Kick off holiday dinner with chicken Cordon Bleu chowder

Yankee Chef logoBy Jim Bailey

Want a first course that encompasses all the flavors that will be adorning you holiday table this year?

Suited for everything from ham to poultry, this teaser is hearty and a great compliment to the classic Cordon Bleu as well as what you are preparing for family and friends.

thickandcreamychickencordonbleuchowderr3 tablespoons butter or margarine
8 ounces boneless chicken breasts, diced
1/2 teaspoon minced garlic in oil
4 ounces thinly sliced ham, julienned
3 cups chicken broth
1 cup frozen mixed vegetables
1 cup cooked, diced potato
1 cup light cream, half and half or evaporated milk
8 ounces Swiss cheese, diced small or shredded
1/2 cup Parmesan cheese
Salt and black pepper to taste
2 slices bread

In a large saucepan, melt butter over medium heat. Add chicken and garlic, stir to combine and cook until chicken is cooked through. Add ham and continue cooking an additional 2 minutes. Add broth, mixed vegetables and potatoes, bring to a boil.

Add cream and both cheeses. Bring to a boil once again, reduce heat to low and simmer until cheese has melted, stirring frequently.

Meanwhile, dice bread into smallest possible cubes. Add to a large skillet over medium-high heat and toast until crisp, tossing frequently.

When ready to serve, season chowder to taste with salt and pepper, ladle in bowls and sprinkle toasted bread cubes over the top; serve hot.

Enough for 4 servings

Because of the delay in my newest cookbook being released internationally, I would like to offer you a pre-production, signed copy for $20, delivered! The delay was caused by some image issues, which are being taken care of, but we need to wait another couple weeks. So in the meantime, here is my gift to you, but only for a short time, Email me at before the price goes up upon the release date.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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