dd oil, onion, garlic and chicken. Saute 3 minutes.
Stir
br>Add 4 cups of chicken stock, bay leaf, parsley, sage
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.
br>Add the chicken stock, diced sweet potatoes & corn. Bring to a
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.
In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker.
Add onions and celery to skillet and saute' for about 3 to 4 minutes, until just tender.
Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill.
Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender.
During the last 10 minutes, stir in the half and half.
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.
In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.
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.
/4 cup of the corn chowder along side each line of
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
aucepan combine corn, water, green or red bell peppper, onion, chicken bouillon
one. Bacon will soften during soup cooking.
Without draining drippings
acon and place In large soup kettle or dutch oven and
eppers, 2 1/2 cups corn kernels, chopped onions and celery
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.
nd fragrant.
Add the chicken broth, potatoes, oregano, poultry seasoning
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.
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.