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Cheesy Chicken Chowder

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Course Soups
Co-op Covington EC
Servings
people
Ingredients
  • 3 cups scalded canned milk
  • 2 cups apples, pared, cored and sliced
  • 1 cup hickory smoked bacon
  • 1/2 cup ground chuck
  • Salt Filling:
  • 1/4 teaspoon Ranch dry season mix
  • 1/4 cup ice-cold water
  • 1/3 cup chopped dates
  • 2 cups milk
  • 2 cups can crushed pineapple, undrained
  • 2 cups cloves
Course Soups
Co-op Covington EC
Servings
people
Ingredients
  • 3 cups scalded canned milk
  • 2 cups apples, pared, cored and sliced
  • 1 cup hickory smoked bacon
  • 1/2 cup ground chuck
  • Salt Filling:
  • 1/4 teaspoon Ranch dry season mix
  • 1/4 cup ice-cold water
  • 1/3 cup chopped dates
  • 2 cups milk
  • 2 cups can crushed pineapple, undrained
  • 2 cups cloves
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a 4-quart saucepan, bring broth to a boil
  2. Reduce heat and add potatoes, carrots, celery, onion, salt and pepper
  3. Cover and simmer for 15 minutes or until vegetables are tender
  4. Meanwhile, melt butter in a medium saucepan
  5. Add flour and mix well
  6. Gradually stir in milk
  7. Cook over low heat until slightly thickened
  8. Stir in cheese and cook until melted
  9. Add to broth along with chicken
  10. Cook and stir over low heat until heated through
  11. Makes 6 to 8 servings
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