Jewel's Cheesy Chicken Chowder

[Joyce]

Can anyone tell me if the potatoes taste better peeled or with the skins on in this recipe???

[SandyM]

I haven't tried the chowder (nothing personal Jewel - I just can't eat cheese soup) so I may not be qualified to answer, but what the heck - that never stopped me before.

IMHO, an unpeeled potato is wayyyyyyy better than a peeled potato! Especially in soup.

[Jewel]

Hi Joyce! I've always peeled the potatoes in my soup only because I've found that after cooking for an hour or so the skins come off and float to the top anyway. Looks kinda disgusting to see those brown floaters in my soup.

And by the way, Sandy, you can always decrease that cheese! It's a tasty soup even with minimal cheese! My mother adds only 1 cup of shredded sharp to that entire 16-20 cups of soup and she loves it! http://www.cookinglight.com/bbs/biggrin.gif

[SandyM]

Wow - Jewel, that's great to know. I find that most cheese soups are way too rich for me. I will now give it a shot - and, I can also understand the thought behind peeling the potatoes.

[schuh]

I know this will brand me as a totally lazy cook but I used frozen hash browns (thawed them first). The once that look like little cubes (not the strips). They worked great.

[Little Bit]

Would it be possible for someone to post Jewel's Cheesy Chicken Chowder? I've found some possibilities searching the forum and the recipe finder that seem likely, but I wonder which, if any it might be?

Cheddar Chicken Chowder Nov/Dec 1996 ? Corn-and-Chicken Chowder from the recipe finder?
Something else altogether?

Everyone keeps mentioning how fabulous it is, but I'm not certain which recipe they're referring to.

Thanks!

[Jewel]

Originally posted by Little Bit
Would it be possible for someone to post Jewel's Cheesy Chicken Chowder? I've found some possibilities searching the forum and the recipe finder that seem likely, but I wonder which, if any it might be?

Cheddar Chicken Chowder Nov/Dec 1996 ? Corn-and-Chicken Chowder from the recipe finder?
Something else altogether?

Everyone keeps mentioning how fabulous it is, but I'm not certain which recipe they're referring to.

Thanks!

Hi Little Bit!
The Chowder isn't a CL recipe, it's mine. I searched and searched myself to find the original thread that contained the recipe, but I couldn't find it!! I'm at work and don't have the recipe here. I think that a few really nice BB'ers plugged the recipe into Mastercook, and might be able to post it for you! To alleviate confusion, there was a question on the amount of light Velveeta used in the recipe. Use 16 oz (1 lb). That would be one small loaf or half of a big loaf.

Hope you enjoy it! Even though it's summer, I'll be making that soup for my BIL and SIL when the arrive in another week from Texas! DH has requested it... :D

[goldilocks]

Little Bit - here you go, it's on my list of must trys:

Jewel's Cheesy Chicken Chowder
5 cups Chicken Broth
4 cups diced potatoes
2 cups diced celery
2 cups diced carrots
2 cups diced onion
1/3 cup butter or margarine
1/3 cup all purpose flour
3 cups skim or 1% milk
3 TBS low-sodium soy sauce
2 cups chopped, cooked chicken
1 tsp crushed red pepper, ground fine
**Note I used coffee grinder)
1/4 tsp cayenne
1 lb Light Velveeta, cubed (half of loaf)
Fresh chives (optional)
1) In a large stock pot combine chicken broth, potatoes, celery, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.
2) In a medium sauce pan over low heat, melt butter, add flour, and whisk until smooth. Let simmer for one minute, then increase heat to medium. Stir mixture constantly while gradually adding milk. Continue to stir until thick and bubbly.
3) Add milk mixture to vegetables. Add soy sauce, crushed red pepper, and cayenne. Gently stir in cheese, and continue to stir until completely melted. Add chicken, heat thoroughly, and serve garnished with fresh chives.
*******
This is one of the most satisfying soups you'll ever make! It makes a lot, but doesn't freeze very well because of the potatoes. Leftovers keep in the freezer for up to a week, making quick lunches!

[cjm]

Here ya go!

I've been sorting, categorizing, filing - trying to ORGANIZE my CL recipes so...here is the recipe. I copied it off the BB March 6, 2001.

Cheesy Chicken Chowder

5 cups Chicken Broth
4 cups diced potatoes
2 cups diced celery
2 cups diced carrots
2 cups diced onion
1/3 cup butter or margarine
1/3 cup all purpose flour
3 cups skim or 1% milk
3 TBS low-sodium soy sauce
2 cups chopped, cooked chicken
1 tsp crushed red pepper, ground fine
(**Note I used coffee grinder)
1/4 tsp cayenne
1 lb Light Velveeta, cubed (half of loaf)
Fresh chives (optional)

1. In large stock pot combine chicken broth, potatoes, celery, carrots & onion. Cover & bring to slow boil for 15 minutes, or until vegetables are tender.

2. In medium sauce pan over low heat, melt butter, add flour, & wisk until smooth. Let simmer for one minute, then increase heat to medium. Stir mixture constantly while gradually adding milk. Continue to stir until thick & bubbly.

3. Add milk mixture to vegetables. Add soy sauce, crushed red pepper & cayenne. Gently stir in cheese, & continue to stir until completely melted. Add chicken, heat thoroughly, & serve garnished with fresh shives.

"This is one of the most satisfying soups you'll ever make! It makes a lot, but doesn't freeze very well because of the potatoes. Leftovers keep in the freezer for up to a week, making quick lunches!"

goldilocks-you type ten minutes faster than I do!!!

[Little Bit]

Jewel: I love your avatar! how neat!!

The recipe sounds divine!! I do think I'll be cutting the recipe in half if I can. (or inviting my nephew over when he's got what they call a 'coming' appetite, LOL! :D )

It is a bit hot for something so rich, but I was getting discouraged at not being able to find something with Jewel's name on it by searching the forums, and thought I'd ask while this thread was still pretty recent, since the info is so useful.

I read another thread about the recipe having celery in it, which would mean that it wasn't some of the other CL recipes I've seen, but couldn't ever make a thread with the actual recipe come up. Hmmm ... .

I found some recipes on on usenet that seem to have the same title, but wanted to make certain to try the 'real deal' when I get the chance.

Has anyone tried it as a cold soup??

I used to make a cheesy casserole (chicken, asparagus, cheese sauce, roasted almonds) that I'd thin out a bit to eat cold, and this sounds as though it might be possible.

Thanks again everyone!!