Chicken Cheese Chowder Recipes

Steps:

• In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
• Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
• Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

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.

Steps:

• Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside.
• Add the chicken, onion, bell pepper and garlic to the drippings in the pan; saute for 5 minutes. Add broth and potato and bring to a boil. Cover and reduct heat. Simmer for 20 minutes or until potato is tender. Add corn; stir well.
• Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and pepper. Top with crumbled bacon.

Steps:

• Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. If desired, serve with cheese and sour cream.

Steps:

• In a 4-quart saucepan, bring chicken broth to a boil, reduce heat, add potatoes, carrots, celery, onions, salt, poultry seasoning and white wine.
• Cover and simmer for 15 minutes or until vegetables are tender.
• Meanwhile, melt butter in a heavy saucepan, add flour, mix well and cook over very low heat for 1 minute.
• Gradually stir in milk, increase heat to medium high, stirring constantly, until mixture starts to thicken.
• Reduce heat to low, stir in cheese until melted.
• Add to hot broth mixture, add chicken and stir until heated through.

Steps:

• Melt butter in Dutch oven over medium heat. Cook onion, cumin, and chicken 8-10 minutes, stirring occasionally, until chicken is no longer pink.
• Stir in sweet potatoes and broth. Heat to boiling, reduce heat to low. Cover and simmer about 10 minutes or until potatoes are tender.
• Stir in remaining ingredients except cheese and cilantro. Cook until hot. Gradually stir in cheese just until melted.
• Sprinkle each serving with cilantro, if using.

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.