Cheesy Chicken Chowder
This Cheesy Chicken Chowder is simple to make and uses a lot of ingredients many will have in their kitchen right now. Try this yummy comfort food recipe soon.
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Ingredients Needed For Cheesy Chicken Chowder:
Carrots
Potaotes
Onion
Frozen Corn
Salt
Pepper
Onion Powder
Dried Parsley
Milk
Flour
Butter
Chicken Broth
Cheddar Cheese
Canned Chicken
Instructions For Cheesy Chicken Chowder:
Slice carrots, peel and dice potatoes and dice onion.
Grease the slow cooker-optional really-sometimes I forget and it’s fine.
Add sliced carrots, diced potatoes, diced onion, frozen corn, chicken broth, salt, pepper and onion powder to the slow cooker. Stir.
Close the lid and cook on low for about 6 hours. My slow cooker only has settings for four, eight or ten hours so, I set mine to eight hours. The potatoes and carrots are tender at about 6 hours. Make sure you cook your soup long enough to get the vegetables fork tender, or your desired tenderness.
When vegetables are desired tenderness, place a sauce pan on the stove over medium low heat and add the butter.
Melt the butter. Then, add the flour and whisk together.
Whisk the milk into the butter and flour mixture until smooth. This will thicken-which will thicken your soup.
Add the butter mixture to the slow cooker and stir in.
Add the dried parsley.
Just before serving, drain the canned chicken from the juices and stir into the soup.
Then, add the grated cheese. Stir, serve with some yummy bread and enjoy!
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Cheesy Chicken Chowder
An easy comforting soup recipe filled with chicken and vegetables.
Ingredients
- 2 cups carrots peeled and sliced
- 1 1/2 pounds Russet or Yukon Gold potatoes peeled and diced
- 1/2 cup onion diced
- 2 cups frozen corn
- 2-2 1/2 tsp salt Add 2 tsp when making. Add more to taste when finished cooking.
- 1 1/2 tsp pepper
- 1/4 tsp onion powder
- 6 tbsp butter
- 2 cups milk
- 2/3 cup flour
- 2-14.5 ounce cans chicken broth
- 1/2 tsp dried parsley
- 2-12.5 ounce cans chicken drained
- 2 cups cheddar cheese grated
Instructions
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Prepare vegetables.
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Add sliced carrots, diced potatoes, diced onion, frozen corn, chicken broth, salt, pepper and onion powder to a greased slow cooker. Stir.
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Cover with the lid and cook for six hours on low or until vegetables are desired tenderness.
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When vegetable are tender, place butter into a sauce pan on the stove. Melt over medium low heat.
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When butter has melted, whisk in flour.
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Then, whisk milk into butter mixture until smooth. This will thicken.
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When butter mixture is smooth, add to the soup in the crock pot and stir. Turn the crock pot to keep warm or turn it off.
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Add parsley, drained chicken and grated cheese. Stir to combine and melt the cheese.
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Serve with rolls or bread and enjoy!
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