CHEESY CHICKEN-VEGETABLE CHOWDER
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
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 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
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
CHICKEN CHEESE CHOWDER WITH VEGGIES
Mother in law got this from the Quacker Factory...she says to always double this recipe! She also mentioned that if you leave it on the heat after cooking, the cheese sauce in the bottom gets gummy. Since I am constantly making my homemade cheese sauce, my thought is to remove from the heat as soon as it is done, and then rewarm...
Provided by Megan Stewart
Categories Chicken Soups
Number Of Ingredients 10
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.
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
CHICKEN CHEESE CHOWDER WITH VEGGIES, SANDY
My mother in law gave me this recipe Superbowl Sunday, 2020 (Feb 7). We were talking about how my brother in law is limited on what he can make because the kids seem to be so picky about everything between the three of them. He said this was one of the things they would eat.
Provided by Megan Stewart
Categories Chicken Soups
Number Of Ingredients 10
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!
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