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Cheddar Chicken Chowder

Web20.Chickens's picture
Ingredients
  Butter 2 Tablespoon
  Onion 1⁄2 Small, finely chopped
  Chicken broth/Vegetable broth 2 Cup (32 tbs)
  Beer/Dry white wine 1⁄2 Cup (8 tbs)
  Water 1 1⁄4 Cup (20 tbs)
  Dijon mustard 1 Teaspoon
  All purpose flour 2 Tablespoon
  Salt To Taste
  Boneless skinless chicken breasts 1 1⁄2 Pound, cut into 1/2-inch pieces (2 Breasts)
  Sharp cheddar cheese 6 Ounce, grated
  Red bell peppers 16 Ounce, stemmed and seeded, cut into 1/2-inch pieces (2 Peppers, 8 Ounces Each)
  Canned green chilies/1 tablespoon pickled jalapeno peppers, finely diced 2 Tablespoon, chopped
  Black pepper To Taste, freshly ground
Directions

MAKING
1) In a medium saucepan, cover and saute the onion over a medium heat for about 5 minutes until tender.
2) In a 1/4 cup measuring cup, mix the broth, beer and water together.
3) Whisk the mustard and flour into the onion and cook over a low heat, stirring continuously for 2 minutes.
4) Whisk in the broth mixture 1/4 cup at a time, until the mixture is smooth, gradually stir in rest of the liquid, then stir 1/2 teaspoon salt.
5) Bring the liquid to a boil, then reduce to a simmer over low heat, and cook, partially covered, for 15 minutes.
6) Stir in the chicken, allow to simmer, cook uncovered for 5 minutes, until thoroughly cooked.
7) Stir in the chiles and cheese, simmer over a low heat, stirring constantly for 1 minute until the cheese is dissolved.
8) Season with the salt and pepper to taste.

SERVING
9) Equally add the bell peppers into 4 soup bowls, ladle over the hot soup and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday
Cook Time: 
30 Minutes
Servings: 
4

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