Thursday, November 12, 2009

Creamy Chicken Chowder

Water (plus chicken bullion, if desired for more flavor)
Diced potatoes
Chopped carrots
Sliced celery
Chopped onion
¼ tsp. black pepper
1 can cream chicken soup
Chicken breast, chopped
2 cups shredded cheddar cheese
¼ cup butter
⅓ cup flour
2 cups milk

1. In a large pot, cook chicken and vegetables in enough water to cover ingredients. If desired, add more chicken bouillon to make flavor stronger. When done cooking you should have about 3 cups broth.
2. In separate pan, melt ¼ cup butter. Add ⅓ cup flour and mix.
3. Stir in 2 cups milk and stir until thickened over medium-high heat.
4. When just starting to boil remove from heat and add 2 cups shredded cheddar cheese until melted. Add the can of cream of chicken soup.
5. In the pot of broth and vegetables, add the cheese sauce and stir until well mixed. Soup is great with fresh bread and a garden salad.

Notes: This comes from Brittany's family cookbook. Very tasty!

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