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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.
40 min
55 min
6 servings

What You Need

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