Best 2 Cheddar Chicken Chowder Recipes

Craving a warm and comforting meal that's perfect for chilly days? Look no further than our delightful Cheddar Chicken Chowder! This creamy and flavorful soup is packed with tender chicken, hearty vegetables, and a generous helping of melted cheddar cheese. Served with a side of crusty bread or crackers, it's a satisfying and easy-to-make dish that the whole family will love.

In addition to the classic Cheddar Chicken Chowder, this article also features a collection of other chowder recipes to tantalize your taste buds. From the smoky and savory Bacon Corn Chowder to the seafood-packed New England Clam Chowder, there's a chowder here for every palate. And for those with dietary restrictions, we've included a luscious Vegetarian Chowder that's just as satisfying as its meat-based counterparts. So grab your spoon and get ready to indulge in a comforting and delicious chowder experience!

Check out the recipes below so you can choose the best recipe for yourself!

CHEDDAR CHICKEN CHOWDER

Cheddar Chicken Chowder image

Make and share this Cheddar Chicken Chowder recipe from Food.com.

Provided by Little Suzy Homemak

Categories Chowders

Time 1h

Yield 7 serving(s)

Number Of Ingredients 13

Ingredients

2 slices bacon
1 lb boneless skinless chicken breast, cut into bite size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole kernel corn
1/2 cup all-purpose flour
2 cups milk
3/4 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside.
Add the chicken, onion, bell pepper and garlic to the drippings in the pan; saute for 5 minutes. Add broth and potato and bring to a boil. Cover and reduct heat. Simmer for 20 minutes or until potato is tender. Add corn; stir well.
Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and pepper. Top with crumbled bacon.

CHICKEN, WHITE BEAN, CORN & CHEDDAR CHOWDER

Chicken, White Bean, Corn & Cheddar Chowder image

WOW. This is the most delicious chowder I've had in a long time. I didn't have half-and-half or whipping cream so I used evaporated milk. I also didn't have any cheese, but the flavors are so great you can skip it. I added some creamed corn to this because I wanted more corn in the recipe, and I also added an additional can of white beans (personal preference). I loved that I could boil my chicken and have the stock ready. This is a definite make-again recipe courtesy of Spilling the Beans.

Provided by AmyZoe

Categories Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 slices bacon
onion (large, finely chopped)
1 stalk celery, chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin or 1 teaspoon thyme
4 cups chicken stock
1 -2 potato (thin-skinned, diced)
2 cups white beans (cooked) or 19 ounces white beans (rinsed and drained)
12 ounces kernel corn (or kernels scraped from 2 corn cobs)
1 cup chicken (cooked and chopped)
1/2 cup half-and-half or 1/2 cup whipping cream
1 cup old cheddar cheese, shredded
salt
pepper

Steps:

In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
Transfer it to paper towels to drain and cool, then crumble and set it aside.
If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
Add the flour and cumin and cook, stirring, for another minute.
Stir in the stock, potatoes, and beans and bring to a simmer.
Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
Add the cheese and stir just until it melts.
Season with salt and pepper and serve hot, topped with crumbled bacon, if using.

Nutrition Facts : Calories 374.5, Fat 14, SaturatedFat 7.3, Cholesterol 38.1, Sodium 558.4, Carbohydrate 44.9, Fiber 6.5, Sugar 5.1, Protein 19.6

Tips:

Use a variety of vegetables. This will give your chowder more flavor and texture. Some good vegetables to use include carrots, celery, onions, potatoes, corn, and peas.
Cook the vegetables until they are tender but still have a little bit of crunch. You don't want them to be overcooked and mushy.
Use a good quality chicken broth. This will make a big difference in the flavor of your chowder. If you can, make your own chicken broth using leftover chicken bones.
Add the chicken and cheese towards the end of the cooking time. This will prevent the chicken from becoming overcooked and the cheese from becoming melted and gooey.
Season the chowder to taste. You may want to add salt, pepper, garlic powder, onion powder, or other spices.
Serve the chowder hot with a side of crusty bread or crackers.

Conclusion:

Cheddar chicken chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can have a hearty and flavorful chowder that the whole family will enjoy.

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