Best Cheesy Chicken Vegetable Chowder Recipes

CHEESY CHICKEN-VEGETABLE CHOWDER

Cheesy Chicken-Vegetable Chowder image

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

Ingredients

1 tablespoon butter or margarine
1 medium onion, chopped (1/2 cup)
2 cups frozen mixed vegetables
2 cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
2 cups cubed cooked chicken
1 (14-oz.) can chicken broth
6 oz. mild Mexican pasteurized prepared cheese product with jalapeño peppers (from 16-oz. pkg.), cubed (1 1/4 cups)

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

CHEESY CHICKEN AND VEGETABLE CHOWDER

Cheesy Chicken and Vegetable Chowder image

This is just a really good soup! Even though it's a creamy, cheesy soup, it's actually broth based, so it's not too heavy and rich. You can use whatever veggies your family likes, or whatever you have when you clean out the fridge!

Provided by cindy sandberg

Categories Vegetable Appetizers

Time 55m

Number Of Ingredients 11

Ingredients

2 Tbsp butter
1/2 c chopped onion
1 c chopped carrot
1/2-1 c chopped celery(i like a lot of celery, so i opt for the full cup-adjust according to taste)
4 c chicken broth
2 potatoes, peeled and diced
1 c frozen or canned corn
1 c milk
1 Tbsp cornstarch
2 c shredded cheese(cheddar or colby)
2 c cooked diced chicken(works great with chicken leftover from another meal, or pull the meat from a rotisserie chicken.)

Steps:

1. Melt the butter in a stock pot. Add the onion, carrot and celery and saute until vegetables are starting to get tender, about 10 min. Add the broth, corn and diced potatoes. Bring to a boil, then reduce heat and simmer until vegetables reach desired tenderness, about 30 min. Whisk the cornstarch into the milk until smooth. Add to the soup and stir to combine. Simmer until soup is slightly thickened, then add the cheese and stir til melted. Stir in the chicken and salt and pepper to taste.

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