Chicken Vegetable Chowder

Chicken Vegetable Chowder Recipe

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Dene Mitzel


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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5 Min
10 Min
Stove Top


Add to Grocery List

  • 2-3 c
    cooked, chopped chicken
  • 1 can(s)
    cream of potato soup, 10.5 oz.
  • 1 can(s)
    cream of chicken soup, 10.5 oz.
  • 1 can(s)
    mexican style corn, 11 oz.
  • 1 can(s)
    sliced mushrooms, 4.5 oz.
  • 1 can(s)
    chopped green chilies, undrained, 4 oz.
  • 1 1/2 c
  • 1 c
    chicken broth
  • 1 1/2 c
    shredded cheddar cheese

How to Make Chicken Vegetable Chowder


  1. In a large saucepan, combine all of the ingredients, except the cheese, and stir well.
  2. Cook over medium heat for 5 to 8 minutes.
  3. Remove the pan from the heat.
  4. Add the cheese, stirring until melted.
  5. Doubles and freezes well.

Printable Recipe Card

About Chicken Vegetable Chowder

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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