Chicken Breast Recipes » Chicken Soup » Chicken Chowder

Chicken Chowder

Chicken broth is simmered over low heat with peeled and diced potatoes, diced carrot, diced celery, diced onion, coarse salt and fresh ground pepper. Butter is melted and combined with flour, whole milk, and shredded cheddar cheese. The hot cheese mixture and diced cooked chicken are added to the chicken broth and vegetables. Chowder is heated through and served.

Ingredients -

3 cups Chicken Broth
2 cups Peeled and Diced Potatoes
1 cup Diced Carrot
1 cup Diced Celery
1/2 cup Diced White Onion
1-1/2 teaspoons Coarse Salt
Fresh Ground Black Pepper, to taste
1/4 cup Unsalted Butter
1/3 cup All-Purpose Flour
2 cups Whole Milk
2 cups Shredded Cheddar Cheese, shredded
2 cups Diced, Cooked Chicken

Preparation:

1. Bring the chicken broth to a boil in a 4 quart saucepan.

2. Turn the heat to low, add the next 6 ingredients, cover and simmer until the mixture is tender, which takes about 15 minutes.

3. In a medium saucepan on low heat, add the butter and flour and whisk well to combine.

4. Slowly add the milk and cook until the mixture has thickened slightly.

5. Add the cheese and cook until the cheese has melted.

6. Add the cheese mixture to the broth mixture as well as the diced chicken.

7. Cook until the mixture is heated through.

8. Serve and enjoy.

Chicken Breast Recipe Tip
Unsalted Butter

	Unsalted butter is the choice in most professional chef’s minds so that the amount of salt can be regulated. Salt acts as a natural preservative in butter, so it will keep longer than unsalted butter.

Chicken Breast Recipe Tip
Soup Thickener

	Butter, flour, milk and the cheeses all act to thicken this chili. Adjustments can be made in the amount of milk or broth added to the chili if it is too thick or too thin.

Chicken Breast Recipes