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Ingredients
4 Cup chicken broth
1 1/2 Cups potatoes, diced
1 Cup celery, diced
1 Cup Carrots, diced
1/2 Cup onions, diced
1/4 Cup butter or margarine
1/3 Cup all purpose flour
3 Cups milk
1 Tablespoon Soy sauce
1 (8 oz) Jar processed cheese spread, cubed (1 loaf)
2 Cups cooked chicken, chopped
Instructions
Combine the broth and the vegetables in a large saucepan. Cover and cook over medium heat for 15 minutes or until the vegetables are tender. Melt the butter in a Dutch oven over low heat. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in the milk and cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir in the vegetable mixture, soy sauce, cheese and chicken. Cook until the cheese melts and the chowder is thoroughly heated.
Yield: 2 1/2 quarts