Quick and Easy Cream of Chicken Chowder
Try this Quick and Easy Cream of Chicken Chowder recipe, or contribute your own.
Try this Quick and Easy Cream of Chicken Chowder recipe, or contribute your own.
- Carbohydrate 67.9064 g
- Cholesterol 86.48 mg
- Fat 45.4308 g
- Fiber 1.18600001767278 g
- Protein 32.8266 g
- Saturated Fat 16.21516 g
- Serving Size 1 1 Recipe (1430g)
- Sodium 4991.52 mg
- Sugar 66.7203999823272 g
- Trans Fat 2.9996 g
- Calories 813 calories
Step-by-step
- In a medium saucepan, combine cream of chicken soup, milk, and vegetables.
- Bring mixture to a boil.
- Stir in Swanson Chicken Breast.
- Lower heat and simmer for 15 minutes, or until vegetables are tender, stirring occasionally.
Scaling and Yield Dynamics
Proportional scaling requires careful attention to liquid volumes when multiplying canned and dairy-based components. Doubling this recipe from a single portion to two servings demands a four-quart saucepan to prevent vigorous boiling dairy from scorching along the bottom edges. Canned condensed soups contain thickeners like modified food starch that thicken unpredictably if the dairy ratio shifts outside the recommended baseline of two cups of milk per can of soup. Measuring liquids in a transparent graduated liquid measuring cup guarantees consistent viscosity across larger batches.
Chemical Interaction of Dairy and Sodium
Casein proteins in milk begin to denature and precipitate when exposed to high heat alongside the concentrated sodium found in canned soup bases. Simmering rather than rolling boiling protects these proteins from curdling into grainy solids. Canned chicken breast provides pre-cooked protein that merely requires thermal equilibrium, meaning prolonged cooking periods do nothing to tenderize the meat further and only increase moisture evaporation from the dairy base.
Thawing and Thermal Efficiency
Frozen vegetables introduce latent ice crystals that lower the overall temperature of the saucepan instantly upon contact. Rinsing those vegetables under hot tap water for sixty seconds removes surface frost and accelerates the return to a simmer. Stir continuously with a flat-bottomed wooden spoon once the canned chicken enters the pot to prevent dense meat chunks from settling against the hot metal surface.
