CHEESY CHICKEN CHOWDER RECIPE
This delicious chicken soup is wonderfully creamy and full of flavor and super easy to make. Cheesy chicken chowder is the perfect comfort food that everyone will love!
Provided by Becky Hardin
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).
CHEESY CHICKEN CHOWDER
I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
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.
Nutrition Facts : Calories 322 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 1100mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
CHICKEN CHEESE CHOWDER
Make and share this Chicken Cheese Chowder recipe from Food.com.
Provided by Lorac
Categories Chowders
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.
Nutrition Facts : Calories 465.1, Fat 27.1, SaturatedFat 15.7, Cholesterol 106.3, Sodium 872.4, Carbohydrate 23, Fiber 2.3, Sugar 2.9, Protein 28.4
CHICKEN CHEESE CHOWDER WITH VEGGIES, SANDY
My mother in law gave me this recipe Superbowl Sunday, 2020 (Feb 7). We were talking about how my brother in law is limited on what he can make because the kids seem to be so picky about everything between the three of them. He said this was one of the things they would eat.
Provided by Megan Stewart
Categories Chicken Soups
Number Of Ingredients 10
Steps:
- 1. Heat broth slowly in saucepan. Add all the veggies. Cook over med heat about 15 min. Check to see if veggies are tender but not mushy!
- 2. In big DO, melt butter over very low heat and add the flour. Stir until smooth. Let cook for a min or two. Now add half & half (or milk) very slowly. Up the heat just a little bit to about med heat. Stir constantly till it is thick and bubbly. Slowly stir in veggie broth mixture, soy sauce (if using), velveeta and chicken. Cook until cheese is melted and everything is heated through. Serve warm. YUM!
CHICKEN CHEESE CHOWDER WITH VEGGIES
Mother in law got this from the Quacker Factory...she says to always double this recipe! She also mentioned that if you leave it on the heat after cooking, the cheese sauce in the bottom gets gummy. Since I am constantly making my homemade cheese sauce, my thought is to remove from the heat as soon as it is done, and then rewarm...
Provided by Megan Stewart
Categories Chicken Soups
Number Of Ingredients 10
Steps:
- 1. Heat broth slowly in saucepan. Add all the veggies. Cook over med heat about 15 min. Check to see if veggies are tender but not mushy. In a big Dutch Oven, melt butter over very low heat and add the flour. Stir constantly until smooth. Let cook a min or two, then add milk very slowly. Up the heat just a little to about med, and stir constantly until it's thick and bubbling. Slowly stir in the veggie broth mixture, soy sauce, velveeta, and chicken. Cook until cheese is melted and everything is heated through.
- 2. Note: my mother in law doubles this recipe, omits the soy sauce, and says everyone eats it up!
- 3. My daughter eats vegetarian, so for her I would use vegetable broth, and vegetarian meat substitute for the chicken.
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