Best 2 Cheddar Chicken Chowder Recipes

Cheddar cheese and chicken chowder is a creamy, comforting soup that's perfect for a cold winter day. This delicious soup is made with a base of chicken broth, potatoes, carrots, and celery. The chicken is usually cooked in the broth and then shredded or diced. The cheddar cheese is added at the end of the cooking process and melted until it's smooth and creamy. Serve this hearty soup with a side of crusty bread or crackers.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN, WHITE BEAN, CORN & CHEDDAR CHOWDER

Chicken, White Bean, Corn & Cheddar Chowder image

WOW. This is the most delicious chowder I've had in a long time. I didn't have half-and-half or whipping cream so I used evaporated milk. I also didn't have any cheese, but the flavors are so great you can skip it. I added some creamed corn to this because I wanted more corn in the recipe, and I also added an additional can of white beans (personal preference). I loved that I could boil my chicken and have the stock ready. This is a definite make-again recipe courtesy of Spilling the Beans.

Provided by AmyZoe

Categories Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 slices bacon
onion (large, finely chopped)
1 stalk celery, chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin or 1 teaspoon thyme
4 cups chicken stock
1 -2 potato (thin-skinned, diced)
2 cups white beans (cooked) or 19 ounces white beans (rinsed and drained)
12 ounces kernel corn (or kernels scraped from 2 corn cobs)
1 cup chicken (cooked and chopped)
1/2 cup half-and-half or 1/2 cup whipping cream
1 cup old cheddar cheese, shredded
salt
pepper

Steps:

In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
Transfer it to paper towels to drain and cool, then crumble and set it aside.
If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
Add the flour and cumin and cook, stirring, for another minute.
Stir in the stock, potatoes, and beans and bring to a simmer.
Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
Add the cheese and stir just until it melts.
Season with salt and pepper and serve hot, topped with crumbled bacon, if using.

Nutrition Facts : Calories 374.5, Fat 14, SaturatedFat 7.3, Cholesterol 38.1, Sodium 558.4, Carbohydrate 44.9, Fiber 6.5, Sugar 5.1, Protein 19.6

CHEDDAR CHICKEN CHOWDER

Cheddar Chicken Chowder image

Make and share this Cheddar Chicken Chowder recipe from Food.com.

Provided by Little Suzy Homemak

Categories Chowders

Time 1h

Yield 7 serving(s)

Number Of Ingredients 13

Ingredients

2 slices bacon
1 lb boneless skinless chicken breast, cut into bite size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole kernel corn
1/2 cup all-purpose flour
2 cups milk
3/4 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside.
Add the chicken, onion, bell pepper and garlic to the drippings in the pan; saute for 5 minutes. Add broth and potato and bring to a boil. Cover and reduct heat. Simmer for 20 minutes or until potato is tender. Add corn; stir well.
Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and pepper. Top with crumbled bacon.

Tips:

Use high-quality ingredients. The better the ingredients, the better the chowder will taste. Use fresh vegetables, chicken, and broth. If you can, use homemade chicken broth for extra flavor.
Don't overcook the chicken. Chicken should be cooked until it is just cooked through, or it will become tough. Simmer the chicken in the broth for 10-15 minutes, or until it is cooked through.
Add the vegetables towards the end of cooking. This will help them retain their color and nutrients. Add the vegetables to the pot 5-10 minutes before the chowder is finished cooking.
Season the chowder to taste. Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or vinegar for a bit of acidity.
Serve the chowder hot. Cheddar chicken chowder is best served hot, with a side of crusty bread or crackers.

Conclusion:

Cheddar chicken chowder is a delicious and comforting soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious pot of cheddar chicken chowder that your family and friends will love.

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