Cheesy Chicken Chowder |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | ||||||||||||
| INGREDIENTS: | ||
| 3 cups chicken broth | 2 cups diced, peeled potatoes | 1 cup diced carrots |
| 1 cup diced celery | 1/2 cup diced onions | 1-1/2 teaspoons salt |
| 1/4 teaspoon pepper | 1/4 cup (1/2 stick) butter or margarine | 1/3 cup all-purpose flour |
| 2 cups milk | 2 cups shredded Cheddar | 2 cups diced, cooked chicken |
| 1 | Bring the chicken broth to a boil in a large pan. Reduce the heat and add the potatoes, carrots, celery, onions, salt, and pepper. Simmer, covered, until the vegetables are tender, about 15 minutes. |
| 2 | Melt the butter in a medium saucepan. Add the flour and mix well. Stir in the milk gradually and cook over low heat until slightly thickened, about 3 minutes. Stir in the Cheddar and heat until melted, about 2 minutes. Add the Cheddar mixture to the broth and vegetables along with the chicken. Cook and stir over low heat until thoroughly heated, about 3 minutes. |