Broccoli Cheddar Chicken Chowder Recipes

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BROCCOLI-CHICKEN CHOWDER



Broccoli-Chicken Chowder image

A hearty dinner ready in 30 minutes! Enjoy this cheesy chicken chowder made with frozen broccoli florets.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

2 cups frozen broccoli florets
2 tablespoons butter or margarine
1/2 cup sliced celery
1/2 cup chopped carrot
1 medium onion, chopped
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
1 1/2 cups milk
1 can (10 1/2 oz) condensed chicken broth
2 cups diced cooked chicken
1 cup shredded American or Cheddar cheese (4 oz)

Steps:

  • Cook broccoli as directed on package. Drain.
  • Meanwhile, in 4-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and thyme; cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in flour until well blended. Add milk and broth; cook until mixture boils and thickens, stirring constantly.
  • Stir in chicken and cooked broccoli; simmer about 5 minutes, stirring occasionally, until hot. Add cheese; stir until melted.

Nutrition Facts : Calories 400, Carbohydrate 17 g, Cholesterol 95 mg, Fat 2, Fiber 2 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 8 g

CHEESY CHICKEN, POTATO AND BROCCOLI CHOWDER



Cheesy Chicken, Potato and Broccoli Chowder image

This so easy and sooooo wonderful. It's quick and easy to prepare -- and the entire family will love it. It's a great way to get the kids eating those veggies that they often snub their nose at. Just prepare some hot bread and it's a meal!

Provided by Bobbie

Categories     Chowders

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 (10 ounce) package frozen chopped broccoli
1 cup all-purpose flour
1 large potato, cubed
3 -4 green onions, chopped
8 cups water
1 1/2 teaspoons salt
3 chicken bouillon cubes
1 teaspoon ground black pepper
1 lb boneless skinless chicken breast, cut into bite size pieces
1 cup light cream
3 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup sour cream

Steps:

  • In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
  • In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
  • Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
  • * 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
  • Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.

Nutrition Facts : Calories 1210.1, Fat 83.5, SaturatedFat 51.4, Cholesterol 303.2, Sodium 2457.9, Carbohydrate 51.4, Fiber 5.4, Sugar 3.5, Protein 65

CHEDDAR CHICKEN CHOWDER



Cheddar Chicken Chowder image

Make and share this Cheddar Chicken Chowder recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Chowders

Time 1h

Yield 7 serving(s)

Number Of Ingredients 13

2 slices bacon
1 lb boneless skinless chicken breast, cut into bite size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole kernel corn
1/2 cup all-purpose flour
2 cups milk
3/4 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

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.

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