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!
