I made this chowder for supper tonight, and my kids raved over it. Jacob got 2 second helpings, and went on and on about how good it was. Skylar ate all of hers, which is a major compliment considering she would prefer to live solely on PB & J. JonDavid’s was gone off his tray in no time, with evidence of it thoroughly smeared over his hands, face, and hair (he won’t eat much unless he feeds himself…even soup). So, I decided this was a blog-worthy recipe!
1 tablespoon butter or margarine
1/2 cup chopped onion
2 cups diced potatoes
1 cup sliced carrots
2 1/2 cups water
1/2 cup all-purpose flour
2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dry mustard
1 cup shredded cheese (cheddar or colby-jack)
2 cups cooked chicken, shredded or cut into bite-sized pieces
Melt butter in saucepan and saute onions in it. Add potatoes, carrots, and water. Cook for about 30 minutes, or until vegetables are tender. In a separate bowl, stir together flour and milk until smooth. Slowly add flour-milk mixture to vegetables, stirring as you pour. Keep stirring and cook until smooth and thickened. Add salt, pepper, mustard, cheese, and chicken. Cook until cheese is melted, stirring often to prevent scorching or sticking.
I sliced the carrots fairly thin so they would cook quickly, so it did not take even 30 minutes for the veggies to get tender. When making the thickener, I put the flour and half the milk into my Tupperware “Quick Shake Container” to mix it, then just added the rest of the milk to the pot. If you don’t have a shaker like that, you might try using a wisk to mix the flour and milk to cut down on lumps. You can also adjust the amount of water and/or milk a little if you want it to be thicker or thinner.
If you have some cooked chicken in your freezer ready to use, this is a quick meal to prepare. You could also make it without the chicken, I think, and just have vegetable chowder, but my family is a meat-eating bunch. Hope you might try this and enjoy it!

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