- 4 cups chicken broth
- 1 1/2 cups diced potatoes
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onion
- 1/3 cup margarine
- 1/3 cup all-purpose flour
- 3 cups milk
- 1 tablespoon soy sauce
- 1 pound processed cheese, cubed
- 2 cups chopped, cooked chicken meat
- In a large stock pot combine chicken broth, potatoes, celery, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.
- In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly.
- Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted.
- Add chicken, heat through and enjoy.
03/24/2017
recipepes.com
chicken cheese chowder, recipe
PT15M
PT1H
5
455 calories
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