Chickumber Chowder
Chickumber Chowder offers a creamy, flavorful blend of chicken, cucumbers, and herbs, perfect for a refreshing yet hearty meal suited for family dinners or entertaining guests.
Ingredients
- 1/2 cup chopped onion ⓘ
- 1/4 cup butter or margarine ⓘ
- 1/4 cup flour ⓘ
- 1/2 teaspoon seasoned salt ⓘ
- 1/4 teaspoon white pepper ⓘ
- 3 cups chicken broth ⓘ
- 5 medium cucumbers, peeled, halved lengthwise, seeded and diced ⓘ
- 1 cup cubed cooked turkey or chicken ⓘ
- 1/2 cup long grain rice ⓘ
- 2 tablespoons lemon juice ⓘ
- 2 bay leaves ⓘ
- 1 cup light cream ⓘ
- 1/4 cup snipped parsley ⓘ
Instructions
- In a three-quart saucepan, sauté onion in butter or margarine until tender but not brown.
- Blend in flour, seasoned salt, and white pepper. Stir in chicken broth.
- Cook and stir until thick and bubbly.
- Add diced cucumbers.
- Cover and simmer for 10 minutes.
- Pour half the mixture into a blender or food processor.
- Cover and blend on medium for 30 seconds.
- Return all the mixture to the saucepan and heat through.
Tips & Substitutions
For a creamier texture, consider blending more of the chowder and adding an extra splash of lemon juice for brightness. If you don't have fresh cucumbers, you can use frozen ones, but reduce the cooking time slightly. To enhance flavor, substitute seasoned salt with your favorite herb blend. This chowder pairs well with American recipes like Fried Chicken I for a hearty meal.
Serving Suggestions
Serve the chowder hot, garnished with fresh parsley for a pop of color. It pairs wonderfully with a side of crusty bread or a simple salad to balance the richness. For a complete meal, consider serving it alongside Turkey Super Dressing, which complements the flavors beautifully.
Storage & Reheating
Store leftover Chickumber Chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the chowder thickens too much, add a splash of chicken broth or cream to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Chickumber Chowder contains roughly 1911 calories, with 37g protein, 284g carbohydrates, and 75g fat. It is an excellent source of iron (212% of the Daily Value), dietary fiber (101% of the Daily Value), and protein (74% of the Daily Value). Note that it is relatively high in sodium, at 2084mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use zucchini instead of cucumbers in this recipe?
Yes, zucchini can be a good substitute for cucumbers. It will provide a different flavor and texture but will still yield a delicious chowder. Just be sure to adjust the cooking time as zucchini cooks faster than cucumbers.
How can I make this chowder vegetarian?
To make the Chickumber Chowder vegetarian, substitute chicken broth with vegetable broth and omit the turkey or chicken. You can add more vegetables or legumes to maintain heartiness, such as diced potatoes or chickpeas.
Can I freeze leftover chowder?
Freezing chowder is generally not recommended due to the cream, which can separate upon thawing. However, you can freeze the base without cream and add it later when reheating. Store in an airtight container for up to 2 months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).