Monday, November 28, 2011

Cheesey Chicken Chowder

                                                                                  

(Since this is one of our family favorites, I'm reposting an older post) -

This is a MUST-TRY, especially during colder weather... soup seems to warm us inside and out. It's truly comfort food.

And a wonderful recipe to help use up some of that leftover turkey.

Someone recently asked me the difference between soup and chowder.  I said I thought that chowder is thicker.

What do you think?

This is another recipe that has been published in two of the American Profile cookbooks and in their nationwide publication. I have a friend who lives on the West coast and she got to see this recipe in print before I did!
 
I received notes from women (unknown to me) from out of state, and even a long distance phone call letting me know how much they enjoyed this delicious recipe, after reading it in American Profile.

What a kick!!!

This is my 'go to' recipe when I need something in a hurry (I keep cooked, diced chicken ready in the freezer).  This is the dish I take most often to a grieving family or to someone ill.

And I always! get raves.  It's really quite simple - you can choose to use frozen veggies if you want something quicker. 

Because it is a thicker soup, I've been known to add more milk to stretch it to feed more mouths.

Serve with a salad or sandwich and you're all set to enjoy!

TRY IT...YOU'LL LIKE IT!


CHEESEY CHICKEN CHOWDER

3 cups chicken (reduced-sodium) broth
2 cups diced, peeled potatoes
1 cup each - diced carrots & celery
1/2 cup diced onion
1 tsp. salt
1/4 tsp. pepper
1/4 cup butter or margarine
1/3 cup all purpose flour
2 cups milk
2 cups shredded cheddar cheese
(we prefer 1-1/2 cups velveeta)
2 cups diced cooked chicken
2 - 3 Tb. dry chicken soup base, optional
 
In large pan, bring chicken broth to a boil. Reduce heat.
Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 15 minutes or until vegetables are tender.

Melt butter in a medium saucepan. Add flour and mix well with whisk. Gradually stir in milk and cook over low heat until slightly thickened, about 3 minutes.

Stir in cheese and heat until melted.
Add to broth and vegetables along with chicken.
(If using soup base, add now)
Cook and stir over low heat until heated through.
 
Yield: 6 - 8 servings


(When I'm in a hurry, I use frozen hash browns and frozen mixed veggies, along with the fresh chopped celery & onions - cooking the fresh ingredients a few minutes before adding frozen)


Linked to Melt in Your Mouth Monday
Gooseberry Patch Roundup - Soups