Cheesy Chicken Chowder Recipes

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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

Categories     Dinner     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 12



Cheesy Chicken Chowder image

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.

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
2 cups diced cooked chicken

TEX-MEX CHEESY CHICKEN CHOWDER

This came highly recommended from one of my co-workers and, honestly, I was kind of skeptical because of a couple of the ingredients. I'm usually not interested in recipes that have convenience foods in them but I gave this one a shot and, boy, is it good! I'm still not thrilled with the Velveeta and would like to find an easy-melting cheese to replace it so if anyone trying this recipe can come up with something, I'm all ears! This makes up a big pot of thick, hearty chowder that would be perfect for a Super Bowl party, or any get-together with lots of guys and kids...it's just something that would appeal to that group, you know? You can easily adjust the heat by the type of salsa you use....I used a mild salsa and it was perfect for us. Oh, my co-worker's neighbor got this recipe from Midwest Living magazine.

Provided by Hey Jude

Categories     Chowders

Time 40m

Yield 16 serving(s)

Number Of Ingredients 13



Tex-Mex Cheesy Chicken Chowder image

Steps:

  • In a 6-quart Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
  • In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
  • Serve with corn chips.

1 large onion, chopped
1 cup thinly sliced celery
2 cloves garlic, minced
1 tablespoon oil
1 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces (I used 3 breast halves, they were big)
2 (14 1/2 ounce) cans chicken broth
1 (32 ounce) package frozen hash brown potatoes (loose-pack diced)
1 (2 2/3 ounce) package country gravy mix
2 cups milk
1 (8 ounce) package processed cheese spread, cut into chunks (such as Velveeta)
1 (16 ounce) jar chunky salsa
1 (4 1/2 ounce) can diced green chilies
corn chips

CHEESY CHICKEN CORN CHOWDER

This is from my parent's neighbor, Marsha Quist, with a few changes from my mom, and is one of my all-time favorite soups.

Provided by A dash of nut Meg

Categories     Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10



Cheesy Chicken Corn Chowder image

Steps:

  • In large saucepan, combine chicken breast, onion and celery with 1/2 cup water.
  • Bring to a boil and reduce heat.
  • Cover and simmer 15-20 minutes.
  • Remove chicken. When cool enough to handle, dice or shred the meat.
  • Return meat to broth.
  • Stir in remaining ingredients.
  • Cook, covered, for 10 minutes.

Nutrition Facts : Calories 414.4, Fat 21, SaturatedFat 9.3, Cholesterol 62.8, Sodium 1461.9, Carbohydrate 40.1, Fiber 3.5, Sugar 4.5, Protein 20.1

1 chicken breast
1/4 cup onion, chopped
1/4 cup celery, chopped
1 cup potato, cubed (or more if desired)
1 (10 3/4 ounce) can cream of chicken soup
0.5 (10 3/4 ounce) can cream of celery soup
1 (15 ounce) can whole kernel corn (can use cream style corn)
1/2 cup half-and-half
2 tablespoons pimientos (optional)
1/4-1/2 lb cheese, grated

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