Rafed English

Cheesy Chicken Chowder

3 cups chicken broth
2 cups peeled and diced potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter
1/3 cup flour, more if you prefer a thicker chowder
2 cups milk
2 cups shredded cheddar cheese , sharp is more flavorful
2 cups diced cooked chicken

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 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. Cover and stir over low heat until heated through. Skim excess butter off top or chill until butter solidifies.

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