Chicken Cheese Chowder97 Reviews
“A thick cheesy soup that is perfect for winter evenings.” - by Janet Schaufele
Original recipe yields 4 to 6 servings
- 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.
Amount Per Serving (5 total)
- 691 cal
- 41.3 g
- 35.7 g
Based on a 2,000 calorie diet
Reviews (97)Rate This Recipe
"I am so glad you all are enjoying my recipe, but please do not complain if your soup doesn't turn out correctly b/c you used the wrong cheese... The proceesed cheese adds a creamy factor that cheddar ..." See moredoesn't have - please try the recipe (any recipe for that matter) first before you alter it... thanks!!"
"Absolutely delicious. I was very proud of this chowder after serving it to a party of 25, (I tripled the ingreds.) and everyone loved it. I added corn too. I gave to recipe to many of my guest......." See more"
"Very good soup! Per other reviewers, we added some extra potatoes and a dash of cayenne pepper. Although extra potatoes were added, I think I'll even add some more (use 3 cups) and maybe an extra 1/..." See more2 carrots and celery. We sprinkled some dried parsley overall! Looked and tasted great!! Thanks Janet!"
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