Fall Chicken and Vegetable Chowder
Apple cider, chicken apple sausage, vegetables, cheese, and diced chicken make this a flavorful and satisfying autumn chowder.
Ingredients
- 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.
Tried this recipe?Let us know how it was!