Friday, September 25, 2009

It is not yet soup weather here in California, but I made this for enrichment last night and it was really good and easy!

Chicken Cheese Chowder
2T butter 1/2 tsp dried marjoram
1 large potato, diced 1 cup diced cooked chicken
1 onion, chopped 1 cup frozen corn kernels, thawed
1/4 cup flour salt and pepper, fresh parsley, to taste
2 1/2 cup chicken broth 1 cup shredded or cubed cheddar cheese
1 1/4 cup milk
1/2 tsp. Worcestershire sauce

In a large saucepan, melt butter over medium heat. Add potato and onion; cook, stirring often, for 10 minutes. Blend in the flour and cook for 1 minute stirring constantly. Add the broth, milk, Worcestershire sauce and marjoram. Stir until slightly thick and bubbly. Stir in the chicken and corn to heat through. Add parsley and salt and pepper. Stir in cheese until blended just before serving.

PS I love the wisdom of little Lucas!!


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