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Cheesy Chicken Chowder

 Cheesy Chicken Chowder
I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. —Hazel Fritchie, Palestine, Illinois
6-8 ServingsPrep: 10 min. Cook: 25 min.


  • 3 cups chicken broth
  • 2 cups diced peeled 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, cubed
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 2 cups (about 8 ounces) shredded cheddar cheese
  • 2 cups diced cooked chicken


  • In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat;
  • add the potatoes, carrots, celery, onion, salt and pepper. Cover and
  • simmer for 12-15 minutes or until vegetables are tender.
  • Meanwhile, melt butter in a medium saucepan; stir in flour until
  • smooth. Gradually stir in milk. Bring to a boil over medium heat;
  • cook and stir for 2 minutes or until thickened. Reduce heat; add
  • cheese, stirring until melted; add to broth along with chicken. Cook
  • and stir until heated through.
  • Yield: 6-8 servings.

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Cheesy Chicken Chowder (continued)

Nutritional Facts: 1 serving (1 cup) equals 322 calories, 19 g fat (12 g saturated fat), 85 mg cholesterol, 1,100 mg sodium, 18 g carbohydrate, 2 g fiber, 21 g protein.