Chicken and Cheese Chowder is a delicious hearty chowder with corn, bell peppers, bacon, and of course chicken & cheese. It’s comfort food on a cold day.
Chowders are such a wonderful comfort food especially in the heart of winter. They tend to be hearty which is helpful in the winter when you are trying to stay warm.
What makes a chowder?
Chowders are a thick chunky soup made with a white sauce base. Although Manhattan Chowder is made with a tomato sauce base.
What is the difference between soup and chowder?
Soup encompasses many different dishes that combine water, milk or stock with vegetables and/or meat. Chowder is a type of soup. Bisque & stew are also types of soup.
We love chowders in our house. It is about the only soup I can get The Hardworking Husband to eat willingly. Although he says he doesn’t like potato soup. How can you live in Idaho and not like potato soup?!
Or are you looking for other soups?
- 4 Tbsp butter
- 1 whole onion, chopped
- 6 slices bacon, cut into pieces
- 2 whole bell peppers, red and orange, diced
- 2 cups frozen corn
- 2 cups chicken, cooked and shredded
- 1/4 cup flour
- 3 cups chicken stock
- 2 cups half & half
- 2 cups Monterey Jack cheese, grated
- 1/3 cup green onions, sliced
- In your dutch oven or large pot, melt butter on medium high heat.
- Add onions & bell peppers and sauté until onions are translucent and peppers are tender.
- In a separate pan, cook bacon pieces.
- Add corn to dutch oven and cook for another minute.
- Add bacon & chicken to the vegetable mixture.
- Sprinkle flour over the mixture and stir to combine.
- Add stock and stir. Continue to cook on medium high heat to thicken the mixture.
- Once thickened, reduce heat to low, add half & half and simmer for another 15 minutes.
- Add cheese and green onions, stir to combine. Once cheese has melted,
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