Creamy Chicken Chowder

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Serving: 8
Prep Time: 25 minutes
Cooking Time: 34-37 minutes

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Note: Wash hands with soap and water.
1. In a large skillet over medium heat, add oil and 1 tablespoon butter. Once hot, add onion and garlic and saute for 5 minutes. Add potatoes, squash, asparagus, celery and salt and pepper to taste and saute for 10 minutes; remove from heat.
2. In a large soup pot or Dutch oven over medium-high heat, bring chicken broth to a boil. Reduce heat and add the sautéed vegetables and peas. Cover and let simmer for 12 to 15 minutes or until vegetables are tender; add chicken.
3. In a medium saucepan over medium heat, add remaining butter. Once melted, stir in flour until smooth; gradually stir in milk. Add bay leaf, oregano, basil and rosemary. Bring to a boil and cook and stir for 2 minutes or until thickened.
4. Gradually stir this mixture into broth mixture and cook for an additional 5 minutes or until heated through. Remove bay leaf before serving.
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Nutrition Facts

Nutrition Information Per Serving
Calories: 274 (Calories from Fat: 126)
Total Fat: 14g (Saturated Fat: 7g)
Protein: 22g
Total Carbohydrates: 17g (Dietary Fiber: 2g
Sugars: 6g)
Cholesterol: 74mg
Sodium: 343mg