Chickumber Chowder Recipe

Name: Chickumber Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. chopped onion; 1/4 c. butter or margarine; 1/4 c. flour; 1/2 tsp. seasoned salt; 1/4 tsp. white pepper; 3 c. chicken broth; 5 medium cucumbers, peeled, halved lengthwise, seeded and diced; 1 c. cubed cooked turkey or chicken; 1/2 c. long grain rice; 2 Tbsp. lemon juice; 2 bay leaves; 1 c. light cream; 1/4 c. snipped parsley

Servings: persons

1/2 c. chopped onion
1/4 c. butter or margarine
1/4 c. flour
1/2 tsp. seasoned salt
1/4 tsp. white pepper
3 c. chicken broth
5 medium cucumbers, peeled, halved lengthwise, seeded and diced
1 c. cubed cooked turkey or chicken
1/2 c. long grain rice
2 Tbsp. lemon juice
2 bay leaves
1 c. light cream
1/4 c. snipped parsley

1
In a three quart saucepan, saute onion in butter or margarine until tender but not brown.
2
Blend in flour, salt and pepper. Stir in chicken broth.
3
Cook and stir until thick and bubbly.
4
Add cucumber.
5
Cover and simmer for 10 minutes.
6
Pour half the mixture at a time into a blender or food processor.
7
Cover and blend on medium for 30 seconds.
8
Return all the mixture to saucepan.

909

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 1/2 c. chopped onion, 1/4 c. butter or margarine, 1/4 c. flour, 1/2 tsp. seasoned salt, and more.

Yes, Chickumber 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.

Chickumber Chowder

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