mixture on top. Sprinkle soup with shredded cheddar cheese and more crisp tortillas as your heart desires.
Lightly brown chicken pieces in butter and set
In a large skillet, melt butter, and saute onion until transparent. Add chicken, chicken broth, celery, potatoes, and the bay leaf. Bring to boil. Reduce heat and simmer 1 hour, or until the vegetables are tender. Add liquid if necessary. Stir in the corn, the soup and the heavy cream and sugar. For a thicker chowder, slowly add 1/2 cup flour mixed with warm water. Cook another 20 minutes, stirring occasionally.
Saute celery and onions in butter until tender.
Add milk, soup, corn and seasonings.
Heat, stirring occasionally, until chowder is hot, but not boiling.
Makes 4 to 6 servings.