Smoked Chicken And Vegetable Chowder Recipe

Name: Smoked Chicken And Vegetable Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: Olive Oil; 2 tablespoons butter; 1 medium onion, chopped; 2 stalks celery, chopped; 8 ounces cremini mushrooms, sliced; 2 tablespoons vegetable oil; 2 medium potatoes, peeled and diced; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 3 cups chicken broth; Half And Half; Roma Tomatoes; 1 cup cauliflower florets; 1 cup broccoli florets; 1 medium carrot, diced; Red Bell Pepper; 1/2 zucchini, diced; 1/2 cup shredded Monterey Jack cheese; Smoked Gouda Cheese; 1/4 cup chopped fresh basil; 2 cups cooked smoked chicken; salt, to taste; pepper, to taste; hot sauce, to taste; 1 cup heavy cream; 1 (14.5 ounce) can diced tomatoes, undrained; 1/2 green bell pepper, diced; 1 cup shredded cheddar cheese

Indulge in this creamy, dreamy Smoked Chicken & Vegetable Chowder! Perfect for a cozy night in, this hearty soup is bursting with smoky flavor and tender vegetables. Serve it in crusty bread bowls for an unforgettable experience – your family will be asking for seconds! Easily customizable with your favorite veggies and adaptable to use unsmoked chicken breast.

Prep Time 20 mins

Cook Time 40 mins

Calories 431.5 kcal

Protein 19g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Smoked Chicken And Vegetable Chowder

Olive Oil
2 tablespoons butter
1 medium onion, chopped
2 stalks celery, chopped
8 ounces cremini mushrooms, sliced
2 tablespoons vegetable oil
2 medium potatoes, peeled and diced
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken broth
Half And Half
Roma Tomatoes
1 cup cauliflower florets
1 cup broccoli florets
1 medium carrot, diced
Red Bell Pepper
1/2 zucchini, diced
1/2 cup shredded Monterey Jack cheese
Smoked Gouda Cheese
1/4 cup chopped fresh basil
2 cups cooked smoked chicken
salt, to taste
pepper, to taste
hot sauce, to taste
1 cup heavy cream
1 (14.5 ounce) can diced tomatoes, undrained
1/2 green bell pepper, diced
1 cup shredded cheddar cheese

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How to Make Smoked Chicken And Vegetable Chowder

Melt 2 tablespoons of oil and 2 tablespoons of butter in a 6-quart heavy kettle over medium heat. Add 1 medium onion (chopped), 2 stalks celery (chopped), and 8 ounces cremini mushrooms (sliced) and cook, stirring occasionally, until onions are softened (about 5-7 minutes).
Scrub 2 medium potatoes (peeled and diced into 1/4-inch pieces) under running water.
Add the diced potatoes and 2 cloves garlic (minced) to the kettle. Cook, stirring, for 2-3 minutes.
Stir in 1/4 cup all-purpose flour and cook over moderately low heat for 2 minutes, stirring constantly to prevent lumps.
Whisk in 3 cups chicken broth and 1 cup heavy cream. Bring to a boil, stirring continuously.
Add 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup cauliflower florets, 1 cup broccoli florets, 1 medium carrot (diced), 1/2 green bell pepper (diced), 1/2 zucchini (diced), 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese, 1/4 cup chopped fresh basil, and 2 cups cooked smoked chicken (or 2 cups cooked unsmoked chicken breast, shredded). Simmer, stirring occasionally, for about 20 minutes, or until vegetables are tender.
Season the soup with salt, pepper, and hot sauce to taste.
Serve immediately in bread bowls for the ultimate comfort food experience!
Makes approximately 8 servings.