Chicken Vegetable Chowder
Easy to make and nutritious chicken vegetable chowder recipe that makes a comforting soup
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1bowlCalories: 302kcalCarbohydrates: 16gProtein: 14gFat: 21gSaturated Fat: 12gCholesterol: 53mgSodium: 650mgPotassium: 360mgFiber: 2gVitamin A: 4000IUVitamin C: 32mgCalcium: 400mgIron: 1mg
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