Cheesy Chicken Chowder Recipe
I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters.
I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters.
- Carbohydrate 12.351418191547 g
- Cholesterol 529.868750006763 mg
- Fat 106.261335917973 g
- Fiber 1.2817183152441 g
- Protein 131.372116109292 g
- Saturated Fat 33.7687180543474 g
- Serving Size 1 1 -8 serving (808g)
- Sodium 675.269590613165 mg
- Sugar 11.0696998763029 g
- Trans Fat 9.20988173830099 g
- Calories 1564 calories
Step-by-step
- In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender.
- Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.
Building the Foundation
The ingredient list notes flour, butter, and milk, but it omits how these elements interact chemically. Cooking the butter and flour together for a full minute before adding the dairy cooks out the raw starch taste. Whisk the milk into the roux in a slow, steady stream. This gradual hydration prevents the starches from clumping. Bring the dairy mixture to a boil and hold it there for exactly two minutes. Uncooked starch tastes pasty and fails to thicken the liquid properly.
Managing Dairy and Heat
Cheese requires careful temperature control to avoid breaking. Remove the white sauce from the direct heat source before stirring in the shredded cheddar cheese. Residual heat melts the dairy fats smoothly without separating the proteins into an oily mess. If the sauce gets too hot, the cheese curdles and ruins the smooth mouthfeel of the soup. Use a sharp cheddar for a distinct flavor profile, or substitute a mild Colby if a mellower taste is preferred.
Simmering the Vegetables
The root vegetables cook directly in chicken broth before the dairy enters the pot. Simmer the diced potatoes, carrots, celery, and onions covered for 12 to 15 minutes. Test the potatoes with the tip of a paring knife. They must offer zero resistance before the cheese sauce is added. Acidic components or high heat applied too early can keep potatoes firm, so maintain a gentle simmer. Leftover chowder stores safely in an airtight container in the refrigerator for up to three days. Reheat individual portions gently on the stovetop over low heat, stirring frequently to prevent scorching the dairy solids.
