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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. —Hazel Fritchie, Palestine, Illinois Ingredients:
3 cups chicken broth |
2 cups diced peeled potatoes |
1 cup diced carrots |
1 cup diced celery |
1/2 cup diced onion |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
1/4 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
2 cups milk |
2 cups (about 8 ounces) shredded cheddar cheese |
2 cups diced cooked chicken |
Directions:
1. In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender.
2. Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through. Yield: 6-8 servings.
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