I suspect you will want to pin this delicious and easy chicken vegetable chowder for one day this winter. Soup and chowder recipes are perfect for the chilly months ahead.
These days, when the temperature dips below 0 Celsius in Ontario, my family loves crockpot meals and soups to stay warm. Plus, soups and crockpot meals are often so simple to make and store.
Lately, we are all about the soups. But, my daughter wanted to give chowder a try. So, last week we gathered up all of the ingredients and we got started. This chicken vegetable chowder recipe doesn’t take that many ingredients, and is pretty wholesome, so if you normally stock canned soups and broths and vegetables then you can probably make this right now with what’s already in your pantry.
Carrots, celery, onions and a little bit of cooked grilled chicken breast. Of course, you don’t have top actually add the chicken to this one if you choose to keep it lighter. The meatless version would work as well. Just switch out the canned soup suggested here for cream of celery and I swear it will taste every bit as good, just lighter.
So, now as long as we are discussing substitutions. If you are concerned about sodium, as I always am, then you have a couple of options. You could switch out the condensed soup base for broth and add milk or cream. OR, hunt down some low sodium canned cream of chicken or cream of celery. Those products are out there.
What you don’t want to do though is sacrifice taste.
But, when in doubt I always make my own with a broth base. That way I can control the salt.
Table of Contents
Our Chicken Vegetable Chowder Recipe
Anyways here is the actual chicken vegetable chowder recipe that we used. One final note though – if you know me at all then you also know that I watch my blood pressure so I never add more salt to any recipe. It’s genuinely not needed and is a super lazy way to season food and recipes, if you ask me. But, my goal is always to keep our food low sodium.
Chicken Vegetable Chowder
- 1 whole carrot chopped
- 1/2 onion diced
- 1 stalk celery diced
- 5 whole peeled white potatoes
- 2 cans cream of chicken condensed soup
- 5 cups water
- 2 tbsp butter
- 2 tbsp white flour or corn starch
- 1/3 cup chopped cooked chicken breast
- Chop the carrot, celery and onion.Chop the potatoes after they've been peeled and washed.
- On medium heat add the butter to the sauce or soup pan and melt slowly.
- Add the carrot, onion and celery to the butter and cook until they soften (5-7 minutes). Alternatively, if you don't mind dishes, you can always sautee these vegetables in a frying pan and then add them into the mixture. Sometimes that seals in the flavour a bit more. Add the cubed potatoes.
- Add the canned soups to the vegetables and quickly add the water and stir. Increase heat slightly and stir. (Be cautious with chowder as it will curdle if cooked on too high a temperature. Stir often and watch carefully.) The potatoes have to soften up so that takes easily half an hour.
- Add precooked strips of chicken breast chopped thinly.
- In a separate cup add the flour or corn starch to 1-2 tbsps of water and mix until it makes a paste.
- When the chowder base is bubbling slightly, add the thickening mixture above – the flour/ or cornstarch mixture. Stir it in carefully and slowly and watch it thicken.
- When the chicken and vegetable chowder is thick enough then reduce heat to low and ladle it into bowls for lunch or for an appetizer. Serve with tea buscuits or buttermilk biscuits.
Have You Made Chowder Before?
What is your favourite soup or chowder recipe?
Looking for More Ideas?
WE love this Italian Wedding Soup recipe. It is our favourite. Also, keep frozen kale on hand always and you can add it to several soups for an extra kick of fibre and nutrition.
Serve this chowder with Buttermilk Biscuits or Tea Biscuits.