cheesey chicken chowder
(1 rating)
A very rich soup, using precooked chicken and dried hasbrowns (the kind in the little "milk" carton). Add cooked, crumbled bacon as a garnish, if desired.
(1 rating)
yield
4 -6
prep time
10 Min
cook time
1 Hr 15 Min
method
Stove Top
Ingredients For cheesey chicken chowder
-
1 Tbspolive oil
-
2 stalkcelery, diced
-
1 mdyellow onion, chopped
-
2 mdcarrots, peeled and diced
-
4 clovegarlic, finely minced
-
4 cchicken broth
-
1 pkg(4.2 oz) hungry jack hashbrowns (dried)
-
3 Tbspbutter
-
3 Tbspall purpose flour
-
1 cheavy cream
-
2 csharp cheddar cheese, shredded
-
2 ccooked chicken, cubed
-
salt and pepper, to taste
-
minced chives, for garnish
How To Make cheesey chicken chowder
-
1Heat oil in soup pot over medium-high heat and saute the celery, onion and carrots until just softenend, about 5 minutes. Stir in garlic and cook another minute, being careful not to let garlic brown.
-
2Add broth and bring to a boil, then cover and simmer for 30 minutes. Add the dried hashbrowns and simmer another 30 minutes. Stir in the cooked chicken.
-
3Melt butter in a small saucepan and whisk in flour, stirring constantly for 2 minutes. Add heavy cream and whisk until it comes to a boil and thickens (will be very thick).
-
4Whisk the cream sauce into the soup mixture until incorporated. Stir in cheese until melted. Add salt and pepper, if needed.
-
5Ladle into bowls and garnish with chives.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT