Chicken Cheese Chowder

This is a recipe I have made since I was first married. Over the years I have tried to fancy it up, mostly trying to replace the use of processed American cheese, but I always come back to this version. It is a family favorite in my house so I always make a double batch to have some on hand in the freezer.

Certainly there are healthier soups in my recipe file but this one wins for comfort food that pleases adults and kids alike.

INGREDIENTS - Serves 4-6

1 cup shredded carrots (I buy the pre-shredded ones in the bag & give them a few chops so they aren’t really long)

1/2 cup chopped onion

4 Tablespoons butter

1/4 cup flour

2 cups milk

1 3/4 cup chicken broth (I use Campbells Chicken Broth)

2 Tablespoon dry white wine

1/2 teaspoon celery seed

2 teaspoons Worcestershire sauce

8 ounces processed American cheese spread (I use Cheese Whiz)

1/2 cup grated cheddar cheese

2 cups shredded cooked chicken

Kosher salt and white pepper to taste

Melt butter in a medium size dutch oven over medium heat until melted. Add carrots and onions and cook until tender but not brown.

While onions and carrots cook, heat broth and milk together in microwave until very warm.

Stir in flour into carrots and onions and cook until smooth and bubbly, about one minute. Slowly add warm milk and chicken broth. Cook, stirring frequently until thickened, about 5 minutes. Stir in wine, celery seed & Worcestershire. Add cheeses and whisk or stir until completely melted.

Stir in chicken, adjust seasoning, and cook on medium low heat until chicken is warmed thru, about 10-15 minutes.