Cheesy Chicken Chowder


  • 3 cups chicken broth
  • 3 cups peeled diced potatoes
  • 1 cup diced carrots
  • 1/2 cup onion
  • 1 cup celery
  • 1/4 cup margarine
  • 1/3 cup flour
  • 2 cups milk
  • 1 (8oz) Velveeta, cubed
  • 2 cups cooked, diced chicken


In pan, bring broth to a boil Reduce heat and add potatoes, carrots, celery and onion. Simmer 15 minutes or until veggies are tender. Meanwhile, melt margarine in medium pan; add flour and mix well. Gradually stir into milk to thicken. Stir in cheese and cook until melted. Add broth along with chicken. Cook and stir over low heat until heated through.


By Robin from Washington, IA

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By 0 found this helpful
November 21, 2011
Great cold weather meal!


  • 1/4 cup onion
  • 4 stalks celery
  • 1 green pepper
  • 2 cans mushrooms
  • 4 carrots
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can cream of potato soup
  • meat of one chicken, cooked
  • 1 bag frozen broccoli
  • 1 bag frozen cauliflower
  • 2 cups chicken bouillon
  • 1/2 cup margarine
  • 8 oz. Monterrey jack cheese


Saute onion, celery, green pepper, and carrots and sauce with mushrooms in margarine. Add soups, chicken, broccoli, cauliflower, bouillon, and heat. Before serving, add cheese and stir until cheese melts. Makes 4 quarts or more.


Servings: 12
Prep Time: 30 Minutes
Cooking Time: 20 Minutes

By Robin from Washington, IA

Comment Was this helpful? Yes
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