Best Creamy Southwest Chicken Veggie Chowder Recipes

CREAMY SOUTHWEST CHICKEN VEGGIE CHOWDER

Steps:

• Add 3-4 chicken breasts to a large stock pot. Cover chicken with cold water and add 1T salt. Bring to a boil and reduce to a simmer for approximately 20-25 minutes to cook chicken through. Remove chicken from stock pot let cool enough to handle then remove skin & bones. Shred chicken or cut into bite size pieces and set aside. You may also use any precooked chicken you have leftover.
• In another large stock pot melt butter and saute onion & celery until opaque. Add carrot, parsnip & zucchini. Stir in flour and cook off for 2-3 minutes.
• Slowly stir in chicken stock and add potatoes, creamed corn, rotel, cream of chicken soup, bay leaf & dried thyme. Simmer for 20-25 minutes until potatoes are softened.
• Shut heat off and ladel about 1/2 of the soup into a large mixing bowl (reserving for texture).
• Using an emersion blender cream together the remaining soup in the pot until very smooth. (you can also use a regular blender or food processor) just be very careful it will be hot!
• Once creamed together you may add 1 can evaporated milk and return the reserved soup back to the pot. *The evaporated milk is purely optional*
• Add the drained green beans and stir gently bringing back to a very slight simmer then serve. If the chowder is too thick you can add water or broth to thin it down a bit.
• I like to serve with crusty bread or garlic breadsticks.

SOUTHWEST CHICKEN BARLEY CHOWDER

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onion; cook and stir 2-3 minutes or just until onion is tender., Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender., Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

SOUTHWEST CHICKEN CORN CHOWDER

Steps:

• In a large soup pot over medium-high heat add the olive oil and diced chicken, season with salt and pepper and cook until cooked through until chicken is no longer pink, about 5-7 minutes. Once chicken is done cooking, transfer to a bowl or plate and set aside.
• In the same pot, reduce heat to medium and add in onion, garlic, poblano, red bell pepper, potatoes and corn and saute for 6-8 minutes or until potatoes start to soften a bit.
• Next stir in spices and cook for 30 seconds to release their flavors and aromas, then slowly stir in the milk, broth and yogurt (or sour cream), scraping up any bits from the bottom of the pan as you stir. Season with salt and pepper. Reduce the heat to medium low and gently simmer for 10-15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.
• To give a creamy texture, blend approximately half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings -- adding in more salt and pepper if necessary. You can blend more if you like a creamier soup, but I love a little texture. Finally stir in the chicken, black beans and lime juice.
• To serve, garnish with shredded cheese, scallions, cilantro, avocado and a swirl of sour cream (if not vegan). Makes 6 servings.

VEGETABLE CHOWDER

Steps:

• In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
• Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
• Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

CREAMY VEGETABLE CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Chop the onions, carrots, celery, parsnips and turnips; add to the pan. Cook and stir for 6-8 minutes or until fragrant., Sprinkle vegetables with flour, salt and cayenne; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sweet potato, potatoes, bay leaves, Worcestershire sauce and pepper sauce., Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in cream and parsley; heat through. Discard bay leaves.

SOUTHWEST STYLE CREAMY CORN CHOWDER

Steps:

• Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.

SOUTHWEST CHICKEN CORN CHOWDER

Steps:

• In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.