Chicken 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.

CHEESY CHICKEN-VEGETABLE CHOWDER

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.

RICH VEGETABLE CHOWDER

Steps:

• Melt butter in a saucepan over medium heat; stir flour, basil, pepper, and salt into butter and pour in chicken broth. Cook and stir broth mixture until thickened and boiling, 5 to 7 minutes. Stir potato, carrot, and green onions into broth mixture; bring to a boil. Reduce heat and simmer until potatoes are mostly tender, 10 to 15 minutes.
• Stir half-and-half and corn into broth mixture; cook and stir until chowder is heated through, about 5 more 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 VEGETABLE CHOWDER

Steps:

• heat oil in pot, add onions and garlic to soften.
• add remaining vegetables,except corn, stirring.
• add broth, water, spices, bring to boil and then lower to simmer for 1 hr.
• pour half of soup into blender, until smooth, then return to pot.
• add corn and chicken,cook on low 15 minutes,until cooked through.
• season with salt& pepper.
• if soup is too thick you can add extra water before serving.

CHICKEN-VEGETABLE CHOWDER

Steps:

• In a big soup pot over medium heat, warm the oil.
• Add in the onion, celery, and garlic; stir/saute until tender, about 5 minutes.
• Add in the stock and potatoes; bring to a boil; decrease heat to medium-low and simmer, covered, until the potatoes are tender, about 20 minutes; stir in the corn.
• In a medium bowl or pitcher, whisk together the flour and 1 cup of the milk; add the remaining milk and blend; stir into the soup, increase heat to med-high, and stir until slightly thickened, 3-5 minutes.
• Decrease heat to med-low and add the chicken, tomato, salt, and pepper to taste; simmer, uncovered, until the flavors are blended, about 10 minutes.
• Remove pot from the heat, add in the cheese, and stir until melted (do not boil after the cheese is added).

CREAMY CHICKEN-VEGETABLE CHOWDER

Steps:

• In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup; blend well. Add all remaining chowder ingredients except cheese; mix well. Cook over medium heat for 5 to 8 minutes or until onions are tender, stirring occasionally. Remove from heat. Add cheese; stir until melted.
• While chowder is heating, bake crescents. Heat oven to 375°F Shape dough as directed on can. Gently press top of each roll in crushed chips. Place on ungreased cookie sheet.
• Bake at 375°F for 11 to 13 minutes or until golden brown. Serve chowder with crescents.

SLOW-COOKER CHICKEN-VEGETABLE CHOWDER

Steps:

• In 3- to 4-quart slow cooker, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth.
• Cover; cook on Low heat setting 7 to 9 hours.
• About 35 minutes before serving, skim fat from slow cooker. In small bowl, beat soup, milk and flour with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook on Low heat setting 30 minutes longer or until broccoli is tender.

CHICKEN VEGETABLE CHOWDER

Steps:

• Combine all ingredients except broccoli, milk, salt and pepper in slow cooker. Cover and cook on low 6-8 hours, adding broccoli and milk during the last 20 minutes. Season to taste with salt and pepper.

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.