Cheesy Chicken and Vegetable Chowder

cindy sandberg

By
@cindyLs

This is just a really good soup! Even though it's a creamy, cheesy soup, it's actually broth based, so it's not too heavy and rich. You can use whatever veggies your family likes, or whatever you have when you clean out the fridge!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4-6

Prep:

15 Min

Cook:

40 Min

Ingredients

2 Tbsp
butter
1/2 c
chopped onion
1 c
chopped carrot
1/2-1 c
chopped celery(i like a lot of celery, so i opt for the full cup-adjust according to taste)
4 c
chicken broth
2
potatoes, peeled and diced
1 c
frozen or canned corn
1 c
milk
1 Tbsp
cornstarch
2 c
shredded cheese(cheddar or colby)
2 c
cooked diced chicken(works great with chicken leftover from another meal, or pull the meat from a rotisserie chicken.)

Directions Step-By-Step

1
Melt the butter in a stock pot. Add the onion, carrot and celery and saute until vegetables are starting to get tender, about 10 min. Add the broth, corn and diced potatoes. Bring to a boil, then reduce heat and simmer until vegetables reach desired tenderness, about 30 min. Whisk the cornstarch into the milk until smooth. Add to the soup and stir to combine. Simmer until soup is slightly thickened, then add the cheese and stir til melted. Stir in the chicken and salt and pepper to taste.

About this Recipe