LOADED CHEESY CHICKEN POTATO CHOWDER
Potatoes, chicken, carrots, corn and more!! Thick, creamy, rich, and wonderfully cheesy!! Fast and easy comfort food that everyone loves!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 40m
Number Of Ingredients 18
Steps:
- To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
- Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes.
- Add the flour and whisk constantly until lightly browned, about 1 minute.
- Add the chicken broth, milk, and whisk constantly until slightly thickened, about 1 to 2 minutes.
- Add potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra milk is okay. At the end you will adjust the seasoning levels.
- After potatoes are soft, add the chicken, corn, and boil for 1 to 2 minutes to warm the chicken and corn through.
- Reduce the heat to low, add the cheese slowly, and stir continuously until melted and combined.
- Add the parsley and stir to combine.
- Taste chowder and add salt to taste. I added another teaspoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.
Nutrition Facts : Calories 431 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 29 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 3547 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CHICKEN AND POTATO CHOWDER
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
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 AND POTATO CHOWDER
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
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.
LOADED CHICKEN POTATO SOUP
Chicken pot pie meets a loaded baked potato.
Provided by The Dude
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 2h40m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Prick potatoes with a fork and wrap each potato in aluminum foil.
- Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.
- Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.
- Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.
- Toss onion, carrots, and celery with enough olive oil to coat in a bowl.
- Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.
- Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
- Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, 1/2 of the bacon bits, 1/2 of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
- Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.
Nutrition Facts : Calories 510.1 calories, Carbohydrate 36.4 g, Cholesterol 100.2 mg, Fat 28.3 g, Fiber 4.4 g, Protein 28.5 g, SaturatedFat 15.3 g, Sodium 949.8 mg, Sugar 7.5 g
CHICKEN POTATO CHOWDER
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
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
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