Easy Cheesy Vegetable Chicken Chowder

Chicken Vegetable Chowder in a white lattice bowl.

Easy Cheesy Vegetable Chicken Chowder

This hearty and easy vegetable chicken chowder lives up to its name. It's easy and it's cheesy. And your family will love this hearty vegetable and chicken-packed soup. Once you've completed the chopping and quick cook on the stovetop and it's ready in around thirty minutes.

Course Soup, Stews and Chilis

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 441kcal

Author Lea Ann Brown

Ingredients

1 tablespoon butter
½ cup onion chopped
1 large potato chopped ½ inch cubes
1 cup water
1 cup broccoli florets
1 cup corn frozen
½ teaspoon dried thyme
2 cups milk
2 chicken breast halves cubed
10 ½ ounce can condensed cream of potato soup
1 cup cheddar cheese shredded
¼ teaspoon fresh ground black pepper
½ cup cheddar cheese shredded, for topping/garnish

Instructions

Heat a large saucepan or Dutch Oven over medium high heat. When butter has melted, add onion. Cook until soft, about 3 minutes.
Add chopped potato and water. Bring to a low boil and cook potatoes for 5 minutes. Add broccoli, corn, cubed chicken and thyme. (add raw chicken now if using cooked chicken, add in next step) Reduce heat and simmer covered, for 10 minutes, or until all vegetables are tender and chicken is cooked through. Do not drain.
If you're using chicken from a rotisserie chicken, or pre-cooked chicken breast, add the chicken now. Stir in milk, potato soup, pepper and 1 cup of the cheddar cheese.
Cook and stir over medium heat until cheese is melted and soup is heated through. Serve in shallow soup bowls (for appearance, so vegetables and chicken won't sink to the bottom) and sprinkle remaining cheese over each serving.

Notes

It's important to chop the potatoes into roughly ½ inch cubes. This will help them cook quicker.

Nutrition