Soup: Cheesy Chicken Chowder
Source of Recipe
OAMC
List of Ingredients
> 4 c Chicken broth
> 1 1/2 c Diced potatoes
> 1 c Diced celery
> 1 c Diced carrots
> 1/2 c Diced onions
> 1/4 c Butter or margarine
> 1/3 c All-purpose flour
> 3 c Milk
> 1 tb Soy sauce
> 8 oz Processed cheese spread, cubed (1 loaf)
> 2 c Chopped cooked chicken (or use canned if in a hurry)--or even turkey!
Recipe
> Combine the broth and the vegetables in a large sauce pan.
> Cover and cook over medium heat for 15 minutes or until the
> vegetables are tender. Melt the butter in a Dutch oven over
> low heat. Add the flour, stirring until smooth. Cook for 1
> minute, stirring constantly. Gradually stir in the milk and
> cook over medium heat, stirring constantly, until thickened
> and bubbly. Gradually stir in the vegetable mixture, soy
> sauce, cheese and chicken. Cook until the cheese melts and
> the soup is thoroughly heated.
>
> Yield: 2 1/2 quarts
>
> DRESS UP THE SOUP!
>
> You can make a soup look sensational in many ways. A
> successful garnish complements a soup without masking its
> basic character. There's only one cardinal rule not to break:
> Complex tasting soups that have lots of flavor call for
> simple garnishes, and simple soups call for complex garnishes.
>
> Try chopped fresh herbs, a slice of lemon or lime, a dollop
> of sour cream, a grating of Parmesan, a sprig of watercress,
> chopped scallions, hard-cooked egg, steamed shrimp, or
> assorted chopped wild mushrooms.
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