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Creamy Chicken Vegetable Chowder

SUBMITTED BY: OKIECOOK1

"Delicious blend of fresh veggies, cheese and chicken. EASY!"
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 3 potatoes, diced
  • 3 carrots, diced
  • 2 quarts chicken broth
  • 1 pound skinless, boneless chicken breast halves - chopped
  • 1 (1 ounce) package ranch dressing mix
  • 1 teaspoon crushed red pepper flakes
  • salt to taste
  • ground black pepper to taste
  • 1/2 pound processed cheese food, shredded
  • 1 (16 ounce) package frozen green beans
  • 1/4 cup butter
  • 1/4 cup all-purpose flour

DIRECTIONS

  1. Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
  2. Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.
  3. Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2006 by Old Aunt Penny's
Very flavorful. Even worked with "veggie shreds" instead of cheese for those who may be lactose intolerant and are missing the creamy soup recipes.

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2008 by ann monyak
WOW my 3 year old and 6 year old loved this even my picky husband with soup ate 3 helpings. I did change a little made my roux first after sauting the onions and garlic together then slowly added the broth. then followed recipe and added frozen peas and corn and little round noodles. Awsome only used half of the ranch dressing but gave a great flavor. thanks will make again.

0 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2007 by NGOUGH
Not bad, not bad at all. I would've preferred the roux to make the chowder a bit more thick, but all in all not bad for a Wed night dinner!

0 users found this review helpful


 
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Recipe Submitter:

OKIECOOK1
Photo by Allrecipes
Cooking Level: Expert
Home Town: Phoenix, Arizona, USA
Living In: Claremore, Oklahoma, USA
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 499

  • Total Fat: 23.7g
  • Cholesterol: 84mg
  • Sodium: 2298mg
  • Total Carbs: 41.8g
  •     Dietary Fiber: 6.7g
  • Protein: 29.4g

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