Cheesey Chicken Chowder

Marsha Baker


This is a fabulous recipe. I've been asked for it more times than I can count. This is my 'go to' dish to take to ill or grieving families. It's definitely comfort food. If you're in a hurry, it's easy enough to use frozen veggies in exchange for fresh.

★★★★★ 1 vote
6 - 8
15 Min
25 Min


3 c
chicken broth
2 c
diced peeled potatoes
1 c
diced carrots
1 c
diced celery
1/2 c
diced onion
1-1/2 tsp
1/4 tsp
1/4 c
butter or margarine
1/3 c
all purpose flour
2 c
2 c
shredded cheddar cheese (we prefer 6 ozs. velveeta)
2 c
diced cooked chicken
2 - 3 Tbsp
dry chicken soup base, optional


1In large saucepan, bring broth to boil. Reduce heat; add vegetables, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender.
2Meanwhile, melt butter in medium saucepan; add flour and mix well with whisk. Gradually stir in milk; cook over low heat until slightly thickened, about 3 minutes. Stir in cheese until melted; add to broth along with chicken. If using soup base; add now (be sure to reduce amount of salt). Cook and stir over low heat until heated through, about 3 minutes.

About this Recipe

Other Tag: Quick & Easy
Hashtag: #vegetables