This fall chicken chowder recipe is enhanced with apple cider, which adds a unique flavor. I used chicken and apple sausage from Aidell’s, which complemented the diced chicken perfectly. A reader suggested using Italian sausage instead, which also worked well. If you use fresh sausage, brown it thoroughly and drain any excess fat before adding it to the chowder.
PrintFall Chicken and Vegetable Chowder
Apple cider, chicken apple sausage, vegetables, cheese, and diced chicken make this a flavorful and satisfying autumn chowder.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Chicken, Soup, Sausage
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 cup diced celery
- 12 to 16 ounces diced chicken and apple sausage (or another kind of sausage)
- 3/4 cup apple cider
- 2 1/2 cups chicken broth
- 1 cup diced carrot
- 2 cups diced potato
- 1 cup diced cooked chicken
- 1 cup fresh or frozen corn kernels
- 2 1/2 cups half-and-half or whole milk
- 1/2 cup all-purpose flour
- 2 cups shredded cheddar cheese
- 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a stockpot or Dutch oven over medium heat; add the chopped onion, celery, and diced sausage. Cook over medium heat, stirring, until the onion is translucent and the sausage is lightly browned.
- Add the apple cider, chicken stock, carrots, and potatoes. Bring to a boil over high heat. Reduce heat to medium-low and cover the pan; simmer for 30 minutes, or until vegetables are tender.
- Add the corn and diced chicken.
- In a medium bowl, whisk 1 cup of the milk with the 1/2 cup of flour.
- Stir the milk mixture into the pot with the remaining 1 1/2 cups of milk.
- Continue to cook, stirring, until thickened. Stir the cheese into the chowder and cook until melted.
- Add parsley and salt and pepper, to taste.
