Cheddar Chicken Chowder

  • carolfitz Posted: 12/06/08
    Worthy of a Special Occasion

    Started yesterday up to "add corn" and finished today with the milk & cheese. Followed directions but had more than a pound of chicken, used skim milk and 1 cup of 75% fat-free cheese, 3 cloves garlic, added 1/4 tsp ancho chile powder. Topped with scallions along with the bacon for additional color and set a bottle of Chipotle Tabasco on the table. Popular with the guys but I prefer CL's cheesy Chicken & Wild Rice soup for a snowy day.

  • medigirl92 Posted: 06/06/09
    Worthy of a Special Occasion

    I love this recipe, and my coworkers have started making it too. I usually use rotisserie chicken, add cayenne pepper, and top with the bacon, diced avocados, chopped cilantro, and a little bit of extra cheese.

  • demopo Posted: 02/18/11
    Worthy of a Special Occasion

    I don't know what all the raves were about. As suggested, I used more bacon, salt, pepper and garlic than recommended and it was still blah. My entire family thought so. Would not make again.

  • nyca5124 Posted: 02/14/09
    Worthy of a Special Occasion

    I have made this soup a bunch of times, it is absolutely fantastic. The only change I make is to add extra bacon. I stir in the 2 bacon strips into the soup, and then put a little crumbled bacon and cheese on each serving. It also freezes and reheats well for leftovers.

  • Cybill Posted: 11/29/08
    Worthy of a Special Occasion

    Fantastic soup... left my family fighting over the left overs.

  • SoupLover Posted: 12/01/08
    Worthy of a Special Occasion

    As I write my review, a pot of this soup is on my stove. It's not only my favorite soup to make, but my husband's favorite to eat! I've made it according to the recipe many times, but I prefer it with leftover roasted chicken off the bone. It has a little more flavor. I'm currently trying it with leftover turkey from Thanksgiving, and it smells delicious. I've sometimes left out the potatoes to reduce the carb content, and it's still wonderful! Great first course for a dinner party, too.

  • rconnor20 Posted: 10/21/10
    Worthy of a Special Occasion

    I made this last night and it was really good! Will definitely add this to the winter soup rotation. I read through some of the reviews and incorporated several suggestions. I added a bit of extra seasoning: a little each of cayenne, chili powder and cumin. I also made extra bacon and put some into the soup early on. I topped with scallions, bacon and shredded cheese. I also used leftover roast chicken. Very tasty!

  • csaunders80 Posted: 02/06/09
    Worthy of a Special Occasion

    I have been making this recipe for years and it is one of my husband's favorites. I am just about to make a pot for dinner tonight. I usually follow the recipe minus the red peppers and it turns out great every single time. Absolutely a 5 star recipe!

  • JIMMIC Posted: 04/21/10
    Worthy of a Special Occasion

    Awesome!! We have been making this for years. Without a doubt my favorite from the soup/chowder category! We make it as the recipe reads and serve with warm biscuits.

  • TJsMom Posted: 01/26/12
    Worthy of a Special Occasion

    This is definitely one of our favorite soups and have been making it for years (and the only soup my picky daughter will eat). I use additional potatoes, cheese (usually Velveeta &/or Cooper Cheese) and of course WAY more bacon (although I do only sautee the 2 strips in which to cook the chicken, onion, bell pepper and garlic). Instead of the 2 cups of milk, I use 1 can fat free evaporated milk, and instead of 4 1/2 cups chicken broth, I've found that 2 cans are enough. Like another reviewer, I too serve with biscuits.

  • rcturner525 Posted: 01/02/13
    Worthy of a Special Occasion

    We've loved this recipe since it first came out, and I was first learning to cook! It's great on a cold, rainy day. I don't think it needs it, but sometimes I add some spices just to change it up... today I added a bit of chili powder and some smoked paprika. A great recipe that's easy and delicious.

  • esinnigen Posted: 03/30/12
    Worthy of a Special Occasion

    Everyone seems to love this soup. It is so thick an rich that you think there is cream in it. I usually add a chopped chipotle chili to it because my husband and I like it spicy. I also use turkey bacon, cooked crisp.

  • Waneeta Posted: 10/03/12
    Worthy of a Special Occasion

    Hello from Chef Wow! I just made this recipe a little healthier by reducing the sodium & fat. Here's how: ~use 1 can fat free evaporated milk in place of 2% milk adding 4 ounces water to make 2 cups ~ use sodium & fat free chicken broth ~ add 1/4 cup fine diced celery ~omit the 1/4 teaspoon salt, (natural salt in celery & bacon has plenty) ~added 1/2 teaspoon black pepper ~added 1/8 teaspoon cayenne pepper Served this with low fat, low sodium corn bread for a filling satiating meal. Bon Appetit!

  • outlander Posted: 09/28/13
    Worthy of a Special Occasion

    I've been making this soup since I originally read it in Cooking Light magazine as a newlywed. One of the first soup recipes I made on my own. My husband and I have always liked it very well. I don't know how some of the reviewers could say it is bland, it's a very tasty soup. We usually do add a bit more bacon than called for, but otherwise follow the recipe as written. Perfect soup for a cool or rainy fall day. I'm making it tonight in fact.

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