Best Cheddar Chicken Chowder Recipes

CHICKEN, WHITE BEAN, CORN & CHEDDAR CHOWDER

Steps:

• In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
• Transfer it to paper towels to drain and cool, then crumble and set it aside.
• If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
• Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
• Add the flour and cumin and cook, stirring, for another minute.
• Stir in the stock, potatoes, and beans and bring to a simmer.
• Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
• Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
• Add the cheese and stir just until it melts.
• Season with salt and pepper and serve hot, topped with crumbled bacon, if using.

CHEDDAR CHICKEN CHOWDER

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.

CHIPOTLE CHEDDAR CHICKEN CORN CHOWDER

Steps:

• In a big pot over medium heat, warm the oil.
• Add in the onions, bell pepper, and garlic; saute until tender, about 5 minutes.
• Add in the stock and potatoes; bring to a boil.
• Decrease heat to med-low and simmer, covered, until the potatoes are tender, about 20 minutes.
• Stir in the corn and chipotle.
• In a bowl, whisk together the flour and milk; stir it into the soup.
• Increase heat to med-high and stir until thickened, about 5 minutes.
• Decrease heat to med-low and add the chicken, tomato, cheese, parsley, salt, and pepper to taste.
• Simmer, uncovered, until the flavors are blended and the cheese is melted, 10-15 minutes (do not boil after the cheese has been added).
• Taste and adjust seasoning.