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parsley chicken chowder

(1 rating)
(1 rating)

Ingredients For parsley chicken chowder

  • 2 Tbsp
    butter
  • 2.5 c
    milk
  • 2 Tbsp
    unbleached all-purpose flour
  • 2 c
    water
  • 1/4 tsp
    white pepper
  • 1 tsp
    salt
  • 2
    chicken bouillon cubes
  • 1.5 c
    carrots, cubed
  • 1.5 c
    potatoes, peeled and cubed
  • 1.5 c
    chicken, cooked and cubed
  • 1/4 c
    onion, chopped
  • chopped parsley

How To Make parsley chicken chowder

  • 1
    Melt the butter over low heat in a 3-quart saucepan and cook the onion in the butter until tender but not browned.
  • 2
    Add the cubed chicken, potatoes, carrots, bouillon cubes, salt, pepper and water.
  • 3
    Cover and cook, over high heat, until the mixture comes to a boil.
  • 4
    Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender.
  • 5
    Meanwhile, combine the flour and 1/2 cup of the milk in a jar.
  • 6
    Cover and shake until blended and smooth.
  • 7
    Stir the flour mixture and remaining 2 cups of milk into the vegetable-chicken mixture.
  • 8
    Cook over medium heat, stirring constantly, until the mixture boils and thickens.
  • 9
    Remove from the heat and pour into a thermos jar or serve with the parsley sprinkled over.

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