abjcooking
Head Chef
I thought this was more of a winter recipe, but I was in the mood for something rich and my BF (who really likes bold flavors) really liked this recipe so I will share it with you.
3 cups chicken broth
2 cups peeled and diced potatoes, pretty small
1 cup diced carrots, pretty small
1 cup diced celery, pretty small
1/2 cup diced onion
1-1/2 t. salt
1/4 t. pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups (8oz.) shreeded sharp cheddar cheese
2 cups diced cooked chicken
Frozen corn
In a 4 quart saucepan, bring chicken broth to a boil. Reduce heat; add potatoes. carrots, celery, onions, salt and pepper. Cover and simmer for 15-20 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 and corn. Cover and stir over low heat until heated through.
3 cups chicken broth
2 cups peeled and diced potatoes, pretty small
1 cup diced carrots, pretty small
1 cup diced celery, pretty small
1/2 cup diced onion
1-1/2 t. salt
1/4 t. pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups (8oz.) shreeded sharp cheddar cheese
2 cups diced cooked chicken
Frozen corn
In a 4 quart saucepan, bring chicken broth to a boil. Reduce heat; add potatoes. carrots, celery, onions, salt and pepper. Cover and simmer for 15-20 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 and corn. Cover and stir over low heat until heated through.
