Chicken Potato Chowder Recipe 455

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CHICKEN AND POTATO CHOWDER



Chicken and Potato Chowder image

Just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

1/4 cup unsalted butter
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 teaspoon dried thyme
1/4 cup all-purpose flour
3 cups chicken broth
2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed
2 cups diced cooked chicken breast
1 1/2 cups shredded sharp cheddar cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

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.

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.

CHICKEN & POTATO CHOWDER RECIPE - (4.5/5)



Chicken & Potato Chowder Recipe - (4.5/5) image

Provided by lizhoff

Number Of Ingredients 13

1/4 cup unsalted butter
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 teaspoon dried thyme
1/4 cup all-purpose flour
3 cups chicken broth
2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed
2 cups diced cooked chicken breast
1 1/2 cups shredded sharp cheddar cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

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.

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

CHICKEN POTATO CHOWDER



Chicken Potato Chowder image

A basic thick chicken and potato soup I created one night. Cook times are approximate, this can be left to simmer for a long time or could be done in a slow cooker

Provided by minipax84

Categories     Chowders

Time 1h15m

Yield 3 Quarts, 10 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
4 garlic cloves, minced
2 sprigs rosemary, chopped
3 stalks celery, chopped
1 medium yellow onion, chopped
6 cups chicken stock
3 chicken breasts
8 medium potatoes, peeled and chopped
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a large stock pot, heat olive oil over medium-high heat.
  • Add garlic and rosemary, sauté until fragrant (about 2 minutes).
  • Sear chicken breasts in oil just until browned on each side.
  • Place chicken breasts in oven, bake about 30 minutes, until no longer pink in the middle. While the chicken is cooking, finish the rest of the soup.
  • Add celery and onion to pot, sauté until just softened, 6-8 minutes.
  • Add chicken stock and bring to a boil.
  • Add chopped potatoes, cover. Maintain a low boil until potatoes are soft.
  • When chicken is done, remove from oven, let cool slightly then shred or chop.
  • Remove 2 cups of soup from pot and purée in a food processor, then return to pot. This will thicken the soup.
  • Add shredded chicken and season with salt and pepper to taste.
  • The soup can stay on the stove over low heat until ready to serve but the potatoes will continue to soften.

Nutrition Facts : Calories 289.8, Fat 8.6, SaturatedFat 2, Cholesterol 32.2, Sodium 253.7, Carbohydrate 36.7, Fiber 4.1, Sugar 4.3, Protein 16.4

CHICKEN AND POTATO CHOWDER



Chicken and Potato Chowder image

This engine-revving chowder is quick and cheesy and so easy to serve before or after your favorite auto race.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 7

1 package Chicken Helper™ Oven Favorites® potatoes au gratin
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
2 cups water
3 cups milk
2 cups cut-up cooked chicken or turkey (10 ounces)
1 cup shredded Cheddar cheese (4 ounces)
6 large round crusty dinner rolls

Steps:

  • Heat uncooked Potatoes, Sauce Mix, Au Gratin Cheese Sauce Topping, corn, water, milk and chicken to boiling in 4-quart Dutch oven, stirring constantly; reduce heat.
  • Cover and simmer about 15 minutes or until potatoes are tender.
  • Stir in Cheddar cheese; sprinkle with bread crumb Topping. Scoop out inside of each dinner roll to make bread bowl. Serve chowder in bread bowls.

Nutrition Facts : Calories 610, Carbohydrate 79 g, Cholesterol 70 mg, Fat 2, Fiber 4 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving (1 1/3 cups chowder and 1 roll), Sodium 1730 mg

AU GRATIN CHICKEN CHOWDER



Au Gratin Chicken Chowder image

Everyone will want more of this quick and robust chowder. The flavor is unbeatable! Use up canned corn and packaged potatoes for an easy meal. -Ella Eberly, Englewood, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 10

6 bacon strips, diced
1 small onion, chopped
1 package (4.9 ounces) au gratin potatoes
2 cups water
1-1/2 cups 2% milk
1-1/4 cups chicken broth
1 can (15-1/4 ounces) whole kernel corn, drained
1 bay leaf
3 cups cubed cooked chicken
2/3 cup evaporated milk

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., Saute onion in drippings until tender. Add the potatoes with contents of sauce mix, water, milk, broth, corn and bay leaf. Cook, uncovered, over medium heat for 15-20 minutes or until potatoes are tender, stirring occasionally., Reduce heat. Stir in the chicken, evaporated milk and bacon; heat through. Discard bay leaf.

Nutrition Facts : Calories 451 calories, Fat 20g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 1162mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 30g protein.

CHICKEN AND POTATO CASSEROLE



Chicken and Potato Casserole image

This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make.

Provided by kimw37

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 8

Number Of Ingredients 9

1 tablespoon olive oil
4 each potatoes, peeled and cubed, or more to taste
1 (15.25 ounce) can whole kernel corn, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 ½ cups canned chicken, drained
½ cup milk
⅓ cup sour cream
2 tablespoons salted butter, melted
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
  • Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.6 g, Cholesterol 57 mg, Fat 17.7 g, Fiber 3.4 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 741.3 mg, Sugar 3.5 g

CHICKEN AND POTATO CHOWDER



Chicken and Potato Chowder image

Inspired by classic clam chowder, this delicious creamy chicken soup is packed with red potatoes, peas, and corn.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 7 Cups

Number Of Ingredients 12

2 boneless, skinless chicken breasts (12 ounces total), cut into cubes
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 pound red potatoes, cut into 1/2-inch cubes
2 1/2 cups whole milk
Pinch of ground nutmeg
3/4 cup frozen corn kernels, thawed
3/4 cup frozen peas, thawed

Steps:

  • Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.
  • Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.
  • Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.

SLOW COOKER CHICKEN, CORN, POTATO CHOWDER



Slow Cooker Chicken, Corn, Potato Chowder image

The original recipe for this chowder called for white fish & shrimp. My family is not a fan of seafood so I replaced the protein with chicken. You could also use left-over turkey. This recipe can also be prepared stove top. Just sweat the onions in a few tbsp of olive oil before adding broth, etc. Bring to simmer until potatoes are tender, blend & add the rest of ingredients until heated thru and slightly thickened. Serve with a nice loaf of bread & butter.

Provided by Tired Mom

Categories     Chowders

Time 5h35m

Yield 8 serving(s)

Number Of Ingredients 12

1 (49 ounce) can chicken broth
1 onion, chopped
2 large potatoes, peeled & cut into 1/2 dice (about 1 1/4 lbs)
1/4 cup all-purpose flour
2 teaspoons dried dill weed
1 (15 ounce) can corn, drained
1/2 cup heavy cream
1/4 teaspoon garlic powder
black pepper
salt
2/3 cup instant mashed instant potato flakes
1 store bought rotisserie chicken breast, picked of meat

Steps:

  • In an electric slow cooker, combine the broth, flour, onion, potatoes, and dill weed. Cover and cook on low about 5 hrs or until potatoes are just tender.
  • Ladle about 2 cups potatoes and broth into a blender. Pulse until smooth, adding extra broth if needed. Return to slow cooker. Increase heat setting to high.
  • Stir in corn, cream, garlic, pepper, potato buds, and chicken meat. Cover and cook on high about 10 minutes until slightly thickened.
  • Season with salt to taste.

Nutrition Facts : Calories 275.4, Fat 9.1, SaturatedFat 4.3, Cholesterol 32, Sodium 621.3, Carbohydrate 38.4, Fiber 4.1, Sugar 3.7, Protein 12.3

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