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Chicken Chowder - Chicken-Cheese Chowder
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Recipe Information

  • 1 cup (225 ml) shredded carrots
  • 1/4 cup (60 ml) chopped onion
  • 4 tsp (20 ml) butter
  • 4 tsp (20 ml) flour
  • 2 cups (475 ml) milk
  • 2 cups (475 ml) chicken stock
  • 2 cups (475 ml) diced cooked chicken
  • 2 tsp (10 ml) dry white wine
  • 1/2 tsp (2 ml) Worchestershire sauce
  • 1/2 tsp (2 ml) celery seed
  • Salt
  • 2 cups (475 ml) grated sharp Cheddar cheese
  • Fresh chives
  • In a large saucepan, simmer carrots and onion in butter until soft but not brown.
  • Blend in flour and cook for 1 minute, stirring constantly.
  • Slowly pour in the milk and chicken stock and stir until thickened.
  • Let simmer for 5 minutes.
  • Add the cooked chicken, wine Worcestershire sauce, and celery seed to the stock.
  • Add salt and pepper to taste.
  • Add the cheese and stir until just melted. Do not let it boil.
  • Serve garnished with chopped chives.

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