chicken vegetable chowder
This dish was brought to our family by the women of our church in a time of need. It was such a warm and delicious comfort food. I asked for the recipe and was surpised to find out how wonderfully easy it is to prepare. I still make this at various times thoughout the year. It's great on cold winter days. Family members ASK for me to make it for them when they are sick as well. I usually double the recipe and have leftovers to have for the next day or so. I hope you will enjoy it as much as we do!
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prep time
5 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2-3 cups cooked, chopped chicken
- 1 can cream of potato soup, 10.5 oz.
- 1 can cream of chicken soup, 10.5 oz.
- 1 can mexican style corn, 11 oz.
- 1 can sliced mushrooms, 4.5 oz.
- 1 can chopped green chilies, undrained, 4 oz.
- 1 1/2 cups milk
- 1 cup chicken broth
- 1 1/2 cups shredded cheddar cheese
How To Make chicken vegetable chowder
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Step 1In a large saucepan, combine all of the ingredients, except the cheese, and stir well.
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Step 2Cook over medium heat for 5 to 8 minutes.
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Step 3Remove the pan from the heat.
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Step 4Add the cheese, stirring until melted.
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Step 5Doubles and freezes well.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Chicken Soups
Tag:
#Quick & Easy
Ingredient:
Chicken
Culture:
American
Method:
Stove Top
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