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"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Chicken Cheddar Chowder Recipe

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This recipe for Chicken Cheddar Chowder, by , is from The Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jennifer Borgesen


2 whole chicken breasts
1 red bell pepper
2 tbsp. olive oil
1 c. chopped sweet onion
1 garlic clove, crushed
2 medium Yukon Gold or Russet potatoes, peeled and chopped into chunks
⅔ c. whole kernel corn
1 tsp. minced fresh thyme
1 tsp. minced fresh sage
- 1 tsp. sweet paprika
2 - 3 cups chicken stock or broth
2 tbsp. all-purpose flour
1 c. buttermilk
8 oz. (2 cups) shredded sharp Cheddar cheese
salt and pepper to taste

Cook chicken breasts until no longer pink in center on grill or under a broiler. Let chicken cool then cut into bite-sized pieces. Roast bell pepper until blackened on a grill or under the broiler. Remove skin from pepper and cut into thin strips about 1 inch long.
Heat olive oil in large stockpot over medium- low heat until hot. Add onion and garlic and cook until softened. Add potatoes and corn and cook until onions and potatoes are light golden brown, stirring frequently.
Add chicken, bell pepper, thyme, paprika and enough chicken booth to cover potatoes. Cover and simmer 30-40 minutes or until potatoes are tneder adding additional chicken stock if necessary.
Add flour to buttermilk beat with wire whisk until smooth. Over low heat, stir in flour mixture into soup cooking until thickened. Stir into soup 1 cups of cheese, a handful at a time. Add salt and pepper and serve with a garnish of remaining cheese.

Personal Notes:
Personal Notes:
This note is a CORRECTION to a note in our previous cookbook.

The author of this recipe is actually a friend of Louise, my daughter-in-law (not Trudy) and Jennifer created this recipe and later sold the recipe to Progresso Soup. It's yummy. You can use a short cut and buy a jar of roasted red pepper. That's what I do.




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