Smoked Chicken and Vegetable Chowder
- Ready In:
- 40mins
- Ingredients:
- 24
- Serves:
-
8
ingredients
- 1⁄4 cup olive oil
- 3 tablespoons butter
- 3 medium onions, chopped
- 2 stalks celery, chopped
- 1 cup sliced mushrooms
- 1⁄2 cup vegetable oil
- 1 large baking potato
- 3 cloves garlic, minced
- 1⁄4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups half-and-half
- 3 roma tomatoes, seeded and cut into 1/4-inch dice
- 1⁄2 cup small cauliflower, pieces
- 1⁄2 cup small broccoli floret
- 1⁄4 cup diced carrot
- 1⁄4 cup diced red bell pepper
- 1⁄2 cup zucchini, rounds or diced
- 1⁄2 cup shredded monterey jack cheese
- 1⁄2 cup shredded smoked gouda cheese
- 2 tablespoons chopped fresh basil
- 3 boneless skinless smoked chicken breasts, cubed
- salt
- white pepper, to taste
- hot sauce, to taste
directions
- Melt together oil and butter in a 6-quart heavy kettle and cook the onions, celery, and mushrooms over moderate heat stirring, until onions are softened.
- Scrub potato under running water, peel and cut into 1/4-inch dice; add potato and garlic to kettle and cook, stirring, for 2-3 minutes.
- Stir in the flour and cook over moderately low heat for 2 minutes while continuing to stir.
- Whisk in 3 cups of the broth and the half and half and bring to a boil, stirring.
- Add the tomatoes, cauliflower, broccoli, carrot, bell pepper, zucchini, cheeses, basil, and chicken and simmer, stirring occasionally (and adding enough of remaining cup of broth to thin soup to desired consistency) for about 20 minutes, or until vegetables are tender.
- Season soup with salt and pepper and hot sauce, to taste.
- Good served in bread bowls!
- Makes about 8 cups.
- You can use cooked un-smoked chicken breasts, too.
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>