Chicken Cheese Chowder With Veggies Recipes

CHICKEN CHOWDER

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.

VEGETABLE CHOWDER

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.

CREAMY CHICKEN VEGETABLE CHOWDER

Steps:

• Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
• Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.
• Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.

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.

CHICKEN AND POTATO CHOWDER

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

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 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 CHOWDER WITH CHEESE

Steps:

• In a large soup pot, melt butter over medium-high heat.
• Saute carrots, celery, and onion in butter until tender (about 3-5 minutes). Whisk in flour and cook until smooth (about 1 minute). Add milk and chicken stock. Increase heat and whisk until soup begins to gently simmer and bubble, but do not boil. Continue whisking as the liquid cooks and bubbles, until thick (about 7-10 minutes).
• Stir in chicken, wine, and Worcestershire sauce. Heat through.
• Add cheese and cook and stir until melted. Season with salt and pepper, to taste. Serve and garnish with chives, if desired.

CHEESY VEGETABLE CHOWDER

Steps:

• In a Dutch oven, saute the carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in the broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until broccoli and potato are tender., Meanwhile in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir just until cheese is melted., Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired.

WISCONSIN CHEESE CHOWDER

Steps:

• spray a dutch oven with cooking spray place over medium heat and add carrots, celery, scallions and saute until softened add potatoes and chicken broth bring to boil, cover and simmer for 25 minutes until potatoes are soft place flour in a bowl, add milk and blend with a whisk, add to pot season with salt, pepper, nutmeg add white wine cook for a minute to blend flavors.
• remove from heat, add cheeses stirring to melt.

CHICKEN CHEESE CHOWDER WITH VEGGIES, SANDY

Steps:

• 1. Heat broth slowly in saucepan. Add all the veggies. Cook over med heat about 15 min. Check to see if veggies are tender but not mushy!
• 2. In big DO, melt butter over very low heat and add the flour. Stir until smooth. Let cook for a min or two. Now add half & half (or milk) very slowly. Up the heat just a little bit to about med heat. Stir constantly till it is thick and bubbly. Slowly stir in veggie broth mixture, soy sauce (if using), velveeta and chicken. Cook until cheese is melted and everything is heated through. Serve warm. YUM!

CHICKEN CHEESE CHOWDER WITH VEGGIES

Steps:

• 1. Heat broth slowly in saucepan. Add all the veggies. Cook over med heat about 15 min. Check to see if veggies are tender but not mushy. In a big Dutch Oven, melt butter over very low heat and add the flour. Stir constantly until smooth. Let cook a min or two, then add milk very slowly. Up the heat just a little to about med, and stir constantly until it's thick and bubbling. Slowly stir in the veggie broth mixture, soy sauce, velveeta, and chicken. Cook until cheese is melted and everything is heated through.
• 2. Note: my mother in law doubles this recipe, omits the soy sauce, and says everyone eats it up!
• 3. My daughter eats vegetarian, so for her I would use vegetable broth, and vegetarian meat substitute for the chicken.