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Cheesy Chicken Chowder
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Description
Oh my, this soup is heavenly. I am thankful I don’t know the calorie count, because something this good can’t possible be “light.”
Ingredients
- 3 cups Chicken Broth
- 2 cups Potatoes, Diced And Peeled
- 1 cup Carrots, Diced
- 1 cup Celery, Diced
- ½ cups Diced Onion
- 1-½ teaspoon Salt
- ¼ teaspoons Pepper
- ¼ cups Butter
- ⅓ cups Flour
- 2 cups Milk
- 2 cups Shredded Cheddar Cheese
- 2 cups Diced Cooked Chicken
Preparation
In a 4-qt. dutch oven, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Melt butter in a saucepan; add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until melted; add to the broth along with the chicken. Cook and stir over low heat until heated through.
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2 Comments
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countrygirlcooks on 4.2.2010
This is one of my favorite soups that my mom used to make when I was a kid and I still make for my family today. Delicious!
laineyline on 2.4.2010
I made this last night and it was awesome. My husband is a huge fan of any soup that is creamy with potatoes and this was a hit. I really think making the roux separate from the broth, then adding it is the key. I have made other “creamy chowders” before and have never had the restaurant-style consistency that this soup has. Thanks, Aimeekate – it’s a keeper!