Cheesy Chicken Chowder

This chowder can be made pretty quickly.  I used leftover rotisserie chicken, but you could also use canned chicken.  You can poach your chicken in the broth before you get started also.  It is yummy!!

• 32-oz. can chicken broth
• 2 cups potatoes, peeled and diced
• 1 cup carrots, peeled and thinly sliced
• 1/2 cup onion, diced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup butter
• 1/3 cup flour
• 2 cup milk
• 2 cups shredded sharp Cheddar cheese
• 2 cups cooked chicken chopped
• 15-oz. can whole-kernel corn, drained

Bring broth to a simmer in a large stockpot over medium heat.  (This is when you would poach your chicken if doing so.)  Remove chicken and add vegetables, salt and pepper; cook until tender.  Melt butter in a separate saucepan; add flour and whisk until smooth.  Gradually add milk to butter mixture; cook and stir until mixture starts to thicken.  Add to stockpot; stir until well mixed.  Add cheese; stir until melted.  Add chicken and corn.  Simmer until heated through, about 3 to 5 minutes.

Serves 6.

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