Cheesy Chicken Chowder Recipes

CHICKEN CHEESE CHOWDER

Steps:

• In a large stock pot combine chicken broth, potatoes, celery, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.
• In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly.
• Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted.
• Add chicken, heat through and enjoy.

LOADED CHEESY CHICKEN POTATO CHOWDER

Steps:

• To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
• Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for another 1 to 2 minutes.
• Add the flour and whisk constantly until lightly browned, about 1 minute.
• Add the chicken broth, milk, and whisk constantly until slightly thickened, about 1 to 2 minutes.
• Add potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra milk is okay. At the end you will adjust the seasoning levels.
• After potatoes are soft, add the chicken, corn, and boil for 1 to 2 minutes to warm the chicken and corn through.
• Reduce the heat to low, add the cheese slowly, and stir continuously until melted and combined.
• Add the parsley and stir to combine.
• Taste chowder and add salt to taste. I added another teaspoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.

EASY CHICKEN AND CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
• Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
• Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

CHEESY CHICKEN CHOWDER RECIPE

Steps:

• Heat 1 Tbs cooking oil in a Dutch oven or large pot.
• Add chicken and cook until chicken has been cooked through, about 5 minutes. Take out and set aside.
• Pour in an additional 1 Tbs oil to the same pan and cook onion, carrots, and bell pepper until tender, about 5-7 minutes.
• Stir in chicken broth, potatoes, salt, pepper, garlic powder, and Italian seasoning.
• Bring to a boil. Once boiling, turn down heat, cover, and simmer for 15 minutes or until potatoes are tender. Add chicken back into the pot and allow to heat through.
• In a separate bowl, combine cornstarch with heavy whipping cream and whisk until all the lumps are gone or mostly gone. Pour cornstarch mixture into chowder and stir.
• Take off heat and stir in cheese until melted and the mixture has thickened.
• Serve warm and garnish with parsley, shredded cheese, and bacon crumbles (optional).

CHICKEN AND POTATO CHOWDER

Steps:

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

KETO CHEESY CHICKEN CHOWDER

Steps:

• Cube cooked chicken and set aside. (Rotisserie chicken is a huge time-saver.)
• In a 6 quart or larger stock pot, melt butter over medium heat. Add celery and onions. Sauté 3-4 minutes. Add garlic and sauté an additional minute.
• Add chicken stock/broth, cauliflower florets, turnips, salt, pepper, optional red pepper flakes, and heavy cream. Increase heat to medium-high and bring to a boil. Cover and reduce heat to simmer.
• In a small mixing bowl, slowly sprinkle xanthan gum into ½ cup of hot water, whisking constantly until smooth. Whisk into chowder.
• Simmer, covered, for 15 minutes, stirring occasionally. Add cubed chicken and return to simmer.
• Remove from heat and stir in cheese.
• Garnish with red pepper, chives, and shredded cheese, if desired.

CHEESY CHICKEN CORN CHOWDER

Steps:

• In large saucepan, combine chicken breast, onion and celery with 1/2 cup water.
• Bring to a boil and reduce heat.
• Cover and simmer 15-20 minutes.
• Remove chicken. When cool enough to handle, dice or shred the meat.
• Return meat to broth.
• Stir in remaining ingredients.
• Cook, covered, for 10 minutes.

CHEESY CHICKEN CHOWDER

Steps:

• Bring chicken broth to a boil.
• Add potatoes, celery, salt, carrots, onion and pepper to broth and cook 15 minutes or'till tener.
• Make a white sauce with margarine, milk, and flour and add to broth and vegetables along with cheese and chicken.
• Heat and eat.

CHEESY CHICKEN CORN CHOWDER

Steps:

• Melt the butter with the olive oil in a large soup pot over medium heat. Sauté the onion, mushrooms, garlic, and thyme until the vegetables tender, about 5 minutes.
• If using raw chicken thighs, push vegetables to the side of pan, and add chicken. Cook on each side 3-4 minutes to sear. Remove chicken, chop coarsely, and return to pan. If using a rotisserie chicken, coarsely chop the chicken and add to the sautéed vegetables in the soup pot.
• Sprinkle the flour over the chicken and vegetables and stir to coat. Add Swanson® Chicken Broth and bring to a boil.
• Add the milk, frozen corn, and diced potatoes. Bring to a boil and cook for about 10 minutes, until the potatoes and the corn are soft and heated through.
• Taste and season with salt and pepper to your taste. Add the cheese and chopped fresh parsley (if desired) and stir until melted. Serve with crusty bread or croutons and additional shredded cheddar cheese on top, if desired.

CHEESY CHICKEN CHOWDER

Steps:

• Add chicken broth, potatoes, carrots, celery, onion, salt and pepper to a large saucepan and bring to a boil. Cover and simmer for 30 minutes.
• In a small saucepan, melt butter and add flour. Stir together. Gradually add milk and cook until slightly thickened. Stir in cheddar cheese.
• Add cheese mixture and chicken to the broth and stir. Cook over medium heat until heated through. Serve hot topped with fresh parsley, if desired.

CHEESY CHICKEN CHOWDER

Steps:

• In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.