Creamy Chicken Vegetable Chowder
Creamy Chicken Vegetable Chowder offers a comforting blend of tender chicken, sweet corn, mushrooms, and green chiles in a rich, cheesy broth. Perfect for cozy dinners, it combines savory flavors with a creamy texture, making it a crowd-pleasing dish for family gatherings or casual get-togethers.
Ingredients
- 1 1/2 cups milk ⓘ
- 1 cup chicken broth
- 1 can cream of potato soup ⓘ
- 1 can cream of chicken soup ⓘ
- 2 cups cubed cooked chicken ⓘ
- 1/3 cup chopped green onions ⓘ
- 1 (11 oz.) can whole kernel corn with sweet peppers, undrained ⓘ
- 1 (4.5 oz.) jar sliced mushrooms, undrained ⓘ
- 1 (4 oz.) can chopped green chiles, drained ⓘ
- 1 1/2 cups shredded Cheddar cheese ⓘ
Instructions
- Combine milk, chicken broth, and both canned soups in a 4-quart saucepan.
- Blend well.
- Add cooked chicken, chopped green onions, corn with peppers, chopped green chiles, and sliced mushrooms.
- Mix well.
- Cook over medium heat for 5 to 8 minutes or until thoroughly heated.
- Remove from heat.
- Add shredded Cheddar cheese.
- Stir until melted.
Tips & Substitutions
For a bit more flavor, consider adding herbs like thyme or rosemary. If you want a lighter version, substitute half of the milk with low-fat yogurt. You can also swap the green chiles for jalapeños for some heat. This chowder can be thickened further by adding a cornstarch slurry if desired. Pairing this with crusty bread makes for a heartier meal.
Serving Suggestions
Serve this creamy chowder with a sprinkle of extra green onions on top for a fresh finish. It pairs beautifully with crusty bread or a side salad for a complete meal. Consider serving it alongside Grandma Robbie'S Fried Chicken Nuggets for a fun family dinner or as a comforting weeknight meal.
Storage & Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to three days. When reheating, do so gently on the stovetop over low heat, stirring frequently to prevent the cheese from clumping. You can also add a splash of milk to restore creaminess when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Chicken Vegetable Chowder contains roughly 718 calories, with 36g protein, 50g carbohydrates, and 43g fat. It is an excellent source of vitamin D (163% of the Daily Value), protein (73% of the Daily Value), and calcium (72% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1961mg per serving (85% 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 raw chicken instead of cooked chicken?
While this recipe calls for cubed cooked chicken, you can use raw chicken by cooking it first in the saucepan before adding the other ingredients. Just ensure it's fully cooked through before serving to avoid any food safety issues.
Can I freeze the chowder?
Yes, this chowder can be frozen for up to three months. To freeze, let it cool completely, then transfer to airtight containers. When ready to eat, thaw in the refrigerator overnight and reheat on the stove. Be aware that the texture may change slightly after freezing.
What can I substitute for Cheddar cheese?
If you're looking for a substitute for Cheddar cheese, you can use Monterey Jack or Gruyère for a different flavor profile. Both will melt well and complement the chowder nicely without overpowering the other ingredients.
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).