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Cheesy Chicken Chowder
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<blockquote data-quote="Krazy Kruizers" data-source="post: 1398748" data-attributes="member: 9469"><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">Back in January I saw this recipe in our local newspaper in the American Profile section -- by Marsha Baker. I have made it several times.</span></span></strong></p><p> </p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">Makes 6 hearty portions.</span></span></strong></p><p> </p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">Ingredients:</span></span></strong></p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">2 (14 ounce) cans reduced-sodium chicken broth</span></span></strong></p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">2 cups diced, peeled potatoes</span></span></strong></p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">1 cup diced carrots</span></span></strong></p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">1 cup diced celery</span></span></strong></p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">1/2 cup diced onion</span></span></strong></p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">1 teaspoon salt</span></span></strong></p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">1/4 teaspoon pepper</span></span></strong></p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">1/4 cup butter</span></span></strong></p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">1/3 cup all-purpose flour</span></span></strong></p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">2 cups 2% reduced-fat milk</span></span></strong></p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">2 cups cheddar cheese</span></span></strong></p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">2 cups diced or shredded cooked chicken</span></span></strong></p><p> </p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">Preparation:</span></span></strong></p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">1.Bring chicken broth to a boil in a large suacepan. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer until vegetables are tender, about 15 minutes.</span></span></strong></p><p> </p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">2.Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add cheese mixture to broth and vegetables along with chicken. Cook and stir over low heat until thoroughly heated.</span></span></strong></p><p> </p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">TIP -- I have used left over rotisserie chicken -- very flavorful.</span></span></strong></p><p> </p><p><strong><span style="font-family: 'Comic Sans MS'"><span style="font-size: 15px">This makes a great dinner along with some crusty bread.</span></span></strong></p></blockquote><p></p>
[QUOTE="Krazy Kruizers, post: 1398748, member: 9469"] [B][FONT=Comic Sans MS][SIZE=4]Back in January I saw this recipe in our local newspaper in the American Profile section -- by Marsha Baker. I have made it several times.[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4][/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]Makes 6 hearty portions.[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4][/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]Ingredients:[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]2 (14 ounce) cans reduced-sodium chicken broth[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]2 cups diced, peeled potatoes[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]1 cup diced carrots[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]1 cup diced celery[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]1/2 cup diced onion[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]1 teaspoon salt[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]1/4 teaspoon pepper[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]1/4 cup butter[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]1/3 cup all-purpose flour[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]2 cups 2% reduced-fat milk[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]2 cups cheddar cheese[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]2 cups diced or shredded cooked chicken[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4][/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]Preparation:[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]1.Bring chicken broth to a boil in a large suacepan. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer until vegetables are tender, about 15 minutes.[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4][/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]2.Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add cheese mixture to broth and vegetables along with chicken. Cook and stir over low heat until thoroughly heated.[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4][/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]TIP -- I have used left over rotisserie chicken -- very flavorful.[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4][/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=4]This makes a great dinner along with some crusty bread.[/SIZE][/FONT][/B] [/QUOTE]
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Cheesy Chicken Chowder
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