cheesey chicken chowder
A very rich soup, using precooked chicken and dried hasbrowns (the kind in the little "milk" carton). Add cooked, crumbled bacon as a garnish, if desired.
prep time
10 Min
cook time
1 Hr 15 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 tablespoon olive oil
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and diced
- 4 cloves garlic, finely minced
- 4 cups chicken broth
- 1 package (4.2 oz) hungry jack hashbrowns (dried)
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 cups cooked chicken, cubed
- - salt and pepper, to taste
- - minced chives, for garnish
How To Make cheesey chicken chowder
-
Step 1Heat oil in soup pot over medium-high heat and saute the celery, onion and carrots until just softenend, about 5 minutes. Stir in garlic and cook another minute, being careful not to let garlic brown.
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Step 2Add broth and bring to a boil, then cover and simmer for 30 minutes. Add the dried hashbrowns and simmer another 30 minutes. Stir in the cooked chicken.
-
Step 3Melt butter in a small saucepan and whisk in flour, stirring constantly for 2 minutes. Add heavy cream and whisk until it comes to a boil and thickens (will be very thick).
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Step 4Whisk the cream sauce into the soup mixture until incorporated. Stir in cheese until melted. Add salt and pepper, if needed.
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Step 5Ladle into bowls and garnish with chives.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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