Cheese & Chicken Chowder
List of Ingredients
Yield: 2 1/2 quarts
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
8 oz Processed cheese spread, cubed (1 loaf)
2 c Chopped cooked chicken
Recipe
Combine the broth and the vegetables (sauteed) 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,
cheese and chicken. Cook until the cheese
melts and the soup is thoroughly heated.
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