Cheesy Chicken Chowder
Submitted by Josee
Thick, creamy cheesy chicken chowder packed with tender potatoes, carrots, and celery in a rich cheddar-laced broth. This from-scratch soup warms you from the inside out on chilly evenings.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
60 minWhen the temperature drops, this is the kind of soup you want simmering on the stove.
Chunky potatoes, carrots, and celery simmer in chicken broth until fork-tender, then get blanketed in a silky cheddar roux that turns the whole pot golden and gorgeous.
Diced chicken stirred in at the end keeps things hearty without drying out.
It’s homestyle chowder at its finest: thick, warming, and loaded with enough cheese to make you close your eyes on the first spoonful.
Pro Tips
- Shred your own cheddar from a block for the smoothest melt (pre-shredded has anti-caking agents that can make the soup grainy)
- Dice your veggies roughly the same size so everything cooks evenly
- Leftover rotisserie chicken works beautifully here and saves you a step
Ingredients
Directions
In a 4-quart saucepan, bring chicken broth to a boil.
Reduce heat; add potatoes, carrots, celery, onion, salt and pepper.
Cover and simmer for 15 minutes or until vegetables are tender.
Meanwhile, melt butter in a medium saucepan; add flour and mix well.
Gradually stir in milk; cook over low heat until slightly thickened.
Stir in cheese and cook until melted; add to broth along with chicken.
Cook and stir over low heat until heated through.
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