Chicken Cheese Chowder Recipe -
Chicken Cheese Chowder Recipe

Chicken Cheese Chowder

Recipe by  

"A thick cheesy soup that is perfect for winter evenings."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  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 melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly.
  3. Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted.
  4. Add chicken, heat through and enjoy.
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Reviews More Reviews

Most Helpful Positive Review
Sep 29, 2003

I am so glad you all are enjoying my recipe, but please do not complain if your soup doesn't turn out correctly b/c you used the wrong cheese... The proceesed cheese adds a creamy factor that cheddar doesn't have - please try the recipe (any recipe for that matter) first before you alter it... thanks!!

Most Helpful Critical Review
Oct 26, 2007

My husband enjoyed this soup but I really did not care for it. I thought that the Velveeta was very over powering and that was mostly all you could taste.

Jan 13, 2006

Absolutely delicious. I was very proud of this chowder after serving it to a party of 25, (I tripled the ingreds.) and everyone loved it. I added corn too. I gave to recipe to many of my guest....

Jul 23, 2003

Very good soup! Per other reviewers, we added some extra potatoes and a dash of cayenne pepper. Although extra potatoes were added, I think I'll even add some more (use 3 cups) and maybe an extra 1/2 carrots and celery. We sprinkled some dried parsley overall! Looked and tasted great!! Thanks Janet!

Feb 12, 2006

i took suggestions from many reviews and the end result was the best chowder we have ever tasted. i added cremini mushrooms and corn to yhe vegetable mixture. i 3 X the potatoes and added a little cayenne pepper at the end. my husband and i will make this often.

Aug 29, 2002

DELICIOUS!! I used grated cheddar instead of processed cheese and had to add a litte more milk. I also added some cayenne after adding the cheese.

Jul 13, 2003

Thanks, Janet, your recipe just got me first place in our annual soup cook-off at work. Got lots of raves! I followed the recipe almost to the letter, but did use more potatoes than called for, and at the end I added a couple good dashes of cayenne pepper. Must say that the cayenne really did wake up the flavors in this soup. Thanks again!

Jul 19, 2003

This is my new favorite soup. It took a little time to prepare but it was sooooo worth it. The second time I made it I did add 1/2 can whole kernel corn. If your family likes corn the way we do you should try that as well. ENJOY!


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  • Calories
  • 691 kcal
  • 35%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 41.3 g
  • 64%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 43.5 g
  • 87%
  • Sodium
  • 2209 mg
  • 88%

* Percent Daily Values are based on a 2,000 calorie diet.

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