Smoked Chicken and Vegetable Chowder Recipe

Name: Smoked Chicken and Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 3 tablespoons butter; 3 medium onions, chopped; 2 stalks celery, chopped; 1 cup sliced mushrooms; ½ cup vegetable oil; 1 large baking potato; 3 cloves garlic, minced; ¼ cup all-purpose flour; 4 cups chicken broth; 2 cups half-and-half; 3 roma tomatoes, seeded and cut into 1/4-inch dice; ½ cup small cauliflower, pieces; ½ cup small broccoli floret; ¼ cup diced carrot; ¼ cup diced red bell pepper; ½ cup zucchini, rounds or diced; ½ cup shredded monterey jack cheese; ½ cup shredded smoked gouda cheese; 2 tablespoons chopped fresh basil; 3 boneless skinless smoked chicken breasts, cubed; salt; white pepper, to taste; hot sauce, to taste

Servings: persons

¼ cup olive oil
3 tablespoons butter
3 medium onions, chopped
2 stalks celery, chopped
1 cup sliced mushrooms
½ cup vegetable oil
1 large baking potato
3 cloves garlic, minced
¼ cup all-purpose flour
4 cups chicken broth
2 cups half-and-half
3 roma tomatoes, seeded and cut into 1/4-inch dice
½ cup small cauliflower, pieces
½ cup small broccoli floret
¼ cup diced carrot
¼ cup diced red bell pepper
½ cup zucchini, rounds or diced
½ cup shredded monterey jack cheese
½ cup shredded smoked gouda cheese
2 tablespoons chopped fresh basil
3 boneless skinless smoked chicken breasts, cubed
salt
white pepper, to taste
hot sauce, to taste

1
Melt together oil and butter in a 6-quart heavy kettle and cook the onions, celery, and mushrooms over moderate heat stirring, until onions are softened.
2
Scrub potato under running water, peel and cut into 1/4-inch dice; add potato and garlic to kettle and cook, stirring, for 2-3 minutes.
3
Stir in the flour and cook over moderately low heat for 2 minutes while continuing to stir.
4
Whisk in 3 cups of the broth and the half and half and bring to a boil, stirring.
5
Add the tomatoes, cauliflower, broccoli, carrot, bell pepper, zucchini, cheeses, basil, and chicken and simmer, stirring occasionally (and adding enough of remaining cup of broth to thin soup to desired consistency) for about 20 minutes, or until vegetables are tender.
6
Season soup with salt and pepper and hot sauce, to taste.
7
Good served in bread bowls!
8
You can use cooked un-smoked chicken breasts, too.

1250

kcal

Calories

Fat

Carbs

112

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 24 ingredients. The key ingredients include: ¼ cup olive oil, 3 tablespoons butter, 3 medium onions, chopped, 2 stalks celery, chopped, and more.

Yes, Smoked Chicken and 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.

Smoked Chicken and Vegetable Chowder

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