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Chicken Chowder
Cooking oil
1 large diced onion
salt and pepper
crushed rosemary
diced chicken
1 can evaporated milk
flour
a few cans of chicken stock/broth
diced potatoes (not cooked)
frozen veggies- I use mixed with some green beans and carrots, but anything you prefer will do
a mix of flour and water for thickening purposes

 

Heat oil in soup pot.

Add chicken, salt and pepper, and some rosemary (light on the rosemary-don't overpower it), and cook chicken until it appears white (does not need to cook through yet at this point).

Add onions and cook until limp.

Sprinkle some flour in and cook a little (you will use this to thicken the soup a little).

When flour has been cooked for a minute, add chicken broth and can of evaporated milk. Heat and stir frequently to prevent the flour mix from burning, and bring to a boil. Stirring constantly, let the soup thicken. (you might want to have a mix of flour and water separate and handy, to add to the boiling soup if it does not thicken enough).

When soup is desired thickness, add diced potatoes and frozen veggies and cook until potatoes are done.

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Leslie B.
Nevada
United States
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