Best Chicken Cheese 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.

CHICKEN CHEESE CHOWDER WITH VEGGIES, SANDY

Steps:

• 1. Heat broth slowly in saucepan. Add all the veggies. Cook over med heat about 15 min. Check to see if veggies are tender but not mushy!
• 2. In big DO, melt butter over very low heat and add the flour. Stir until smooth. Let cook for a min or two. Now add half & half (or milk) very slowly. Up the heat just a little bit to about med heat. Stir constantly till it is thick and bubbly. Slowly stir in veggie broth mixture, soy sauce (if using), velveeta and chicken. Cook until cheese is melted and everything is heated through. Serve warm. YUM!

CROCKPOT PEPPER JACK CHEESE CHICKEN CHOWDER

Steps:

• In the crockpot mix together chicken, undrained tomatoes, cheese soup and corn.
• Cover and cook on low heat for 4 to 5 hours or on high heat for 2 to 2.5 hours.
• Sprinkle each serving with cheese.

CHICKEN N' CHEESE CHOWDER

Steps:

• Combine the broth and the vegetables in a large sauce pan. Cover and cook over medium heat for 15 minutes or until the vegetables are tender. Melt the butter in a Dutch oven over low heat. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in the milk and cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir in the vegetable mixture, soy sauce, cheese and chicken. Cook until the cheese melts and the soup is thoroughly heated.

CHICKEN CHEESE CHOWDER WITH VEGGIES

Steps:

• 1. Heat broth slowly in saucepan. Add all the veggies. Cook over med heat about 15 min. Check to see if veggies are tender but not mushy. In a big Dutch Oven, melt butter over very low heat and add the flour. Stir constantly until smooth. Let cook a min or two, then add milk very slowly. Up the heat just a little to about med, and stir constantly until it's thick and bubbling. Slowly stir in the veggie broth mixture, soy sauce, velveeta, and chicken. Cook until cheese is melted and everything is heated through.
• 2. Note: my mother in law doubles this recipe, omits the soy sauce, and says everyone eats it up!
• 3. My daughter eats vegetarian, so for her I would use vegetable broth, and vegetarian meat substitute for the chicken.

CROCKPOT NACHO CHEESE CHICKEN CHOWDER

Steps:

• In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.
• Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese.

CHICKEN-CHEESE CHOWDER

Steps:

• Chopped fresh cilantro, if desiredMelt margarine in Dutch oven over medium heat. Cook onion, cumin and chicken in margarine 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.Stir in sweet potatoes and broth. Heat to boiling reduce heat to low. Cover and simmer about 8 minutes or until potatoes are tender.Stir in remaining ingredients except cheese and cilantro cook until hot. Gradually stir in cheese just until melted. Sprinkle each serving with cilantro.1 Serving: Calories 350 (Calories from Fat 160) Fat 18g (Saturated 9g) Cholesterol 65mg Sodium 825mg Carbohydrate 32g (Dietary Fiber 4g) Protein 19g% Daily Value: Vitamin A 100% Vitamin C 30% Calcium 18% Iron 10%Diet Exchanges: 1 Starch, 1 1/2 Lean Meat, 3 Vegetable, 3 FatTry ThisSweet potatoes add color and a slightly sweet flavor to this chowder. For even more color, try yams.

NACHO CHEESE CHICKEN CHOWDER

Steps:

• Place all ingredients into your Crock Pot and cook on high 2 - 2 1/2 hours; on low 4 - 5 hours. Switch to warm for serving. It can be eaten as a chowder with some crusty garlic bread. Or my favorite...Make a bed of nacho chips, top with chowder and whatever garnishes suites each persons taste. I set out several things and let everyone choose! Enjoy.