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
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.
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
SLOW-COOKER CHICKEN-VEGETABLE CHOWDER
Looking for a slow cooked dinner using broccoli? Then try this hearty vegetable and chicken chowder - a flavorful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h40m
Yield 5
Number Of Ingredients 12
Steps:
- In 3- to 4-quart slow cooker, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth.
- Cover; cook on Low heat setting 7 to 9 hours.
- About 35 minutes before serving, skim fat from slow cooker. In small bowl, beat soup, milk and flour with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook on Low heat setting 30 minutes longer or until broccoli is tender.
Nutrition Facts : Calories 260, Carbohydrate 17 g, Cholesterol 60 mg, Fiber 3 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g
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, 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.
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
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