Tuesday, February 17, 2015

Creamy Chicken, Potato & Vegetable Chowder



Creamy Chicken, Potato & Vegetable Chowder






Ingredients
  • 1 medium onion, chopped
  • 1-2 tablespoons olive oil
  • 1 carton of chicken broth (32 oz)
  • 5 small to medium size Yukon Gold potatoes (or Russet Potatoes), peeled and cubed
  • 1 package of frozen mixed vegetables (corn, peas, green beans, carrots)
  • 3 medium boneless skinless chicken breast, cut into cubes or chunks
  • 1 tablespoon of butter (I use light butter)
  • 1 cup 2% milk, divided into ½ cup servings
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • 2 chicken bouillon cubes
  • 1 tablespoon of corn starch
  • ½ cup of water
  • 1/3 cup all-purpose flour
  •  parsley, optional
  • Shredded Mexican cheese blend, optional
  • Paprika, optional
Directions
  • 1. In a large saucepan, cook cubed chicken breast in olive oil and 1 tbsp of butter  until cooked (drain but keep 1 tablespoon of oil in the pan), stir in chopped onions heat until tender. Add broth, ½ cup of water, 2 bouillon cubes and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  • 2. Stir in the frozen corn/peas/green beans/carrots, ½ cup of milk, garlic powder, onion powder, salt and pepper.
  • 3. In a small bowl, whisk flour, 1 tablespoon of corn starch and ½ cup of  milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened.
  • 4. Serve in a bowl… Sprinkle with parsley, top with shredded cheese and a dash of paprika if desired. Have crackers or tortilla chips on the side and enjoy!

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