This comforting Cheesy Chicken Chowder is the ultimate cozy meal for chilly evenings. It features tender chunks of skinless chicken breast simmered in a rich, velvety broth alongside soft turnips, potatoes, and aromatic onions. The secret ingredient is a generous amount of extra-sharp cheddar cheese, which melts into the soup to create a luxurious, creamy texture without needing heavy cream. A splash of sherry adds a subtle depth of flavor that elevates the dish from simple to sophisticated. Perfect for weeknight dinners or meal prep, this chowder is hearty enough to satisfy hungry appetites yet simple enough to prepare with pantry staples. Serve it hot with crusty bread for a complete, home-style experience that brings warmth and satisfaction to your table.
Cheesy Chicken Chowder
Description
This comforting Cheesy Chicken Chowder is the ultimate cozy meal for chilly evenings. It features tender chunks of skinless chicken breast simmered in a rich, velvety broth alongside soft turnips, potatoes, and aromatic onions. The secret ingredient is a generous amount of extra-sharp cheddar cheese, which melts into the soup to create a luxurious, creamy texture without needing heavy cream. A splash of sherry adds a subtle depth of flavor that elevates the dish from simple to sophisticated. Perfect for weeknight dinners or meal prep, this chowder is hearty enough to satisfy hungry appetites yet simple enough to prepare with pantry staples. Serve it hot with crusty bread for a complete, home-style experience that brings warmth and satisfaction to your table.Ingredients
Directions
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Cut the chicken breasts into bite-sized cubes.
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Peel and chop the turnips and red potato into small, uniform cubes.
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Minimize the garlic clove.
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Coat a large Dutch oven or heavy-bottomed pot with vegetable cooking spray and place over medium-high heat.
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Add the chicken, chopped onion, minced garlic, and a pinch of salt to the hot pot.
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Saut the chicken mixture for about 8 minutes, stirring occasionally, until the onions are tender and the chicken loses its pink color.
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Remove the chicken and vegetable mixture from the pot and set aside on a plate.
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Add the chopped turnips, red potato, and long-grain rice to the empty pot.
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Pour in the chicken broth and enough water to cover the vegetables by about an inch.
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Bring the liquid to a boil, then cover the pot, reduce heat to low, and simmer for 20 minutes, or until the vegetables are fork-tender.
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Carefully ladle about 3 cups of the hot vegetable and broth mixture into a blender container.
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Cover the blender lid securely (vent the steam if possible) and blend until smooth and creamy.
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Pour the blended mixture back into the pot with the remaining unblended vegetables and stir well to combine.
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Return the cooked chicken mixture to the pot.
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Stir in the milk, ensuring the heat is on low to prevent scorching.
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Gradually stir in the grated extra-sharp cheddar cheese, salt, and pepper until the cheese is fully melted and the soup is creamy.
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Cook for an additional 2-3 minutes, stirring constantly, to ensure the cheese is incorporated and the soup is heated through.
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Remove from heat and stir in the sherry.
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Garnish with sliced green onions if desired and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1282.0kcal
- % Daily Value *
- Total Fat 51.8g80%
- Saturated Fat 19.8g99%
- Cholesterol 311.8mg104%
- Sodium 2997.0mg125%
- Total Carbohydrate 91.6g31%
- Dietary Fiber 2.8g12%
- Sugars 68.5g
- Protein 98.1g197%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
