This past weekend, I walked outside to blue skies. There was a slight breeze in the air, and only a few wispy clouds scattered throughout the sky. And even though the temperature was still hovering around freezing, I could feel spring in the air. This is the time of year that I start to get so excited for what is to come. For spring mornings, and for afternoons warm enough to sit and eat lunch outside. For time spent at the park and hints of the heat of summer.
This time of year also makes me get into the kitchen to use the last of the cold weather to have a reason to make warm, comforting meals. I actually love to make soup year round, but there is nothing like a warm, comforting bowl of soup to warm up with when there is a chill in the air.
This chowder is the perfect warm-you-up chowder. It ended up coming together so much better than I even expected. In fact, I put half of it into the freezer, worried that the leftovers would sit in the fridge like a lot of our leftovers end up doing. We ate the soup for dinner, and my husband wouldn’t stop talking about how much he loved it. And then the next day, I found him looking through the fridge, wanting to warm some leftovers up. I laughed, and pulled it out of the freezer. The entire batch of chowder was gone, and we enjoyed every bite of it!
And the bonus is that this is a family friendly recipe. What kid doesn’t love cheese? It’s a great way to get the little ones to eat their vegetables, too!
Looking for more free recipes?
If you are looking for a family pleasing dinner, this Cheesy Chicken Chowder is sure to get the approval from adults and children!
- 1 quart (4 cups) chicken broth
- 1 1/2 cups diced potatoes
- 1 cup diced celery
- 1 cup diced carrots
- 1/2 cup diced onions
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups milk
- 1 tablespoon soy sauce
- 2 cups chopped cooked chicken
- 2 cups chedder cheese
- salt and pepper
- In a large pot or dutch oven, combine the broth and potaotes, celery, carrots and onions. Cover and cook over medium heat until the vegetables are tender, about 15 minutes.
- In another pan, melt the butter. Add the flour and whisk until smooth. Cook for 1 minute. Slowly whisk in the milk. Cook, stirring constantly, until thickened.
- Gradually stir the flour/milk mixture into the broth and vegetables. Add in the soy sauce, cheese and chicken. Cook until the cheese melts and the soup is heated through. Season to taste with salt and pepper.