Cheesy Chicken Chowder
- Ready In:
- Bring chicken broth to a boil.
- Add potatoes, celery, salt, carrots, onion and pepper to broth and cook 15 minutes or'till tener.
- Make a white sauce with margarine, milk, and flour and add to broth and vegetables along with cheese and chicken.
- Heat and eat.
Questions & Replies
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I've been making this recipe for several years. Found it in a 1993 issue of Taste of Home. It is a lovely, full bodied chowder. I usually bake a pan of corn bread to have with it. I've even made it without the chicken!!!! It turns into a wonderful cheesy potato soup. Can't wait for the cold weather to set in -- this will be one of the first dishes we have.
I would rate this recipe higher as it was soooooo good. The only problem was my husband really liked it and there was none left for leftovers. I really was looking forward to it for lunch today. The only thing I did different was use 2 chicken bullions and 4 cups of water. And my white sauce I added salt and pepper, as that is how I always make my white sauce. I will be making this again it was super easy and very comforting. Thank you so much for posting this recipe.
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I am married and have three children ages 9 to 16. I work full-time so between work and attending as many school functions as I can possibly fit in, I have little time to prepare "gourmet" type dishes which require a lot of preparation time. I like tasty, quick-fix meals that use ingredients that are usually in my house and don't require an extra trip to the store. When I'm not waiting on my family or working, I like to do counted cross-stitch and recently started a new hobby----quilting.