Chicken Ham And Vegetable Chowder Recipes

PRISCILLA'S VEGETABLE CHOWDER

Steps:

• In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

CHEESY CHICKEN AND HAM CHOWDER

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.

QUICK AND EASY CHICKEN AND HAM CORN CHOWDER

Steps:

• Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder.
• Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.

CHICKEN VEGETABLE CHOWDER

Steps:

• heat oil in pot, add onions and garlic to soften.
• add remaining vegetables,except corn, stirring.
• add broth, water, spices, bring to boil and then lower to simmer for 1 hr.
• pour half of soup into blender, until smooth, then return to pot.
• add corn and chicken,cook on low 15 minutes,until cooked through.
• season with salt& pepper.
• if soup is too thick you can add extra water before serving.

QUICK AND EASY HAM-VEGETABLE CHOWDER

Steps:

• Combine tomato soup and water in a Dutch oven; add celery and onion. Bring to a boil; reduce heat and simmer for 5 minutes.
• Add the mixed vegetables. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes until tender.
• Add potato soup and the remaining ingredients. Bring just to a boil. Serve.

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.

CHICKEN, HAM AND VEGETABLE CHOWDER

Steps:

• 1. In a large dutch oven over medium heat, warm oil.
• 2. Add onion and bell pepper and saute until tender, about 5 minutes.
• 3. Stir in ham and chicken and cook for 5 minutes.
• 4. Add potatoes and stock. Bring to a boil.
• 5. Reduce heat to medium-low and simmer, covered, 10 minutes.
• 6. Add zucchini, quartered lengthwise and sliced, corn, thyme, salt and pepper and cook, covered, until vegetables are tender and chicken turns white, about 10 minutes longer.
• 7. In a cup or small bowl, blend flour and cream.
• 8. Add to soup and stir until thickened, about 2 minutes.
• 9. Ladle into bowls and sprinkle with parsley.