Cheesy Chicken Vegetable Chowder
Cheesy Chicken Vegetable Chowder a hearty delicious, creamy, and stick to ribs kind of soup made with chicken, vegetables, and cheddar cheese.
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Servings: 6 servings
Calories: 513kcal
Ingredients
- 1 pound ground chicken
- 1/4 cup butter
- 1 medium onion
- 2 cups cubed potatoes
- 1 cup carrots
- 2 stalks celery
- 1/4 cup flour
- 1 cup half and half
- 4 cups chicken broth
- 2 cubes chicken bouillon
- 2 cups shredded cheddar cheese
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a Dutch oven or large soup pot brown the chicken breaking into small pieces as it cooks. Brown the chicken until there is no pink showing.
- Once the chicken is cooked remove it from the Dutch oven and set aside.
- Melt the 1/4 cup butter in the Dutch oven. Add the onions, potatoes, carrots, and celery. Cook for 8 to 10 minutes or until the vegetables start to get tender. Stir often so that the vegetables do not burn.
- Stir in the flour until it is blended into the vegetables. Slowly add the half and half, stirring until blended in. Add the chicken broth and stir in.
- Add the bay leaf, bouillon, and cheese, stir until the cheese is melted.
- Bring the chowder to a boil and reduce heat and continue to simmer/cook for another 20 minutes or until vegetables are fork-tender. Season with salt and pepper.
Notes
- I use ground chicken for this recipe, but if you prefer you can use cooked chicken breast or thigh meat.
- Use a starchy potato for the best result for this chowder.
- Try to cut the vegetable in uniformly to cook evenly.
- Store leftover in the refrigerator in an airtight container for 3 to 4 days.
Nutrition
Calories: 513kcal | Carbohydrates: 18.7g | Protein: 37.7g | Fat: 31.6g | Saturated Fat: 17.6g | Cholesterol: 142mg | Sodium: 900mg | Potassium: 723mg | Fiber: 2.5g | Sugar: 3.3g | Calcium: 353mg | Iron: 2mg