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Soups/stews

Chicken Chowder

Chicken Chowder recipe
Recipe and Photo by: Better Homes and Gardens
Chicken breasts and loads of vegetables make this main dish soup filling and satisfying. And that creamy texture? That's dairy sour cream, not cream.
time
prep:
40 min
total:
55 min
servings
total:
6 servings

What You Need

1
 pound boneless skinless chicken breasts
1
 tablespoon olive oil or cooking oil
1
medium  onion, chopped (1/2 cup)
1
medium  green, yellow, or red sweet pepper, coarsely chopped
3
cloves  garlic, minced
2 to 3
 jalapeno chile peppers, seeded and finely chopped
2
small  zucchini and/or yellow summer squash, coarsely chopped
2
 14-ounces cans reduced-sodium chicken broth
1
 10-ounce package frozen baby lima beans or one 12-ounce package frozen sweet soybeans ( edamame)
2
teaspoons  ground cumin
2
teaspoons  ground coriander
1/4
 teaspoon salt
1/4
 teaspoon ground black pepper
1
 8-ounce carton dairy sour cream
2
tablespoons  all-purpose flour
 Salt and ground black pepper
 Shredded Monterey Jack or asadero cheese (optional)

Make It

1. Cut chicken into cubes. In a 4-quart Dutch oven heat oil over medium heat. Add chicken, onion, sweet pepper, garlic, and jalapeno peppers; cook and stir until chicken is browned and vegetables are tender. Add zucchini; cook 2 minutes more. Add broth, lima beans, cumin, coriander, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. In a small bowl stir together the sour cream and flour.

2. Whisk sour cream mixture into soup. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. To serve, ladle into bowls. Season to taste with salt and ground black pepper. Sprinkle with cilantro and cheese. Makes 6 servings (8 cups total chowder).

Kraft Kitchens Tips

Cooking Club Directions
Prepare as above through Step 1. Divide flour-sour cream mixture into small storage or freezer containers for each member. Divide soup and transfer to 3-quart storage containers or 3-quart freezer containers for each member. Cover and refrigerate up to 3 days or freeze up to 1 month.
Better Homes and Gardens Test Kitchen Tip
You can use a 12-quart pot to make a double batch. Cook chicken at pound at a time (if you try to cook more, the chicken won't brown).
Reheating and Serving
Thaw chowder, if frozen, in refrigerator 24 hours. Transfer thawed or refrigerated chowder to a 4-quart Dutch oven. Bring to boiling, stirring frequently. Stir sour cream mixture and add. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve as above.
K:63585v0:147551     Copyright - © [1994-2013] Meredith Corporation
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