Best 4 Chicken And Potato Chowder Recipes
In the realm of hearty and comforting dishes, chicken and potato chowder stands as an undisputed champion. Its velvety broth, brimming with succulent chicken and tender potatoes, enveloped in a symphony of aromatic herbs and spices, offers a delightful culinary experience, perfect for cozy gatherings or a comforting meal on a chilly day. With countless variations gracing cookbooks and kitchens worldwide, embarking on a culinary adventure to discover the ultimate chicken and potato chowder recipe is an enticing endeavor, one that promises to delight and satisfy your taste buds.
Let's cook with our recipes!
CROCK POT CHICKEN AND POTATO CHOWDER
A delicious, creamy and EASY dish I came up with when I felt like something warm and comforting. This is a very nice dish to come home too.
Provided by dale7793
Categories Chowders
Time 8h10m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Pour the soup mix, milk and garlic powder into the crock pot and whisk together.
- Add the chopped chicken breast and diced potatoes and stir to mix.
- Cook for 8 hours on low setting of crock pot or 4 hours on high.
- Serve with bread.
- As a variation you can stir in a can of creamed corn towards the end of cooking time.
CHEESY CHICKEN, POTATO AND BROCCOLI CHOWDER
This so easy and sooooo wonderful. It's quick and easy to prepare -- and the entire family will love it. It's a great way to get the kids eating those veggies that they often snub their nose at. Just prepare some hot bread and it's a meal!
Provided by Bobbie
Categories Chowders
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
- In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
- Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
- * 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
- Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.
Nutrition Facts : Calories 1210.1, Fat 83.5, SaturatedFat 51.4, Cholesterol 303.2, Sodium 2457.9, Carbohydrate 51.4, Fiber 5.4, Sugar 3.5, Protein 65
SMOKED CHICKEN AND SWEET POTATO CHOWDER
This is a simple but delightful soup, just perfect for an autumm supper. If smoked chicken is unavailable, feel free to substitute smoked turkey, ham or simply cooked chicken
Provided by Japanese Delight
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a heavy soup pot over medium heat and fry the bacon and onions until they are golden brown, about 8 to 10 minutes.
- Pour off excess fat if there is any.
- Melt butter in the pan and stir in flour. Let four cook, stirring constantly until it is golden brown, 2-3 minutes.
- Add chicken stock and stir well, making sure nothing sticks to the bottom of the pan.
- Bring the soup to a boil.
- Add sweet potatoes and simmer until they are tender, about 15 minutes.
- Add chicken, red pepper, cream and seasonings and simmer 20-30 minutes more.
- Season to taste.
- Serve hot.
Nutrition Facts : Calories 472.5, Fat 32.2, SaturatedFat 18.5, Cholesterol 107.6, Sodium 735.1, Carbohydrate 34.2, Fiber 2.5, Sugar 9.3, Protein 12.2
CHICKEN AND POTATO CHOWDER
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.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling later on.
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your chowder will taste. Look for fresh, local produce and high-quality meat and seafood.
- Don't skimp on the seasonings: Seasonings are what give chowder its flavor, so don't be afraid to use them generously. Common seasonings for chowder include salt, pepper, thyme, bay leaf, and parsley.
- Cook the chowder slowly and gently: Chowder is a slow-cooked dish, so don't rush it. Cook it over low heat for at least 30 minutes, or until the vegetables are tender and the flavors have had time to meld.
- If you're using canned chicken, be sure to rinse it well before adding it to the chowder. This will help to remove any excess salt and preservatives.
- Serve the chowder hot with a side of crusty bread or crackers.
Conclusion:
Chicken and potato chowder is a hearty, comforting dish that's perfect for a cold night. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious chicken and potato chowder that your whole family will love.
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