Try this Cheesy Vegetable Chicken Chowder recipe, or contribute your own.
Suggest a better descriptionSALT & PEPPER CHICKEN (~30 min to 1 hr)
- Slice two chicken breasts flat and pound to 1/4'' thickness
- Begin heating 10-12'' pan on low heat
- Pat chicken breasts dry with paper towels
- When pan is thoroughly heated, add canola oil
- Season chicken breasts on both sides with a pinch of salt and ground pepper
- When canola oil is shimmering, cook chicken breasts for 2 min on both sides or until internal temp reaches 165 degrees F
- Let chicken sit for 5-10 min before slicing
CHOWDER (1-2 hrs)
- Fill a large glass bowl with cold water (allow room for the potatoes)
- Dice the potatoes and add to the bowl of water and let sit for 5-10 min
- While the potatoes soak, mise the onions, carrots and celery
- Drain the potatoes and rinse vigorously
- Return potatoes to the glass bowl lined with paper towels
- Peel the garlic (remove the green root if it has sprouted)
- Melt the butter in a 6-8 qt heavy-bottomed stock pot on medium-low to medium heat
- Add the onions and stir frequently until soft (3-5 min) - you do not want to brown!
- Add the carrots and celery and continue stirring - you do not want to brown!
- While the carrots and celery soften, mince the peeled garlic
- Add the garlic and stir continuously for 1-2 min - you do not want to brown!
- Add the flour and stir continuously until it forms a white roux (1-2 min)
- Slowly add cold chicken stock and whisk continuously to avoid lumps
- Add cold milk and continue whisking
- Add dried potatoes and bring to a boil as quickly as possible (7-10 min) - whisk occasionally!
- Once boiling, reduce to a simmer and stir occasionally until potatoes are slightly tender (not fully cooked!)
- Add broccoli and stir occasionally until broccoli is slightly tender (not fully cooked!)
- Stir in the cheese and allow it to melt completely
- Add chicken and stir until warm (by now potatoes and broccoli should be cooked through)
- Add salt to taste
The Salt & Pepper Chicken can be prepared up to a day in advance.
You do not need to let the chicken come to room temp before prep - the time it will take to prep and the act of pounding it thin will be enough to warm it up.
Cooking the chicken with one pan must be done in batches to avoid crowding (for added flavor deglaze the pan with some of the chicken stock after each batch and then add it to the chowder later on).
Store-bought chicken stock will make this recipe too salty if you're not careful. When using it be sure to taste the chowder before adding any additional salt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 186 | ||
Calories from Fat: 80 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 29.6mg | 9 % | |
Sodium 359.3mg | 12 % | |
Potassium 420.5mg | 11 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 15.2g | ||
Protein 10g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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