Best Creamy Chicken Vegetable Chowder Recipes

CREAMY CHICKEN-VEGETABLE CHOWDER

Steps:

• In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup; blend well. Add all remaining chowder ingredients except cheese; mix well. Cook over medium heat for 5 to 8 minutes or until onions are tender, stirring occasionally. Remove from heat. Add cheese; stir until melted.
• While chowder is heating, bake crescents. Heat oven to 375°F Shape dough as directed on can. Gently press top of each roll in crushed chips. Place on ungreased cookie sheet.
• Bake at 375°F for 11 to 13 minutes or until golden brown. Serve chowder with crescents.

CREAMY CHICKEN VEGETABLE CHOWDER

Steps:

• Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
• Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.
• Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.

CREAMY CHICKEN VEGETABLE CHOWDER

Steps:

• 1. Coat chicken breast in olive oil, salt, and pepper; roast in the oven until browned. OR this can be done in the pot on the stove that you will be cooking the chowder in. This is the best way because all the drippings can be scraped from the bottom and adds flavor. Oven is easier, but stove top is tastier. IMHO
• 2. Remove chicken and let rest on a chopping board. Add butter and flour to pot drippings and make a roux. Stir until lightly browned and flour is cooked.
• 3. Pour in chicken broth; shred chicken and add back to the pot.
• 4. Add all diced vegetables. (corn is optional also) Add thyme, bay leaf, ranch dressing mix, salt, pepper and red pepper flakes. More chicken broth (or water) may be added if needed.
• 5. Add cheese slices, stir until melted and blended, then add heavy cream. Cook on low heat for 1 hour, stirring occasionally from bottom of pot.
• 6. Remove bay leaves before serving.

CREAMY CHICKEN VEGETABLE CHOWDER

Steps:

• Heat oven to 375°F. In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup blend well. Add remaining chowder ingredients except cheese mix well. Cook over medium heat 5 to 8 minutes or until thoroughly heated, stirring occasionally. Remove from heat. Add cheese stir until melted.While chowder is heating, bake rolls. Shape dough as directed on package. Press top of each roll in crushed chips. Place on ungreased cookie sheet. Bake at 375°F. for 11 to 13 minutes or until golden brown. Serve chowder with crescents.Nutrition Per Serving: Calories 520 Protein 30g Carbohydrate 40g Fat 27g Sodium 1730mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.