AuthorJanWoods
1 cup Potatoes, chopped
½ cup Carrots, chopped
½ cup Celery, chopped
½ cup Onion, chopped
½ cup Green pepper, chopped
4 tbsp Butter
3 cups Chicken broth
2 cups Milk
⅓ cup Cream
½ cup Flour
3 cups (12 oz) Sharp American processed cheese, shredded
Salt and pepper
Chives or green onions
1
In Dutch oven, cook potatoes, carrots, onions, and green peppers in butter until tender. Add chicken broth. Cover and simmer 30 minutes.
Whisk milk into flour. Add to chowder. Cook and stir until thickened. Add cream and cheese. Heat until cheese is melted.
Serve with crumbled bacon and green onions or chives.
CategorySoup
Ingredients
1 cup Potatoes, chopped
½ cup Carrots, chopped
½ cup Celery, chopped
½ cup Onion, chopped
½ cup Green pepper, chopped
4 tbsp Butter
3 cups Chicken broth
2 cups Milk
⅓ cup Cream
½ cup Flour
3 cups (12 oz) Sharp American processed cheese, shredded
Salt and pepper
Chives or green onions
Directions
1
In Dutch oven, cook potatoes, carrots, onions, and green peppers in butter until tender. Add chicken broth. Cover and simmer 30 minutes.
Whisk milk into flour. Add to chowder. Cook and stir until thickened. Add cream and cheese. Heat until cheese is melted.
Serve with crumbled bacon and green onions or chives.
