Chicken Cheese Chowder Recipes

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CHICKEN CHOWDER WITH CHEESE



Chicken Chowder with Cheese image

A creamy and delicious cheesy chicken chowder the whole family will love!

Provided by The Seasoned Mom

Categories     Soup

Time 35m

Number Of Ingredients 13

½ stick (4tablespoons butter)
1 c. shredded carrots (I use a box grater to shred 3 medium carrots)
1 celery stalk (diced)
¼ c. diced onion
¼ c. flour
2 c. milk (I used low-fat milk, but skim, whole, or cream would also work)
1 ¾ c. chicken stock or broth
1 c. chopped (cooked chicken (I used some of the meat from a store-bought rotisserie chicken))
1 tablespoon white wine (or more, if desired)
½ teaspoon Worcestershire sauce
1 c. grated sharp Cheddar cheese
Salt and pepper (to taste)
Optional: chopped chives for garnish

Steps:

  • In a large soup pot, melt butter over medium-high heat.
  • Saute carrots, celery, and onion in butter until tender (about 3-5 minutes). Whisk in flour and cook until smooth (about 1 minute). Add milk and chicken stock. Increase heat and whisk until soup begins to gently simmer and bubble, but do not boil. Continue whisking as the liquid cooks and bubbles, until thick (about 7-10 minutes).
  • Stir in chicken, wine, and Worcestershire sauce. Heat through.
  • Add cheese and cook and stir until melted. Season with salt and pepper, to taste. Serve and garnish with chives, if desired.

Nutrition Facts : Calories 532 kcal, Carbohydrate 29 g, Protein 34 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 111 mg, Sodium 663 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

CHEESY CHICKEN CHOWDER RECIPE



Cheesy Chicken Chowder Recipe image

This delicious chicken soup is wonderfully creamy and full of flavor and super easy to make. Cheesy chicken chowder is the perfect comfort food that everyone will love!

Provided by Becky Hardin

Time 40m

Number Of Ingredients 15

2 Tbs cooking oil (divided)
1 pound chicken (about 2 chicken breasts, chopped into 1" pieces)
1 onion (diced)
2 medium carrots (~1 ½ cups, peeled and chopped)
1 bell pepper (chopped)
4 cups chicken broth
1 ½ cups potatoes (peeled and chopped)
½ tsp salt (plus more to taste)
½ tsp coarse ground pepper
1 tsp garlic powder
1 tsp Italian seasoning
2 Tbs cornstarch
¾ cup heavy whipping cream
1 cup cheddar cheese (shredded)
Optional garnishes: chopped parsley (shredded cheese, bacon crumbles)

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).

CHUNKY CHICKEN CHOWDER



Chunky Chicken Chowder image

Provided by Sunny Anderson

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 15

4 chicken thighs, bone in, skin removed
Kosher salt and freshly ground black pepper
4 tablespoons butter
1 tablespoon vegetable oil
1 large Vidalia or sweet onion, chopped
10 to 12 thyme sprigs, in a bundle
2 bay leaves
4 cloves garlic, roughly chopped
4 cups chicken stock
2 russet potatoes, peeled and cut into bite-sized cubes
8 ounces frozen white corn
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 lemon, halved for spritzing

Steps:

  • Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
  • Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
  • Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.

CORN AND CHEESE CHOWDER



Corn and Cheese Chowder image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 12 servings

Number Of Ingredients 13

4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper Jack
1/3 cup sliced green onions
Salt and freshly ground black pepper
12 bread bowls, hollowed out

Steps:

  • In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
  • Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
  • Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

HAM AND CHEESE CHOWDER



Ham and Cheese Chowder image

A family favorite. This was so quick and easy, great for a weeknight.

Provided by Heather Waldron

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 35m

Yield 6

Number Of Ingredients 13

2 cups peeled and cubed Yukon Gold potatoes
1 ¾ cups chicken broth
½ cup sliced carrots
1 teaspoon minced garlic
1 teaspoon salt
¾ teaspoon garlic powder
½ teaspoon ground black pepper
2 cups frozen corn
1 ½ cups cubed fully cooked ham
¼ cup butter
¼ cup cornstarch
2 cups milk
2 cups shredded sharp Cheddar cheese

Steps:

  • Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil, about 5 minutes. Stir in salt, garlic powder, and black pepper. Reduce heat, cover, and simmer until potatoes and carrots are tender, 8 to 10 minutes. Add corn and ham. Reduce heat to lowest setting.
  • While soup simmers, melt butter in a saucepan and whisk in cornstarch. Add milk and whisk to combine. Cook and stir until thickened and bubbly, 3 to 5 minutes. Add Cheddar cheese and stir until melted, about 2 minutes. Pour mixture into the pot with the soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.

Nutrition Facts : Calories 464.5 calories, Carbohydrate 31.7 g, Cholesterol 87.1 mg, Fat 28.7 g, Fiber 2.6 g, Protein 21.7 g, SaturatedFat 16.1 g, Sodium 1494.9 mg, Sugar 6.8 g

CHICKEN CHOWDER



Chicken Chowder image

"This is wonderful served over tortilla chips or with corn bread as a side." Packed with chicken (or turkey) and veggies, this chunky chowder makes a nutritious meal. Heather Hamilton - Bunker Hill, WV

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 10

1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1-1/2 cups whole milk
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cubed cooked chicken
1 can (11 ounces) Mexicorn, drained
1/3 cup chopped onion
1 can (4 ounces) chopped green chilies
1-1/2 cups shredded Monterey Jack cheese

Steps:

  • In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.

Nutrition Facts : Calories 293 calories, Fat 13g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1287mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.

CHEESY CHICKEN AND HAM CHOWDER



Cheesy Chicken and Ham Chowder image

You're four ingredients and 20 minutes away from delicious homemade chowder.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 4

2 cans (18.5 oz each) Progresso™ Traditional potato with broccoli & cheese chowder
1 cup cubed cooked chicken breast
1 cup diced cooked ham
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • In 3-quart saucepan, heat soup, chicken and ham over medium-high heat 5 minutes, stirring occasionally.
  • Slowly stir in cheese. Cook about 2 minutes, stirring frequently, until cheese is melted.

Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 90 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1620 mg, Sugar 2 g, TransFat 1 g

CHEESY CHICKEN-VEGETABLE CHOWDER



Cheesy Chicken-Vegetable Chowder image

Creamy with a kick, this chicken soup has a touch of jalapeño pepper to spice up frozen vegetables and potatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 7

1 tablespoon butter or margarine
1 medium onion, chopped (1/2 cup)
2 cups frozen mixed vegetables
2 cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
2 cups cubed cooked chicken
1 (14-oz.) can chicken broth
6 oz. mild Mexican pasteurized prepared cheese product with jalapeño peppers (from 16-oz. pkg.), cubed (1 1/4 cups)

Steps:

  • Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently.
  • Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes and vegetables are tender.
  • Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.

Nutrition Facts : Calories 425, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1, Fiber 6 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1220 mg, Sugar 10 g

EASY CHICKEN AND CORN CHOWDER



Easy Chicken and Corn Chowder image

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Provided by Athyna

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g

CHEESY CHICKEN CHOWDER



Cheesy Chicken Chowder image

I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. -Hazel Fritchie, Palestine, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
2 cups diced cooked chicken

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.

Nutrition Facts : Calories 322 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 1100mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

TEX-MEX CHEESY CHICKEN CHOWDER



Tex-Mex Cheesy Chicken Chowder image

This came highly recommended from one of my co-workers and, honestly, I was kind of skeptical because of a couple of the ingredients. I'm usually not interested in recipes that have convenience foods in them but I gave this one a shot and, boy, is it good! I'm still not thrilled with the Velveeta and would like to find an easy-melting cheese to replace it so if anyone trying this recipe can come up with something, I'm all ears! This makes up a big pot of thick, hearty chowder that would be perfect for a Super Bowl party, or any get-together with lots of guys and kids...it's just something that would appeal to that group, you know? You can easily adjust the heat by the type of salsa you use....I used a mild salsa and it was perfect for us. Oh, my co-worker's neighbor got this recipe from Midwest Living magazine.

Provided by Hey Jude

Categories     Chowders

Time 40m

Yield 16 serving(s)

Number Of Ingredients 13

1 large onion, chopped
1 cup thinly sliced celery
2 cloves garlic, minced
1 tablespoon oil
1 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces (I used 3 breast halves, they were big)
2 (14 1/2 ounce) cans chicken broth
1 (32 ounce) package frozen hash brown potatoes (loose-pack diced)
1 (2 2/3 ounce) package country gravy mix
2 cups milk
1 (8 ounce) package processed cheese spread, cut into chunks (such as Velveeta)
1 (16 ounce) jar chunky salsa
1 (4 1/2 ounce) can diced green chilies
corn chips

Steps:

  • In a 6-quart Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
  • In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
  • Serve with corn chips.

CHICKEN CHEESE CHOWDER



Chicken Cheese Chowder image

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

Provided by Lorac

Categories     Chowders

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 cups chicken broth
2 cups peeled and diced potatoes
1 cup diced carrot
1 cup diced celery
1/2 cup diced onion
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 cup white wine
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups shredded sharp cheddar cheese (8 ounces)
2 cups diced cooked chicken

Steps:

  • In a 4-quart saucepan, bring chicken broth to a boil, reduce heat, add potatoes, carrots, celery, onions, salt, poultry seasoning and white wine.
  • Cover and simmer for 15 minutes or until vegetables are tender.
  • Meanwhile, melt butter in a heavy saucepan, add flour, mix well and cook over very low heat for 1 minute.
  • Gradually stir in milk, increase heat to medium high, stirring constantly, until mixture starts to thicken.
  • Reduce heat to low, stir in cheese until melted.
  • Add to hot broth mixture, add chicken and stir until heated through.

Nutrition Facts : Calories 465.1, Fat 27.1, SaturatedFat 15.7, Cholesterol 106.3, Sodium 872.4, Carbohydrate 23, Fiber 2.3, Sugar 2.9, Protein 28.4

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EASY CHEESY VEGETABLE-CHICKEN CHOWDER - BETTER HOMES & GARDENS
Step 1. In a large saucepan combine broccoli, corn, water, onion, and thyme. Bring to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until vegetables are tender. Do not drain. Advertisement. Step 2. Stir milk, chicken or turkey, potato soup, the 3/4 cup cheddar cheese, and pepper into vegetable mixture.
From bhg.com


CHICKEN CHEESE CHOWDER | RECIPE | CHOWDER RECIPES, CHOWDER, …
Dec 6, 2015 - This rich stew incorporates chopped cooked chicken and vegetables in a creamy soup base with processed cheese and soy sauce. ... This rich stew incorporates chopped cooked chicken and vegetables in a creamy soup base with processed cheese and soy sauce. Pinterest. Today. Explore. When autocomplete results are available use up and ...
From pinterest.com


CHEESY CHICKEN CHOWDER - CAMPBELL'S KITCHEN - DELISH
2009-11-20 Heat the soup, milk, picante sauce, pepper and onions in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the vegetables are tender, stirring ...
From delish.com


CHEESY CHICKEN TACO CHOWDER - MEXICAN RECIPES - OLD EL PASO
Reduce heat to low; cook uncovered 15 to 20 minutes or until potatoes are just tender. Add half-and-half and chicken; cook 2 to 3 minutes or until hot. Gradually stir in 1 1/2 cups of the cheese, making sure not to boil after cheese is added. Ladle chowder into bowls; serve with remaining 1/2 cup cheese, the tortilla chips, green onions and ...
From oldelpaso.com


CHICKEN CHEESE CHOWDER - RECIPE - COOKS.COM
In large saucepan, cook carrot and onion in butter until tender but not brown. Blend in flour; add milk and chicken broth. Cook and stir until thickened and bubbly.
From cooks.com


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