*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The first time I made this chowder I followed the recipe exactly. The second time I made it I made some changes which I think really improved the final results. I eliminated the water. I didn't see the need for it. I also eliminated the oregano. I think that was my biggest complaint with the recipe as is - for me the taste was overpowering. To add some flavor I added chicken bullion white pepper parsley and onion powder. Lastly I waited until the final step to add the chicken. Made as is the chicken cooks too long the end result is dried out or rubbery chicken. A tip for new cooks: Before transferring the flour/vegetable mix to the rice mixture stir about to cup of chicken broth into the flour/veg mixture. This helps to eliminate lumps in your final product.
I made this last night and my hubby & I loved it! I used 2 cans of broth and brown rice left out the water added butter to the olive oil when cooking the veggies (used portobellas and put in extra because I love them)and then deglazed the pan with a little red wine and added that to the pot. I also used half & half and another 2/3 cup of 1% milk plus a little nutmeg at the end. I did add salt & pepper to taste as I was cooking. I almost always add more spices to any recipe I make but I think the recipe as it stands is a great one. I will definatley make this again and again!
I absolutely love this recipe. I've made it several times and always get rave reviews. It's definitely great comfort food. If I want to thicken it up I add a can of Cream of Mushroom and it's wonderful. I find it easiest to put a couple chicken breasts in a slow cook all day with salt pepper and garlic salt. When I come home I shred up the chicken (it's like butter by then) and use it for my soup. If I have too much chickent left over I use it the next for soft chicken tacos or a BBQ chicken sandwich. Thanks so much for sharing!
I made this as is yesterday for the first time. I loved it. It was nice, thick, and hearty. My wife wants me to add green vegetables the next time I make it, but she took the leftovers to work today so she must have loved it too. To anyone I suggest following the recipe for your first batch, then tweek it if you want, but the original recipe is great.
This was delicious- like a chicken stew. Seemed really thin at first but then the rice puffed up and the whole thing thickened. Added some leftover peas- could add anything you like! Might try some different/more seasoning next time. And there will be a next time!
I WASN'T EVEN LOOKING FOR THIS BUT I COULDN'T FIGURE OUT WHAT TO HAVE FOR DINNER AND I MADE THIS IN UNDER AN HOUR. IT WAS FABULOUS!! IT HAS TO BE EASY FOR ME NOT TO MESS IT UP!!! A NEW FAVORITE OF MINE
I actually would give this 4 1/2 stars but since they don't have that option I will go with 4. My husband loved this recipe I made mine a bit larger by adding more broth and rice and since I had a can of evaporated milk on hand that was opened I used that instead of the milk.