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Email to Master Chef Don F. Easley Jr.      

    Creamy Chicken Vegetable Chowder

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    "Delicious blend of fresh veggies, cheese and chicken. EASY!" Serves 10

    List of Ingredients

    1 tablespoon and 2 teaspoons olive oil
    2 red onion, diced
    5 cloves garlic, minced
    2 red bell pepper, diced
    5 potatoes, diced
    5 carrots, diced
    13-1/3 cups chicken broth
    1-3/4 pounds skinless, boneless chicken breast halves - chopped
    2 (1 ounce) packages ranch dressing mix
    1-3/4 teaspoons crushed red pepper flakes
    salt to taste
    ground black pepper to taste
    13 ounces processed cheese food, shredded
    2 (16 ounce) packages frozen green beans
    1/3 cup and 1 tablespoon and 1 teaspoon butter
    1/3 cup and 1 tablespoon and 1 teaspoon all-purpose flour


    Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender.
    Mix in potatoes, carrots, and chicken broth.
    Bring to a boil.
    Reduce heat to low and simmer 20 minutes.
    Stir chicken into the pot.
    Season soup with ranch dressing mix, crushed red pepper, salt, and pepper.
    Stir in processed cheese until melted.
    Mix in green beans just before making the roux.
    Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux.
    Mix into the soup to thicken.
    Continue cooking 5 minutes.




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