Cheesy chick chowder

2 canned chicken broth
2 cups diced peeled potatoes (about 4 or 5 medium potatoes)
1 cup dice carrots
1/2 cup diced onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter
1/3 all-purpose flour
2 cups milk
2 cups (8oz) shredded cheddar cheese
2 cups diced cooked chicken

In a 4-qt. Saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender (check potato tender)

Meanwhile, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until melted; add to broth along with chicken. Cook and stir over low heat until heated through.

Tips
If you want to add celery - (½ cup celery chopped). If you not want onion can take off.

Yield: 6-8 Servings.

Michi DeMarrais
ASL Silent Chef
www.deafnewspaper.com