Hurricane season is clearing out the pantry season for me. My husband likes it so much that he ate two servings in one sitting and suggested I should make it again in the future. So here I’m documenting the recipe to help remind me how to make it again. Hope you enjoy this Creamy Chicken Chowder with Vegetables and Pasta. Husband likes to eat this creamy chowder by itself while the kids like it with pasta.
- Cook time: 20 minutes
- Prep time: 10 minutes
- Serving size: 4-6
Ingredients: (insert picture of ingredients later)
- 1 can 14 oz Campbell’s Cream of Bacon
- 1 can Cambell’s Chunky Old Fashioned Potato Ham Chowder
- 1 bag 1.3 lb Birds Eye frozen vegetables
- 2/3 to 1 cup water + 1 Tbsp cornstarch
- ~1 tsp Morton’s Nature Seasoning
- ~1/2 Tbsp Goya’s Sazonador Total (Latin herbal spice mix)
- ~1 tsp roasted garlic powder
- ~1/2 tsp ginger powder
- 1/2 lb fettuccine (optional)
~ eyeball estimation – will update with exact measurements next time
For the pan grilled chicken:
- 2 chicken thighs – skinned, deboned, and diced
- 1/8 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp Morton’s Nature Seasoning
- 1/2 tsp Goy’a Saonador Total
- 1/4 tsp garlic powder
- 2 Tbsp olive oil
Note: Substitute chicken with 1/2 lb shrimp
Direction:
1. Prep the chicken and marinate it with the seasonings for about half an hour.
-insert picture later-
2. Cook the pasta. I used fettuccine this time. I cook fettuccine for 20 minutes total. I just break the fettuccine in half before putting it into the pot filled with water.
3. On high heat in a saucepan, empty the frozen vegetables, cream of bacon, and can of chowder. Cook for about five minutes. When vegetables are thawed in the mixture, turn to medium heat (#6 setting). Add in the seasoning mixture. Cook for about 15 to 20 minutes until the vegetables are soft. Add in the water with cornstarch mixture as you cook until desired thickness.
4. While cooking the creamy chowder, pan grill the cubed chicken with olive oil. I diced it small enough for Baby Ethan so it only took me about 3 minutes to pan grill the chicken. Immediately, pour the cooked chicken into the creamy chowder mixture and turn off the stove. Serve with pasta, biscuit, or by itself. Enjoy!
Backdrop is my favorite handmade crochet cowl. Here’s a stitch pattern in case you are a crochet addict like me.
