Real Recipes From Real Home Cooks ®

creamy southwest chicken veggie chowder

(1 rating)
Recipe by
Dawn Whitted
Spearfish, SD

This chowder is rich and creamy and full of veggies. It will definitely warm you up on a cold day.

(1 rating)
yield 6 -8
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For creamy southwest chicken veggie chowder

  • 2 1/2 c
    chicken, precooked & shredded
  • 4 Tbsp
    butter, unsalted
  • 1 lg
    yellow onion, diced
  • 3 lg
    celery stalks, chopped
  • 2 lg
    carrots, peeled & shredded
  • 1 lg
    parsnip, peeled & shredded
  • 2 c
    zucchini, shredded
  • 3 Tbsp
  • 4 c
    chicken broth, low salt
  • 3 md
    potatoes, peeled & diced
  • 1 can
    rotel, mild
  • 1 can
    creamed corn
  • 1 can
    green beans, french cut
  • 1
    bay leaf
  • 2 pinch
    dried thyme
  • 1 can
    evaporated milk *optional*

How To Make creamy southwest chicken veggie chowder

  • 1
    Add 3-4 chicken breasts to a large stock pot. Cover chicken with cold water and add 1T salt. Bring to a boil and reduce to a simmer for approximately 20-25 minutes to cook chicken through. Remove chicken from stock pot let cool enough to handle then remove skin & bones. Shred chicken or cut into bite size pieces and set aside. You may also use any precooked chicken you have leftover.
  • 2
    In another large stock pot melt butter and saute onion & celery until opaque. Add carrot, parsnip & zucchini. Stir in flour and cook off for 2-3 minutes.
  • 3
    Slowly stir in chicken stock and add potatoes, creamed corn, rotel, cream of chicken soup, bay leaf & dried thyme. Simmer for 20-25 minutes until potatoes are softened.
  • 4
    Shut heat off and ladel about 1/2 of the soup into a large mixing bowl (reserving for texture).
  • 5
    Using an emersion blender cream together the remaining soup in the pot until very smooth. (you can also use a regular blender or food processor) just be very careful it will be hot!
  • 6
    Once creamed together you may add 1 can evaporated milk and return the reserved soup back to the pot. *The evaporated milk is purely optional*
  • 7
    Add the drained green beans and stir gently bringing back to a very slight simmer then serve. If the chowder is too thick you can add water or broth to thin it down a bit.
  • 8
    I like to serve with crusty bread or garlic breadsticks.