Creamy Chicken-Vegetable Chowder PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 18:11

Very hearty and tasty on a cold winter’s evening in South Louisiana 1 whole roasted chicken from your grocer’s deli counter 2 TBS butter 1 TBS olive oil ½ white onion, finely chopped 1 stalk celery, finely chopped ¼ bell...

Very hearty and tasty on a cold winter’s evening in South Louisiana

  • 1 whole roasted chicken from your grocer’s deli counter
  • 2 TBS butter
  • 1 TBS olive oil
  • ½ white onion, finely chopped
  • 1 stalk celery, finely chopped
  • ¼ bell pepper, finely chopped
  • 2 pods garlic, crushed
  • 1 can cream of potato soup
  • 1 can cream of chicken soup
  • 1 11-ounce can of Mexican-style corn, drained
  • 1 4 ½ ounce jar sliced mushrooms, drained
  • 1 4-ounce can chopped green chilies, drained
  • 1 can yellow cream style corn
  • 1 soup can of Half & Half
  • 4 cups chicken stock (from your pot)
  • ½ cup sliced green onions, chopped
  • 1 ½ cups shredded cheddar cheese
  • ¼ cup green onions, finely chopped
  1. Place roasted chicken into stock pot with enough water to barely cover; once water comes to boil, cook uncovered for 30 minutes and allow to sit in stock for additional 10-15 minutes
  2. Remove chicken from bones, chop, and set aside; strain stock and reserve
  3. In a soup pot, sauté onions, bell pepper, and celery in butter and olive oil under wilted and tender
  4. Add garlic and next 6 ingredients; cook uncovered, stirring occasionally, for 30 minutes
  5. Gradually add the Half & Half and chicken stock, then add the green onions; reduce heat to simmer, cover and cook for 1-2 hours
  6. Serve in individual soup cups or bowls and garnish with sprinkling of cheddar cheese and chopped green onions

Serves 6