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).
CHEESY CHICKEN AND POTATO CHOWDER
Provided by Georgia
Number Of Ingredients 14
Steps:
- In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt, pepper and thyme. Cover and simmer for 15 minutes, or until vegetables are tender.
- Meanwhile, melt butter in a medium saucepan over medium-high heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil and stir for 2 minutes, or until thickened. Reduce heat and add cheese, stirring until melted. Stir cheese mixture and shredded chicken into broth. Cook and stir until heated through.
- Ladle into serving bowls. Sprinkle with chopped parsley.
- Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
CHICKEN AND POTATO CHOWDER
Just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.
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
Hearty and delicious! This creamy chowder is loaded with chicken, potatoes, carrots and lots of cheese.
Provided by Stacie
Categories Soups
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 486 calories, Carbohydrate 22.2 grams carbohydrates, Cholesterol 131.3 milligrams cholesterol, Fat 26.3 grams fat, Fiber 2.4 grams fiber, Protein 39.1 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 bowl, Sodium 1456.7 milligrams sodium, Sugar 7.1 grams sugar, TransFat 0.5 grams trans fat, UnsaturatedFat 9.1 grams unsaturated fat
CHEESY MASHED POTATO CHICKEN CHOWDER
Betty Crocker® Ultimate potatoes and other convenient ingredients help you get this dinner on the table in 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In 3-quart saucepan over medium high heat, heat chicken broth, corn, chicken, bell pepper, green onions and butter to boiling. Cover; reduce heat. Simmer 5 minutes, stirring occasionally, until bell pepper is crisp-tender.
- Stir in milk and 1 pouch Cheese Sauce pouch until sauce is melted and thoroughly heated. Remove from heat; stir in 1 potato pouch until blended. Serve immediately.
Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 8 g, TransFat 0 g
CHEESY POTATO CHOWDER
This chowder was invented by my niece, who took a basic potato soup recipe and added some of her own ingredients. The results were "souperb"! I was a cook at the time, and I tried her recipe at work. It was the hit of the season!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 9
Steps:
- In a large kettle, cook potatoes and carrots in chicken broth until tender, about 10 minutes. Add the cheese, dill weed, salt and pepper. Cook and stir until cheese is melted. Add bacon, reserving 1/2 cup, and milk. Heat through. Top individual bowls with reserved bacon.
Nutrition Facts : Calories 347 calories, Fat 15g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 1283mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.
CHEESY CHICKEN, POTATO AND BROCCOLI CHOWDER
This so easy and sooooo wonderful. It's quick and easy to prepare -- and the entire family will love it. It's a great way to get the kids eating those veggies that they often snub their nose at. Just prepare some hot bread and it's a meal!
Provided by Bobbie
Categories Chowders
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
- In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
- Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
- * 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
- Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.
Nutrition Facts : Calories 1210.1, Fat 83.5, SaturatedFat 51.4, Cholesterol 303.2, Sodium 2457.9, Carbohydrate 51.4, Fiber 5.4, Sugar 3.5, Protein 65
CHEESY POTATO CHOWDER
This hearty chowder makes a great lunch or dinner. Serve with a green salad and slices of whole grain bread to complete the meal.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
- Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
- In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
- To serve, ladle soup into bowls.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 20 mg, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 5 g, TransFat 0 g
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