cheesey chicken chowder

Pioneer, OH
Updated on Oct 18, 2011

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.

prep time 15 Min
cook time 25 Min
method ---
yield 6 - 8

Ingredients

  • 3 cups chicken broth
  • 2 cups diced peeled potatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 1-1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter or margarine
  • 1/3 cup all purpose flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese (we prefer 6 ozs. velveeta)
  • 2 cups diced cooked chicken
  • 2 - 3 tablespoons dry chicken soup base, optional

How To Make cheesey chicken chowder

  • Step 1
    In large saucepan, bring broth to boil. Reduce heat; add vegetables, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender.
  • Step 2
    Meanwhile, 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.

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