Meals Matter

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Contributed By: onewildchild
Star Tribune 'Taste' section

A thick, hearty chowder. Great on a cold night with crusty bread! Ingredients can be changed and substiuted according to personal preference.

Ingredients

2 c. Chicken broth

2 c. Diced potatoes

1 c. Diced carrots

1 c. Diced celery

1/2 c. Diced onion

1-1/2 tsp. Salt

1/4 tsp. Pepper

1/4 c. (1/2 stick) butter or margarine

1/4 c. Flour

2 c. Milk

2 c. (8 oz) shredded cheddar cheese

2 c. Diced cooked chicken

Preparation

In 4-quart saucepan, bring chicken broth to a boil. Reduce heat and add potatoes, carrots, celery, onion, salt and pepper; simmer, covered, 10 minutes.

Meanwhile, in a medium saucepan, melt butter; add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add cheese mixture and chicken to vegetable mixture. Cook, stirring, over low heat until all ingredients are heated through.

Cook's Notes

You can make preparation faster for this dish by using frozen diced potatoes or vegetables.

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