CHICKEN AND VEGETABLE CHOWDER
Progresso® broth provides a simple addition to this chicken chowder packed with veggies - a hearty dinner.
Provided by Pillsbury Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 510, Carbohydrate 56 g, Cholesterol 85 mg, Fat 2, Fiber 7 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 10 g, TransFat 1/2 g
EASY CHICKEN AND CORN CHOWDER
This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.
Provided by Athyna
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g
CHICKEN VEGETABLE CHOWDER
I like to cook one-dish meals that have a lot of vegetables in them, but are not time consuming to make so this is what I came up with when I received my last co-op order. I really liked the addition of the cinnamon and nutmeg; it gives it a nice warm flavor. This chowder would be really good served with some rustic bread.
Provided by MsLizze
Categories Chowders
Time 9h45m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 398.9, Fat 22.3, SaturatedFat 7.9, Cholesterol 98.4, Sodium 787.1, Carbohydrate 26.3, Fiber 3.6, Sugar 7.3, Protein 23.7
CHICKEN-VEGETABLE CHOWDER
Make and share this Chicken-Vegetable Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
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).
Nutrition Facts : Calories 334.3, Fat 11.9, SaturatedFat 4.1, Cholesterol 55, Sodium 555.6, Carbohydrate 34, Fiber 2.8, Sugar 10.5, Protein 24.1
VEGETABLE CHOWDER
Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.
Provided by TALL MOM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 7
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
- Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
- Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 16 g, Cholesterol 55.3 mg, Fat 23.9 g, Fiber 2.1 g, Protein 16.3 g, SaturatedFat 12.1 g, Sodium 927.1 mg, Sugar 5.4 g
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.
CREAMY VEGETABLE CHOWDER
This rich, comforting soup recipe can easily be doubled or tripled. You can lower the fat content by using turkey bacon, vegetable broth and skim milk. It's delicious either way. -Suzanna VandeBrake, Peyton, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 12 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Chop the onions, carrots, celery, parsnips and turnips; add to the pan. Cook and stir for 6-8 minutes or until fragrant., Sprinkle vegetables with flour, salt and cayenne; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sweet potato, potatoes, bay leaves, Worcestershire sauce and pepper sauce., Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in cream and parsley; heat through. Discard bay leaves.
Nutrition Facts : Calories 205 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 956mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
CHICKEN AND VEGETABLE CHOWDER
My mother in law tried this out on us once and I loved it. She hasn't made in since but I have been making it for years now. I've modified it with mostly frozen vegetables instead of canned to reduce the sodium. If I want to make it on a weekday without getting up early, I just throw all the frozen ingredients in the crock pot the night before and leave it on my counter with the crock pot off, and then when I come out in the morning, it's still cold. So easy, and really yummy with biscuits.
Provided by lesley.garrison
Categories Chowders
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 239.4, Fat 9.7, SaturatedFat 3.7, Cholesterol 45.8, Sodium 578.9, Carbohydrate 22.8, Fiber 4.9, Sugar 4.7, Protein 17.9
CHICKEN VEGETABLE CHOWDER
Make and share this chicken vegetable chowder recipe from Food.com.
Provided by chia2160
Categories Chowders
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 375.1, Fat 12.4, SaturatedFat 2.7, Cholesterol 36.9, Sodium 358.1, Carbohydrate 45.2, Fiber 9, Sugar 9.7, Protein 23.4
CHICKEN CHOWDER
"This is wonderful served over tortilla chips or with corn bread as a side." Packed with chicken (or turkey) and veggies, this chunky chowder makes a nutritious meal. Heather Hamilton - Bunker Hill, WV
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.
Nutrition Facts : Calories 293 calories, Fat 13g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1287mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
CREAMY CHICKEN-VEGETABLE CHOWDER
Make and share this Creamy Chicken-Vegetable Chowder recipe from Food.com.
Provided by zoe85
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
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.
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