Chicken and Cheese Chowder

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Total Time
40mins
Prep
20 mins
Cook
20 mins

This comes from one of my many cookbooks. Sweet potatoes add color and a slightly sweet flavor. You can also try yams for even more color.

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Ingredients

Nutrition

Directions

  1. Melt butter in Dutch oven over medium heat. Cook onion, cumin, and chicken 8-10 minutes, stirring occasionally, until chicken is no longer pink.
  2. Stir in sweet potatoes and broth. Heat to boiling, reduce heat to low. Cover and simmer about 10 minutes or until potatoes are tender.
  3. Stir in remaining ingredients except cheese and cilantro. Cook until hot. Gradually stir in cheese just until melted.
  4. Sprinkle each serving with cilantro, if using.
Most Helpful

5 5

5 5

This is the first chowder I've made, and we really enjoyed it! I accidentally forgot the salt - note to self: be sure to remember it next time. Instead of heavy whipping cream, I made a medium thick roux with low-fat milk; it seemed to work well. Good fall flavors, perfect for a chilly autumn evening.

5 5

This was excellent! I thought I wasn't going to like it as it was cooking (I never used cumin before), but I was wrong. It tastes soooo good. The only thing I did different was leave out the green chiles (personal preference). I wish I would've thought to add garlic, it would've went well in this soup.