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Cheesy Chicken Chowder

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. —Hazel Fritchie, Palestine, Illinois
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    8 servings (2 quarts)


  • 3 cups chicken broth
  • 2 cups diced peeled potatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded cheddar cheese
  • 2 cups diced cooked chicken


  • 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.
Nutrition Facts
1 cup: 322 calories, 19g fat (12g saturated fat), 85mg cholesterol, 1100mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 21g protein.

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  • laura70
    Aug 23, 2020

    Love this! Delicious! Creamy, cheesy, and loaded with flavor.

  • Susan
    May 17, 2020

    Excellent recipe. I added peas and corn also and it was delicious. We love soup no matter what time of year. I doubled this recipe and put the extra in the freezer for future meals.

  • carolynstanek
    May 15, 2020

    Very good flavor! You may want to add some extra broth or water because it is quite thick.

  • Herbert
    Feb 20, 2020

    Turned out to be one of my family's favorites. Thank you for that! Since my wife is not fond of boiled chicken, I fry the chicken with some salt, pepper and garlic. I als add corn, thyme, a bit of rosemary and a lot of parsley. And 1 1/2 cup of shredded cheese is enough, as far as I'm concerned.

  • cshenry1
    Jan 25, 2020

    When I saw this I knew it would be a wonderful soup. Reviewers varied as to whether they like the flavor as is or with a bit more flavor so I added 1/2 t. garlic powder, 1/4 t. crushed rosemary, and 1/4 t. marjoram. And, I cooked the vegetables and broth in the crockpot for two hours; then proceeded with the sauce and cheese. Loved it! The second time I made it without the chicken, adding another potato

  • xxcskier
    Nov 25, 2019

    Easy to make and delicious on a cold winter day in N.H.

  • gbksmm
    Apr 30, 2019

    Great recipe and easy to make!

  • Sue Zappa
    Jan 31, 2019

    I first made this recipe on June 18, 1993--I have most of the TOH issues since it first came out in early 1993

  • Staci
    Jan 28, 2019

    No comment left

  • odiesprocket
    Mar 16, 2018

    I make a chicken corn chowder that is very similar to this recipe. I add frozen corn ,a can of cream corn and I shred the chicken. Also add some dried basil. It's delicious.