creamy southwest chicken veggie chowder

How To Make creamy southwest chicken veggie chowder

• 1

  Add 3-4 chicken breasts to a large stock pot. Cover chicken with cold water and add 1T salt. Bring to a boil and reduce to a simmer for approximately 20-25 minutes to cook chicken through. Remove chicken from stock pot let cool enough to handle then remove skin & bones. Shred chicken or cut into bite size pieces and set aside. You may also use any precooked chicken you have leftover.
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  2

  In another large stock pot melt butter and saute onion & celery until opaque. Add carrot, parsnip & zucchini. Stir in flour and cook off for 2-3 minutes.
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  3

  Slowly stir in chicken stock and add potatoes, creamed corn, rotel, cream of chicken soup, bay leaf & dried thyme. Simmer for 20-25 minutes until potatoes are softened.
• 4

  Shut heat off and ladel about 1/2 of the soup into a large mixing bowl (reserving for texture).
• 5

  Using an emersion blender cream together the remaining soup in the pot until very smooth. (you can also use a regular blender or food processor) just be very careful it will be hot!
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  6

  Once creamed together you may add 1 can evaporated milk and return the reserved soup back to the pot. *The evaporated milk is purely optional*
• 7

  Add the drained green beans and stir gently bringing back to a very slight simmer then serve. If the chowder is too thick you can add water or broth to thin it down a bit.
• 8

  I like to serve with crusty bread or garlic breadsticks.
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