Chicken Chowder Recipe

Name: Chicken Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. frying chicken; 1 medium onion, chopped; 3 to 4 celery tops with leaves; 8 chicken bouillon cubes; 1 bay leaf; 1/2 tsp. thyme; 6 c. water; 1/3 c. margarine; 3 medium carrots, sliced; 3 ribs celery, diced; 1/2 c. uncooked rice; 1 can creamed corn; 2 c. milk; 1 c. peas; 3 drops hot red pepper sauce; salt and pepper to taste

Servings: persons

3 lb. frying chicken
1 medium onion, chopped
3 to 4 celery tops with leaves
8 chicken bouillon cubes
1 bay leaf
1/2 tsp. thyme
6 c. water
1/3 c. margarine
3 medium carrots, sliced
3 ribs celery, diced
1/2 c. uncooked rice
1 can creamed corn
2 c. milk
1 c. peas
3 drops hot red pepper sauce
salt and pepper to taste

1
Combine and cook until tender the chicken, onion, celery tops, bouillon, bay leaf, thyme and water.
2
Remove chicken, cool and chop.
3
Strain the liquid, saving the broth.
4
Saute carrots and celery in margarine until tender in large cooking pot.
5
Add rice, chicken broth and peas.
6
Cook until rice is tender.
7
Add corn, milk and diced chicken.
8
Season.
9
Heat and serve.

1547

kcal

Calories

Fat

Carbs

181

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 lb. frying chicken, 1 medium onion, chopped, 3 to 4 celery tops with leaves, 8 chicken bouillon cubes, and more.

Yes, Chicken Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chowder

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