Creamy Smoked Chicken and Vegetable Chowder

Smoked Chicken and Vegetable Chowder Recipe

Overview

This Smoked Chicken and Vegetable Chowder is a rich, creamy soup that’s perfect for cozy evenings or casual gatherings. It pairs wonderfully with bread bowls, making it a hearty and satisfying meal. The recipe allows for flexibility with vegetable choices and offers an option to use un-smoked chicken breasts if preferred.

Recipe Details

• Cook Time: 30 minutes
• Prep Time: 10 minutes
• Total Time: 40 minutes
• Servings: 8
• Calories per Serving: 431.5
• Rating: 4 stars (based on 1 review)

Ingredients

• 1/4 cup olive oil
• 3 tbsp butter
• 3 onions, diced
• 2 stalks celery, diced
• 1 baking potato, peeled and diced into 1/4-inch pieces
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 quart (4 cups) chicken broth
• 1 cup half-and-half
• 4 roma tomatoes, diced (optional)
• 2 cups cauliflower florets
• 3 cups broccoli florets
• 1 carrot, peeled and sliced
• 1/2 red bell pepper, diced
• 1/2 zucchini, diced
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded smoked Gouda cheese
• 1/4 cup chopped fresh basil
• Salt and white pepper, to taste
• Hot sauce, to taste

Instructions

1. In a large 6-quart heavy kettle, melt the olive oil and butter together over moderate heat.

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2. Add diced onions, celery, and mushrooms to the kettle. Cook, stirring occasionally, until onions are softened.

3. Scrub the potato under running water, peel, and cut it into 1/4-inch dice. Add the diced potato and minced garlic to the kettle. Cook for an additional 2-3 minutes, stirring occasionally.

4. Stir in the all-purpose flour and cook over moderately low heat for about 2 minutes, continuing to stir.

5. Gradually whisk in 3 cups of chicken broth and the half-and-half. Bring the mixture to a boil, stirring constantly to prevent lumps.

6. Add the diced tomatoes (if using), cauliflower florets, broccoli florets, sliced carrot, diced bell pepper, diced zucchini, shredded Monterey Jack cheese, shredded smoked Gouda cheese, chopped basil, and smoked chicken.

7. Simmer the soup over medium-low heat, stirring occasionally. Add the remaining cup of chicken broth as needed to achieve the desired consistency.

8. Season the chowder with salt, white pepper, and hot sauce to taste. Adjust seasoning as necessary.

9. Serve the chowder hot, optionally in bread bowls for a comforting presentation.

10. Enjoy your delicious Smoked Chicken and Vegetable Chowder!

Notes

• Variations: Feel free to substitute different vegetables based on personal preference or seasonal availability. You can also use cooked, un-smoked chicken breasts instead of smoked chicken for a different flavor profile.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Nutritional Information (per serving)

• Calories: 431.5
• Total Fat: 36.7g
  • Saturated Fat: 12.6g
  • Cholesterol: 48.2mg
• Sodium: 551.1mg
• Total Carbohydrates: 17.5g
  • Dietary Fiber: 2g
  • Sugars: 4.2g
• Protein: 9.9g

Keywords and Categories

Keywords: Chicken, Poultry, Cheese, Vegetable, Meat, Kid Friendly, Potluck, < 60 Mins, Stove Top, Easy
Recipe Category: Chowders

This Smoked Chicken and Vegetable Chowder recipe is not only delicious and creamy but also versatile and adaptable to different tastes and occasions. Whether you’re hosting a potluck, preparing a quick family dinner, or simply craving a comforting soup, this recipe is sure to satisfy. Enjoy the rich flavors and hearty textures of this homemade chowder!