Creamy Southwest Chicken Veggie Chowder

4
Dawn Whitted

By
@dawn01

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

Rating:

★★★★★ 1 vote

Serves:
6-8
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

Add to Grocery List

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

How to Make Creamy Southwest Chicken Veggie Chowder

Step-by-Step

  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.

Printable Recipe Card

About Creamy Southwest Chicken Veggie Chowder

Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy
Hashtag: #chowder




Leave a Comment

14 Comforting Crock Pot Soup Recipes

14 Comforting Crock Pot Soup Recipes

Kitchen Crew @JustaPinch

There’s no better way to warm up on a chilly night than with a delicious cup of soup! Especially when your crock pot does all the work. Check out these...

13 Quick And Easy Instant Pot Soup Recipes

13 Quick and Easy Instant Pot Soup Recipes

Kitchen Crew @JustaPinch

Crock Pot soup recipes are so 2017. Welcome to the new year people! Check out these easy, quick and absolutely delicious Instant Pot soup recipes that are sure to become...

Satisfying Soup Recipes To Warm Your Belly

Satisfying Soup Recipes to Warm Your Belly

Kitchen Crew

It's been cold. Actually, I'm not sure cold is the right word. Frigid may be more appropriate. While the temperature typically dips where I live in the winter, this is...