Cheesy Chicken Chowder (from Taste Of Home mag.)

Cheesy Chicken Chowder

3 C. chicken broth
2 C. potatoes, scrubbed and diced
1 C. carrots, pared and diced
1/2 C. onion, diced
1/4 tsp. pepper
1 tsp. salt (the recipe calls for 1.5 tsp. but that is a bit to salty for my taste)
1/4 C. butter
1/3 C. flour
2 C. milk
2 C. chicken, cooked and diced (I personally like to use a roasted chicken for this type of thing)

In at least a 4 qrt. stock pot bring the broth to a boil. Reduce the heat; add the veggies, salt, & pepper. Simmer covered for 15 minutes or until the veggies are fork tender.

In a large sauce pan, melt the butter, add the flour (yes, you are making a rue). Gradually stir in the milk and simmer until it begins to thicken slightly. Add in the cheese and continue to simmer until the cheese is completely melted.

Pour the cheese sauce into the veggie mixture and stir well.


I think Mom and I added in 1/2 cup chopped celery from time to time and have added corn or peas.

Have fun.

I have a broken arm right now so typing is the easiest thig.

God Bless,
Linda