Better Homes And Gardens Easy Cheesy Vegetable Chicken Chowder Recipes
CHEESY VEGETABLE CHOWDER
Make ahead and store in serving-size potions using Ziploc® Twist 'n Loc containers.-Taste of Home Cooking School
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
CHEESY VEGETABLE CHOWDER
If you love cheese and you love vegetables, you'll love this soup!
Provided by CANDICEC56
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 32
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
- Stir in corn, peas and green beans and continue to cook on low heat.
- Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.2 g, Cholesterol 21 mg, Fat 7.4 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 810.3 mg, Sugar 5.1 g
EASY CHEESY VEGETABLE CHICKEN CHOWDER
Make and share this Easy Cheesy Vegetable Chicken Chowder recipe from Food.com.
Provided by Banana Nut Bakery
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large pot, combine broccoli, corn, water and onion. Heat over medium heat for 8-10 minutes or until vegetables are tender. DO NOT DRAIN.
- Stir in chicken, soup, cheese, and any optional seasonings into vegetable mixture.
- Cook and stir occasionally over medium heat until heated through and cheese is melted.
Nutrition Facts : Calories 365.6, Fat 17.6, SaturatedFat 9.2, Cholesterol 87.2, Sodium 843.9, Carbohydrate 25, Fiber 2.6, Sugar 3.2, Protein 28.4
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.
BETTER HOMES AND GARDENS' EASY CHEESY VEGETABLE-CHICKEN CHOWDER
ORIGINAL TEXT: This soup cooks up thick and quick in no time at all! It uses a can of potato soup as a base. I haven't made it yet, but will report back when I do. UPDATE: Well, I finally made this, and I wanted to tell you all how it came out... which was not great. Even with a bunch of changes to liven it up (I sauteed a whole onion and two cloves of garlic first, and then added a bunch more spices , including red pepper, chili powder, garlic powder, sea salt, black pepper, and Italian seasoning), the soup was pretty bland, and the flavors did not meld well. I might only give it 3 stars if I was rating it. Boo hiss! Instead of this recipe, I suggest Almost Too-Easy Potato-Chicken-Cheese Soup (Recipe #24003) which was way, way, way better! (If you do still want to make this one, I think you will be happier using a vegetable mix instead of just broccoli. Also, definitely chop the vegetable mix before adding it to the pot, otherwise the chunks are too big). Sorry to disappoint!
Provided by CorriePDX
Categories Chowders
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan combine broccoli, corn, water, onion, and thyme. Bring to a boil. Reduce heat and simmer, covered, for 8 to 10 minutes or until vegetables are tender. Do not drain.
- Stir milk, chicken or turkey, potato soup, the 3/4 cup cheddar cheese, and pepper into vegetable mixture. Cook (stirring often) over medium heat until cheese melts and mixture is heated through.
- Sprinkle each serving with the remaining cheddar cheese. That's it! You're done.
Nutrition Facts : Calories 370.2, Fat 19.1, SaturatedFat 10.5, Cholesterol 89.9, Sodium 889.2, Carbohydrate 23.6, Fiber 1.5, Sugar 1.9, Protein 27.1
ZUCCHINI GARDEN CHOWDER
Years ago, when my husband and I put in our first garden, a neighbor suggested zucchini since it's easy to grow. Our kids were reluctant to try new things, so I used our squash in this cheesy chowder-it met with solid approval from all of us! -Nanette Jordan, Flint, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. , Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.
Nutrition Facts : Calories 258 calories, Fat 16g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 905mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
GARDEN VEGETABLE CHOWDER
This creamy blend is chock-full of savory ingredients straight from the garden. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute green pepper and onion in butter until tender. Add the vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. , Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add parsley. Just before serving, stir in cheese until melted.
Nutrition Facts : Calories 308 calories, Fat 20g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 1083mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.
EASY CHEESY VEGETABLE CHOWDER
Extreme comfort food! Cheese and vegetables in a velvety sauce. My steak and potatoes husband frequently requests this soup with fresh sourdough bread on weekends.
Provided by Belinda Duke
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large, heavy pan over medium heat. Cook and stir onion and garlic in hot butter until tender, about 5 minutes. Whisk flour into the butter mixture until incorporated. Reduce heat to low and cook, stirring constantly, until the liquid is thick, about 3 minutes.
- Stir milk, chicken broth, and chicken bouillon cubes into the butter mixture. Increase heat to medium and cook, stirring regularly, until slightly thickened, 5 to 7 minutes. Add mixed vegetables and cook until the vegetables are heated through, 10 to 15 minutes.
- Reduce heat to low; add process cheese food, hot pepper sauce, and white pepper. Cook and stir until the cheese is completely melted, about 10 minutes.
Nutrition Facts : Calories 283.9 calories, Carbohydrate 18.5 g, Cholesterol 53.2 mg, Fat 17.6 g, Fiber 2.1 g, Protein 13.7 g, SaturatedFat 10.9 g, Sodium 1259.3 mg, Sugar 5.9 g
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