creamy chicken vegetable chowder

Name: Creamy Chicken Vegetable Chowder
Prep time: 35 min
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1-2 pound(s) boneless chicken breast, roasted and shredded; 2 tablespoon(s) olive oil; 1 large onion, diced; 2 clove(s) garlic, minced; 3 large baking potatoes, diced; 2 - carrots diced; 1 - red bell pepper, diced; 2 quart(s) chicken broth; 1/2 package(s) ranch dressing mix; 1/4 teaspoon(s) thyme, dried; 1 - bay leaf; 1 cup(s) heavy cream; 1/2 stick(s) butter; 1/2 cup(s) all purpose flour; 1/2 package(s) american cheese slices; 2 teaspoon(s) salt; 2 teaspoon(s) black pepper; 1 teaspoon(s) red pepper flakes

30 Pinches 1 Photo

t d

Seaside, AZ

Updated on Mar 6, 2014

I made this recipe from many different chowder recipes to make it my own, with my families' likes and dislikes considered. This soup is definitely a winter recipe,(or at least I think it is). I love it on a cold, rainy, sleeting, day. It just makes you feel warm and cozy! I find myself cooking more in the fall and winter than any other time of the year. Maybe because we need the extra love? ;-) It's a comfort food to say the least! It takes a good bit of prep dicing all the veggies but once that's done it's a snap and so worth the time involved! You'll love this I'm sure! Enjoy!

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prep time 35 Min

cook time 1 Hr

method Stove Top

yield 6-8 serving(s)

Ingredients

1-2 pound boneless chicken breast, roasted and shredded
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
3 large baking potatoes, diced
2 - carrots diced
1 - red bell pepper, diced
2 quarts chicken broth
1/2 package ranch dressing mix
1/4 teaspoon thyme, dried
1 - bay leaf
1 cup heavy cream
1/2 stick butter
1/2 cup all purpose flour
1/2 package american cheese slices
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon red pepper flakes

How To Make creamy chicken vegetable chowder

Step 1

Coat chicken breast in olive oil, salt, and pepper; roast in the oven until browned. OR this can be done in the pot on the stove that you will be cooking the chowder in. This is the best way because all the drippings can be scraped from the bottom and adds flavor. Oven is easier, but stove top is tastier. IMHO

Step 2

Remove chicken and let rest on a chopping board. Add butter and flour to pot drippings and make a roux. Stir until lightly browned and flour is cooked.
Step 3

Pour in chicken broth; shred chicken and add back to the pot.
Step 4

Add all diced vegetables. (corn is optional also) Add thyme, bay leaf, ranch dressing mix, salt, pepper and red pepper flakes. More chicken broth (or water) may be added if needed.
Step 5

Add cheese slices, stir until melted and blended, then add heavy cream. Cook on low heat for 1 hour, stirring occasionally from bottom of pot.
Step 6

Remove bay leaves before serving.
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