If you’re looking for a twist on traditional chicken soup, then you should try this recipe for Chicken and Vegetable Chowder. It’s simple, easy to make and comforting.
For the blending of the chowder, I used an immersion blender (stick blender) instead of transferring the soup in batches to a blender. If you do use a regular blender, let the chowder cool off a bit before blending. Also, remember to only fill the blender about 1/3 full and hold the lid down tightly with a towel (this is to prevent hot soup from spraying all over you and your kitchen when you turn the blender on). I used whole milk for the chowder, but I’m sure 2% would work fine, too. I would definitely not use nonfat milk, though. Serve the chowder with crusty bread and a salad.
Chicken & Vegetable Chowder
-recipe from The Big Book of Soups & Stews byMaryana Vollstedt
Pureed vegetables and rice are the thickening agents in this delicious soup. It is made without cream but is still rich tasting. This will be a family favorite. Serves 4-6.
1 cup chopped yellow onion
1 medium russet potato (about 1/2 pound), peeled and cubed
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, sliced
1/4 cup uncooked long-grain white rice
4 cups chicken stock or broth
1 cup buttermilk or milk
2 cups cubed cooked chicken breast
1 cup grated cheddar cheese
3/4 teaspoon salt
1/2 teaspoon dried thyme
freshly ground pepper to taste
In a large pot over high heat, bring vegetables, garlic, rice, and 3 cups of the stock to a boil. Reduce heat to medium-low and simmer, covered, until vegetables and rice are tender, about 20 minutes.
Transfer in batches to a food processor or blender and blend the soup until slightly chunky. Return to pot. Stir in remaining 1 cup stock, buttermilk or milk, chicken, cheese, salt, thyme and pepper. Simmer, uncovered, until cheese melts and flavors are blended, about 10 minutes. Serve.