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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chicken Edamame Chowder Recipe

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This recipe for Chicken Edamame Chowder is from Family Favorites 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pound skinless, boneless chicken breast halves, cut into 1 inch pieces
1 T. cooking oil
1 12 oz. pkg. frozen edamame1 large green pepper, coarsely chopped
1 large onion, chopped
1 fresh jalapeņo peppers (if desired)
1 t. ground cumin
1 t. ground coriander
1/2 t. salt
1/4 t. black pepper
2 14 1/2 oz. cans chicken broth
1 8 oz. carton sour cream
3 T. all purpose flour
1 medium zucchini, halved lengthwise, sliced thin
Shredded Monterey Jack cheese
Snipped fresh cilantro for garnish if desired

Directions:
Directions:
1. Cook chicken in hot oil over medium heat in large skilled until lightly brown. Combine the chicken, edamame, green pepper, onions, peppers, cumin, coriander, salt and black pepper in slow cooker. Pour chicken broth over all. Stir to combine.
2. Cover; cook on low heat setting for 7-8 hours or on high for 3 1/2 - 4 hours.
3. If using low-heat setting, turn to high heat setting. Combine sour cream and flour. Stir sour cream mixture and zucchini into chicken mixture using a wire whisk. Cover and cook for 20-30 minutes more or until thickened and zucchini is crisp-tender. Ladle into bowls; top with cheese and cilantro.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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