Cheesy Vegetable Chicken Chowder

A large pot of soup simmering on the stove is a sign that the day is winding down and comfort is on the way. This chowder is a robust blend of tender garden vegetables and chicken, all brought together in a creamy, cheese-laden broth. It uses processed cheese spread to ensure a perfectly smooth melt, while a dash of soy sauce adds a depth of savory flavor that balances the richness. It is a filling meal that warms you from the inside out.

Yields: 10 cups | Prep Time: 20 minutes | Cook Time: 25 minutes | Temperature: Stovetop

Ingredients

• 4 cups chicken broth
• 1 1/2 cups diced potatoes
• 1 cup diced celery
• 1 cup diced carrots
• 1/2 cup diced onion
• 1/4 cup butter or margarine
• 1/3 cup all-purpose flour
• 3 cups milk
• 1 tablespoon soy sauce
• 1 (8-ounce) process cheese spread, cubed
• 2 cups chopped cooked chicken

Instructions

1. Simmer Vegetables: In a large saucepan, combine the chicken broth, diced potatoes, celery, carrots, and onion. Cover and cook over medium heat for 15 minutes, or until the vegetables are tender.
2. Make the Base: While the vegetables cook, melt the butter in a Dutch oven over low heat. Add the flour and stir until smooth. Cook for 1 minute, stirring constantly to remove the raw flour taste.
3. Thicken: Gradually stir the milk into the butter and flour mixture. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
4. Combine: Gradually stir the cooked vegetable mixture (including the broth) into the thickened milk base. Add the soy sauce, cubed process cheese spread, and chopped cooked chicken.
5. Finish: Cook over low heat, stirring often, until the cheese is completely melted and the chowder is thoroughly heated.

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