Chicken And Vegetable Chowder Recipes

CHICKEN AND VEGETABLE CHOWDER

Steps:

• In Dutch oven, cook bacon over medium heat until crisp. Remove bacon from Dutch oven; drain on paper towels.
• Reserve 2 tablespoons bacon drippings in Dutch oven. Add onion and garlic; cook and stir 4 to 6 minutes or until onion is crisp-tender.
• Stir in bacon and remaining ingredients. Cook over medium heat 15 to 20 minutes, stirring occasionally, until thoroughly heated.

CHICKEN AND VEGETABLE LO MEIN

Steps:

• Cook spaghetti as directed on box; drain and rinse. Set aside. In 1-cup glass measuring cup, mix sesame dressing, soy sauce, gingerroot and red pepper flakes; set aside.
• In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add chicken and salt; cook 4 to 5 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
• Add bell pepper, snow peas, carrots and green onion whites to Dutch oven. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
• Reduce heat to medium. Add sesame dressing mixture, cooked spaghetti and chicken to vegetable mixture, tossing to coat with sauce. Cook and stir 2 to 3 minutes or until heated through. Stir in green onions greens before serving.

EASY CHICKEN AND CORN CHOWDER

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.

CHICKEN VEGETABLE CHOWDER

Steps:

• In a large slow cooker, combine everything up to the chicken. Then layer the chicken on top. Lastly pour the stock over all of it, and let cook on low for 8 to 10 hours.
• When the chicken is cooked and the potatoes are soft, remove the chicken bones and fat. Then, remove about a third of the vegetables and some of the broth and blend them until smooth. Return the blended mixture to the chowder, and stir well. This should act as a thickener of sorts.
• Now add the cubed zucchini and continue to cook for about twenty minutes until the zucchini is soft.
• Stir in the sour cream and serve.

CHICKEN AND VEGETABLE CHOWDER

Steps:

• Combine all ingredients except half & half in a large crock pot. Cover and cook on low for 5 hours or until chicken is no longer pink.
• Stir in half & half. Turn to high. Cover and cook 15 minutes or until heated through.

VEGETABLE, BARLEY AND CHICKEN CHOWDER

Steps:

• Combine all ingredients except chicken in heavy large pot or Dutch oven. Bring to boil over medium-high-heat, breaking up tomatoes with back of spoon. Reduce heat to medium. Simmer until all vegetable and legumes are tender and soup is thick, stirring occasionally, about 45 minutes. Mix in chicken. Season soup to taste with salt and pepper.