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.
“A good name honors our great God.”