Chicken-Vegetable Chowder Recipe

Name: Chicken-Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup chopped yellow onion; 1 celery, sliced; 2 garlic cloves, minced; 3 cups chicken stock (homemade preferred, or low-sodium canned chicken broth); 1 1/2 cups unpeeled cubed red potatoes; 2 cups corn kernels (fresh or frozen); 3 tablespoons all-purpose flour; 3 cups whole milk; 2 cups cubed cooked chicken breasts; 1 tomatoes, chopped and drained; 3/4 teaspoon salt; fresh ground black pepper; 1 1/2 cups shredded cheddar cheese

Servings: persons

1 tablespoon olive oil
1 cup chopped yellow onion
1 celery, sliced
2 garlic cloves, minced
3 cups chicken stock (homemade preferred, or low-sodium canned chicken broth)
1 1/2 cups unpeeled cubed red potatoes
2 cups corn kernels (fresh or frozen)
3 tablespoons all-purpose flour
3 cups whole milk
2 cups cubed cooked chicken breasts
1 tomatoes, chopped and drained
3/4 teaspoon salt
fresh ground black pepper
1 1/2 cups shredded cheddar cheese

1
In a big soup pot over medium heat, warm the oil.
2
Add in the onion, celery, and garlic; stir/saute until tender, about 5 minutes.
3
Add in the stock and potatoes; bring to a boil; decrease heat to medium-low and simmer, covered, until the potatoes are tender, about 20 minutes; stir in the corn.
4
In a medium bowl or pitcher, whisk together the flour and 1 cup of the milk; add the remaining milk and blend; stir into the soup, increase heat to med-high, and stir until slightly thickened, 3-5 minutes.
5
Decrease heat to med-low and add the chicken, tomato, salt, and pepper to taste; simmer, uncovered, until the flavors are blended, about 10 minutes.
6
Remove pot from the heat, add in the cheese, and stir until melted (do not boil after the cheese is added).

1131

kcal

Calories

Fat

Carbs

120

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 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup chopped yellow onion, 1 celery, sliced, 2 garlic cloves, minced, and more.

Yes, Chicken-Vegetable 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-Vegetable Chowder

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