Weekend Chowder
A hearty, creamy chicken and vegetable chowder with mild curry flavor, perfect for comforting family dinners or using up leftover ingredients quickly.
Ingredients
Instructions
- In a saucepan, stir cream of chicken soup.
- Gradually stir in chicken broth and water to prevent lumps.
- Add cubed, peeled potatoes and bring to a boil; cook for 5 minutes.
- Add frozen mixed vegetables, cooked chicken, green pepper, and curry powder.
- Reduce heat to low, cover, and simmer for 5 minutes or until vegetables are tender.
Tips & Substitutions
For a creamier chowder, consider adding a splash of heavy cream or half-and-half toward the end of cooking. If you prefer a different flavor profile, you can substitute the curry powder with smoked paprika or cumin. Fresh herbs like thyme or parsley can enhance the dish as well. Adjust the vegetable mix based on seasonal availability or personal preference for a unique twist.
Serving Suggestions
Serve the chowder hot, garnished with fresh herbs for a pop of color. It pairs beautifully with crusty bread or a side salad for a complete meal. For a heartier option, consider serving it alongside a slice of Easy Company Chicken Breasts for a satisfying weekend feast. This chowder also works well as a starter for a cozy dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chowder on the stovetop over medium heat, stirring occasionally. If it thickens too much, add a bit of water or chicken broth to reach your desired consistency. Avoid reheating in the microwave, as it may not heat evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Weekend Chowder contains roughly 639 calories, with 19g protein, 92g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (151% of the Daily Value), iron (85% of the Daily Value), and potassium (45% of the Daily Value). Note that it is relatively high in sodium, at 920mg per serving (40% 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 fresh vegetables instead of frozen?
Yes, you can use fresh vegetables! Just ensure to chop them into small, even pieces and adjust the cooking time accordingly, as fresh vegetables may require slightly longer to become tender. Carrots, corn, and green beans are great additions for extra flavor and texture.
Is this chowder suitable for freezing?
While the chowder can be frozen, be aware that the texture of the potatoes and vegetables may change upon thawing. To freeze, let the chowder cool completely, then transfer it to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I add to make it spicier?
To add some heat, you can include red pepper flakes or a dash of hot sauce while cooking. Another option is to sauté diced jalapeños with the green pepper at the beginning. Adjust the amount according to your spice preference for a flavorful kick!
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).