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
CHUNKY CHICKEN & HAM CHOWDER
Rich and creamy, yet low in fat - you could also make this warming soup with fish
Provided by CJ Jackson
Categories Lunch, Main course
Time 30m
Yield Easily halved
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan and fry the leeks over a low heat for 3 mins until softened. Stir in the potatoes and flour, then slowly blend in the milk, stirring with a wooden spoon. Bring to the boil and simmer, uncovered, for 10-12 mins until the potatoes are soft.
- Add the chicken, ham, sweetcorn and peas, then stir over a medium heat for 5 mins or until hot and bubbling. Season to taste and serve with crusty bread.
Nutrition Facts : Calories 341 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.66 milligram of sodium
HAM AND CHEESE CHOWDER
A family favorite. This was so quick and easy, great for a weeknight.
Provided by Heather Waldron
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil, about 5 minutes. Stir in salt, garlic powder, and black pepper. Reduce heat, cover, and simmer until potatoes and carrots are tender, 8 to 10 minutes. Add corn and ham. Reduce heat to lowest setting.
- While soup simmers, melt butter in a saucepan and whisk in cornstarch. Add milk and whisk to combine. Cook and stir until thickened and bubbly, 3 to 5 minutes. Add Cheddar cheese and stir until melted, about 2 minutes. Pour mixture into the pot with the soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.
Nutrition Facts : Calories 464.5 calories, Carbohydrate 31.7 g, Cholesterol 87.1 mg, Fat 28.7 g, Fiber 2.6 g, Protein 21.7 g, SaturatedFat 16.1 g, Sodium 1494.9 mg, Sugar 6.8 g
CHEESY CHICKEN AND HAM CHOWDER
You're four ingredients and 20 minutes away from delicious homemade chowder.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- In 3-quart saucepan, heat soup, chicken and ham over medium-high heat 5 minutes, stirring occasionally.
- Slowly stir in cheese. Cook about 2 minutes, stirring frequently, until cheese is melted.
Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 90 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1620 mg, Sugar 2 g, TransFat 1 g
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
RICH VEGETABLE CHOWDER
This is very rich and easily doubled.
Provided by Sherrbie
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 35m
Yield 3
Number Of Ingredients 11
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.
Nutrition Facts : Calories 280.2 calories, Carbohydrate 27.9 g, Cholesterol 50.2 mg, Fat 17.4 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 10.7 g, Sodium 205.8 mg, Sugar 3.2 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
HEARTY HAM CHOWDER
Feed the whole family with this filling and flavorful ham chowder.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 8h20m
Yield 8
Number Of Ingredients 12
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
- Place all ingredients, except bay leaf and cheese, in slow cooker liner. Stir gently using a wooden or plastic spoon to mix ingredients. Place bay leaves on top of ingredients. Place lid on slow cooker.
- Cover on low for 8 to 9 hours or on high for 3 to 4 hours.
- Carefully remove lid to allow steam to escape. Remove bay leaves. Gently stir in cheese. Serve chowder directly from slow cooker liner. Sprinkle each serving with additional shredded cheese, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 37.9 g, Cholesterol 43.6 mg, Fat 14.3 g, Fiber 2.8 g, Protein 16.6 g, SaturatedFat 6.4 g, Sodium 945.5 mg, Sugar 8.2 g
QUICK AND EASY CHICKEN AND HAM CORN CHOWDER
This is a soup I make with ingredients we always have. The kids love this with skillet cornbread or biscuits! Would be great in bread bowls, too! Serve hot.
Provided by drmomof2boys
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder.
- Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 34.8 g, Cholesterol 51.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 20.6 g, SaturatedFat 2.7 g, Sodium 802.1 mg, Sugar 5.2 g
FARMHOUSE HAM AND VEGETABLE CHOWDER
I found this soup really tastey with lots of bits of corn and ham. Great meal for one of those chilly night and a great use for left over ham. Tastes even better the next day.
Provided by PiceSeasGirl
Categories Chowders
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine soup, ham, corn, potato, bell pepper and thyme in slow-cooker; mix well.
- Cover; cook on LOW 6-8 Hours or on HIGH 3-4 hours.
- Stir in broccoli and milk. Cover; cook on HIGH 15 minutes or until broccoli is crisp-tender.
- Note: I added the milk early and bumped up the amount of milk to 1 Cup.
PRISCILLA'S VEGETABLE CHOWDER
Steps:
- In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.
Nutrition Facts : Calories 281 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 853mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
GREAT NORTHERN BEAN, HAM AND VEGETABLE CHOWDER
Make and share this Great Northern Bean, Ham and Vegetable Chowder recipe from Food.com.
Provided by Libby1
Categories Chowders
Time 8h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans overnight in water to cover by 2 inches.
- Drain beans.
- Add water to cover beans by 1 inch.
- Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool.
- Add all other ingredients.
- Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.
- Freezes well.
- Note: I submitted this to a family cookbook and it is the recipe that "everyone" loves.
Nutrition Facts : Calories 224.2, Fat 0.8, SaturatedFat 0.2, Sodium 171.1, Carbohydrate 42.1, Fiber 10.7, Sugar 5.9, Protein 14.5
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.
QUICK AND EASY HAM-VEGETABLE CHOWDER
This is a recipe for when you are in a hurry...lots of convenience products, and very little prep work required. It still produces a very edible soup! Not gourmet....just something for when you are in a hurry!
Provided by breezermom
Categories Vegetable
Time 25m
Yield 7 Cups
Number Of Ingredients 9
Steps:
- Combine tomato soup and water in a Dutch oven; add celery and onion. Bring to a boil; reduce heat and simmer for 5 minutes.
- Add the mixed vegetables. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes until tender.
- Add potato soup and the remaining ingredients. Bring just to a boil. Serve.
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