Here’s What’s Cooking…Cheesy Chicken Chowder

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Some friends are in town staying with us, I’m all finished with student teaching, and I have a long, open weekend (and future) ahead of me.

I’m sure looking forward to it 🙂

So to kick off this lovely (slightly chilly) weekend, here’s a delicious, easy recipe for hot chicken chowder that will warm your soul right up.

Update: After being on my site for over 5 years, this delicious recipe was in need of an update! I changed some of the quantities on the ingredients so that the recipe made slightly more, and I put in specific numbers of vegetables needed to take out the measuring aspect. All in all, this delicious chowder is a real winner, especially with kids–it actually uses the same cheese sauce that homemade macaroni and cheese often calls for!


Cheesy Chicken Chowder

(changed slightly from Taste of Home’s Grandma’s Favorites)

4 cups chicken broth
2 cups diced peeled potatoes (about 2 small or medium potatoes)
1 cup diced carrots (about 2 carrots)
1 cup diced celery (about 2 celery stalks)
1/2 cup diced onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter
1/3 cup all-purpose flour
2 cups milk
2 cups (8 ounces) shredded cheddar cheese
2 cups diced cooked chicken

In a 4-qt. saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender.

Meanwhile, melt the butter in a medium saucepan; add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until melted; add to broth along with chicken. Cook and stir over low heat until heated through.

Yield: 6-8 servings

Enjoy your weekend!

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