Chicken Cheese Chowder with Veggies

Chicken Cheese Chowder With Veggies

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Megan Stewart


Mother in law got this from the Quacker Factory...she says to always double this recipe! She also mentioned that if you leave it on the heat after cooking, the cheese sauce in the bottom gets gummy. Since I am constantly making my homemade cheese sauce, my thought is to remove from the heat as soon as it is done, and then rewarm as necessary in the microwave!


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Stove Top


  • 5 c
    chicken broth
  • 1 c
    carrots, chopped up small
  • 2 c
    potatoes, chopped up small
  • 1 c
    chopped onion
  • 1/2 c
    butter or margarine
  • 1/2 c
  • 3 1/2 c
    half and half or milk
  • 1 Tbsp
    soy sauce (can be omitted, quite easily)
  • 8 oz
    velveeta, cut in cubes
  • 2 c
    chicken (can use canned)

How to Make Chicken Cheese Chowder with Veggies


  1. Heat broth slowly in saucepan. Add all the veggies. Cook over med heat about 15 min. Check to see if veggies are tender but not mushy. In a big Dutch Oven, melt butter over very low heat and add the flour. Stir constantly until smooth. Let cook a min or two, then add milk very slowly. Up the heat just a little to about med, and stir constantly until it's thick and bubbling. Slowly stir in the veggie broth mixture, soy sauce, velveeta, and chicken. Cook until cheese is melted and everything is heated through.
  2. Note: my mother in law doubles this recipe, omits the soy sauce, and says everyone eats it up!
  3. My daughter eats vegetarian, so for her I would use vegetable broth, and vegetarian meat substitute for the chicken.

Printable Recipe Card

About Chicken Cheese Chowder with Veggies

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American

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