Cheesey Chicken Chowder

★★★★☆ 1 Review
Mikekey avatar
By Mikekey *
from Seattle, WA

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.

serves 4-6
prep time 10 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients

  •   1 Tbsp
    olive oil
  •   2 stalk(s)
    celery, diced
  •   1 medium
    yellow onion, chopped
  •   2 medium
    carrots, peeled and diced
  •   4 clove
    garlic, finely minced
  •   4 c
    chicken broth
  •   1 pkg
    (4.2 oz) hungry jack hashbrowns (dried)
  •   3 Tbsp
    butter
  •   3 Tbsp
    all purpose flour
  •   1 c
    heavy cream
  •   2 c
    sharp cheddar cheese, shredded
  •   2 c
    cooked chicken, cubed
  •  
    salt and pepper, to taste
  •  
    minced chives, for garnish
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How To Make

  • 1
    Heat 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.
  • 2
    Add 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.
  • 3
    Melt 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).
  • 4
    Whisk the cream sauce into the soup mixture until incorporated. Stir in cheese until melted. Add salt and pepper, if needed.
  • 5
    Ladle into bowls and garnish with chives.

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