Cheesy Chicken Chowder from Taste Of Home Mag

Cheesy Chicken Chowder

3 C. chicken broth, purchased or homemade
2 C. potatoes, scrubbed and diced
1 C. carrots, pared and diced
1/2 C. onion, diced
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 C. butter, melted
1/3 C. flour
2 C. milk
2 C. chicken, cooked and diced

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In at least a 4 quart stock pot bring the chicken broth to a boil. Reduce the heat; add the veggies, salt, and pepper. Cover and simmer for 15 minutes or until the veggies are fork tender

Mean while, melt the butter in a medium sauce pan; add flour and mix well (yes, you are making a rue) gradually stir in the milk. Cook over low heat until slightly thickened, stirring constantly. Stir in the cheese and stir until melted. Add the cubed chicken.

Now add the content of the smaller pan to the larger one. Mix well.

Serves 6-8 This filling and hearty, great for a cold day.