When I’m looking to get warm on a chilly day, I typically crave soup. Either chicken and dumpling or noodle, or my favorite chicken enchilada.
Vegetable (and Chicken) Chowder
Ingredients
- 1 c chopped carrots (about 2 large carrots)
- 1/2 c chopped onion (about 1/2 medium yellow onion)
- 2 Tbsp unsalted butter
- 3 medium russet potatoes, cubed
- 32 oz chicken broth (or enough to submerge veggies)
- 3 c cooked, shredded chicken
- 8 oz baby bella mushrooms quartered
- 2 c shredded cheddar cheese
- 14.75 oz cream-style corn
- 12 oz evaporated milk
- 12 oz frozen peas
- bacon bits for garnish
Instructions
- In a large stockpot or Dutch oven, melt butter over medium-high heat. Add carrots and onions and cook three to five minutes, or until just tender.
- Add cubed potatoes and broth, and bring to a boil. Continue boiling for 15-20 minutes, or until fork tender. Using a potato masher, quickly mash about half of the large chunks of potatoes.
- Add all remaining ingredients, except the bacon bits, and stir to combine. Bring to a simmer, and cook for a further 3-5 minutes to heat through. Spoon into bowls and garnish with bacon bits (and extra cheese) as desired.
But a few years ago, while visiting my parents, my mom made this particular soup. Not being one who usually likes vegetables, I was a tad wary, but found that I actually liked the stuff!
The recipe comes from Taste of Home, and is supposed to be relatively healthy.
I had to change that. 🙂
So, instead of reduced fat cheese, I used regular cheese. I also increased the amount of potatoes, mushrooms, and chicken broth, from the amount that ToH had to make up for the increased veggies. As a result, the number of servings increased.
Protein, like chicken or turkey, is optional, though every time I’ve made the soup, I’ve added it.
Pair the soup with a chunk of bread, or make yourself a grilled cheese or melt to go along with it. Or eat it on its own.
Yum!
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