Cheesy Chicken Chowder Food

CHEESY CHICKEN CHOWDER RECIPE

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).

CHICKEN CHEESE CHOWDER

Steps:

• In a large stock pot combine chicken broth, potatoes, celery, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.
• In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly.
• Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted.
• Add chicken, heat through and enjoy.

CHEESY CHICKEN CHOWDER

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.

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.

CHEESY CHICKEN AND POTATO CHOWDER

Steps:

• In a 4 quart saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onions, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk. Cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add to broth along with chicken. Cover and stir over low heat until heated through.

CHEESY CHICKEN CORN CHOWDER

Steps:

• Melt the butter with the olive oil in a large soup pot over medium heat. Sauté the onion, mushrooms, garlic, and thyme until the vegetables tender, about 5 minutes.
• If using raw chicken thighs, push vegetables to the side of pan, and add chicken. Cook on each side 3-4 minutes to sear. Remove chicken, chop coarsely, and return to pan. If using a rotisserie chicken, coarsely chop the chicken and add to the sautéed vegetables in the soup pot.
• Sprinkle the flour over the chicken and vegetables and stir to coat. Add Swanson® Chicken Broth and bring to a boil.
• Add the milk, frozen corn, and diced potatoes. Bring to a boil and cook for about 10 minutes, until the potatoes and the corn are soft and heated through.
• Taste and season with salt and pepper to your taste. Add the cheese and chopped fresh parsley (if desired) and stir until melted. Serve with crusty bread or croutons and additional shredded cheddar cheese on top, if desired.

CHEESY CHICKEN CORN CHOWDER

Steps:

• 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.

CHICKEN CORN CHOWDER

Steps:

• Cook bacon in a large Dutch oven until crispy. Remove to paper towel lined plate.
• Add butter to pot and melt on medium-high.
• Add onion, pepper, celery, and garlic. Cook until tender.
• Stir in flour.
• Cook and stir one minute.
• Add broth and bring to boil and boil for about 1 minute.
• Reduce heat to simmer and stir in chicken, corn, chilis, and cayenne pepper.
• Simmer for about 20 minutes then stir in cream and cheese and bacon. Simmer for 15-20 minutes.
• Season to taste with salt and pepper. Serve topped with chopped scallions.

CHICKEN CHEESE CORN CHOWDER

Steps:

• Heat a cast iron skillet to medium high heat, do not use oil. Lay corn cobs in skillet, turning occasionally until kernels start to develop a deep brown color, some almost blackened. Remove from heat and cool before slicing off the cob.
• In a large pot saute one minced onion, 4 minced cloves garlic and diced red bell pepper with 4 tablespoons butter until softened.
• Add diced potatoes and saute for 3-5 minutes to give them a head start at softening.
• Pour in sherry/beer, and simmer down for 5 minutes.
• Add 32 oz of chicken stock, 1 1/2 cups frozen corn (or drained canned), can of creamed corn and the blackened corn kernels sliced off the cobs. Simmer for 15 minutes, or until potatoes are fork tender.
• Reduce heat to low. Add 8 oz shredded sharp cheddar cheese, 1 cup heavy cream, and the chicken pieces, and simmer on low until smooth, melted and heated through.

CHEESY CHICKEN CHOWDER

Steps:

• Bring chicken broth to a boil.
• Add potatoes, celery, salt, carrots, onion and pepper to broth and cook 15 minutes or'till tener.
• Make a white sauce with margarine, milk, and flour and add to broth and vegetables along with cheese and chicken.
• Heat and eat.

CHEESY CHICKEN CHOWDER

Steps:

• Add chicken broth, potatoes, carrots, celery, onion, salt and pepper to a large saucepan and bring to a boil. Cover and simmer for 30 minutes.
• In a small saucepan, melt butter and add flour. Stir together. Gradually add milk and cook until slightly thickened. Stir in cheddar cheese.
• Add cheese mixture and chicken to the broth and stir. Cook over medium heat until heated through. Serve hot topped with fresh parsley, if desired.