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.
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).
EASY CHEESY VEGETABLE CHOWDER
Extreme comfort food! Cheese and vegetables in a velvety sauce. My steak and potatoes husband frequently requests this soup with fresh sourdough bread on weekends.
Provided by Belinda Duke
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large, heavy pan over medium heat. Cook and stir onion and garlic in hot butter until tender, about 5 minutes. Whisk flour into the butter mixture until incorporated. Reduce heat to low and cook, stirring constantly, until the liquid is thick, about 3 minutes.
- Stir milk, chicken broth, and chicken bouillon cubes into the butter mixture. Increase heat to medium and cook, stirring regularly, until slightly thickened, 5 to 7 minutes. Add mixed vegetables and cook until the vegetables are heated through, 10 to 15 minutes.
- Reduce heat to low; add process cheese food, hot pepper sauce, and white pepper. Cook and stir until the cheese is completely melted, about 10 minutes.
Nutrition Facts : Calories 283.9 calories, Carbohydrate 18.5 g, Cholesterol 53.2 mg, Fat 17.6 g, Fiber 2.1 g, Protein 13.7 g, SaturatedFat 10.9 g, Sodium 1259.3 mg, Sugar 5.9 g
CHEESY CHICKEN-VEGETABLE CHOWDER
Creamy with a kick, this chicken soup has a touch of jalapeño pepper to spice up frozen vegetables and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 425, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1, Fiber 6 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1220 mg, Sugar 10 g
CHEESY VEGETABLE CHOWDER
If you love cheese and you love vegetables, you'll love this soup!
Provided by CANDICEC56
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 32
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
- Stir in corn, peas and green beans and continue to cook on low heat.
- Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.2 g, Cholesterol 21 mg, Fat 7.4 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 810.3 mg, Sugar 5.1 g
EASY CHEESY VEGETABLE CHICKEN CHOWDER
Make and share this Easy Cheesy Vegetable Chicken Chowder recipe from Food.com.
Provided by Banana Nut Bakery
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large pot, combine broccoli, corn, water and onion. Heat over medium heat for 8-10 minutes or until vegetables are tender. DO NOT DRAIN.
- Stir in chicken, soup, cheese, and any optional seasonings into vegetable mixture.
- Cook and stir occasionally over medium heat until heated through and cheese is melted.
Nutrition Facts : Calories 365.6, Fat 17.6, SaturatedFat 9.2, Cholesterol 87.2, Sodium 843.9, Carbohydrate 25, Fiber 2.6, Sugar 3.2, Protein 28.4
BETTER HOMES AND GARDENS' EASY CHEESY VEGETABLE-CHICKEN CHOWDER
ORIGINAL TEXT: This soup cooks up thick and quick in no time at all! It uses a can of potato soup as a base. I haven't made it yet, but will report back when I do. UPDATE: Well, I finally made this, and I wanted to tell you all how it came out... which was not great. Even with a bunch of changes to liven it up (I sauteed a whole onion and two cloves of garlic first, and then added a bunch more spices , including red pepper, chili powder, garlic powder, sea salt, black pepper, and Italian seasoning), the soup was pretty bland, and the flavors did not meld well. I might only give it 3 stars if I was rating it. Boo hiss! Instead of this recipe, I suggest Almost Too-Easy Potato-Chicken-Cheese Soup (Recipe #24003) which was way, way, way better! (If you do still want to make this one, I think you will be happier using a vegetable mix instead of just broccoli. Also, definitely chop the vegetable mix before adding it to the pot, otherwise the chunks are too big). Sorry to disappoint!
Provided by CorriePDX
Categories Chowders
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan combine broccoli, corn, water, onion, and thyme. Bring to a boil. Reduce heat and simmer, covered, for 8 to 10 minutes or until vegetables are tender. Do not drain.
- Stir milk, chicken or turkey, potato soup, the 3/4 cup cheddar cheese, and pepper into vegetable mixture. Cook (stirring often) over medium heat until cheese melts and mixture is heated through.
- Sprinkle each serving with the remaining cheddar cheese. That's it! You're done.
Nutrition Facts : Calories 370.2, Fat 19.1, SaturatedFat 10.5, Cholesterol 89.9, Sodium 889.2, Carbohydrate 23.6, Fiber 1.5, Sugar 1.9, Protein 27.1
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