Chicken, Broccoli, and Cheese Chowder (photos)

Chicken, Broccoli, and Cheese Chowder



Since it contains broccoli and cheese, this one is a little different, but when I tried it, I decided it would be a chowder I would cook again.

Need:

1 (14.5 oz.) can chicken broth
1 cup chicken thigh, cut into 3/4 inch pieces
1 – 2 cups water, as needed
1/4 cup onion, diced
1/4 cup celery. diced
1 Large carrot, peeled and diced into 1/2 inch pieces
2 cups Potatoes, peeled and cubed into 1 inch pieces
1 cup broccoli, washed and diced
1/2 – 3/4 cup fresh corn, cut from cob
2 Tablespoons butter
2 Tablespoons flour
2 - 3 cups milk, as needed
2 cups cheddar cheese, cubed or shredded
2 Tablespoons Lawry’s Garlic Salt
1/4 – 1/2 teaspoon black pepper (for chicken and béchamel sauce)
2 pinches red cayenne pepper
Salt and black pepper to taste

4 slices bacon, cooked and broken into 3/4 inch pieces, with 1 Tablespoon of fat reserved



Directions

Prep all ingredients and hold until needed

Dice the celery, onion, carrot, broccoli, cheese, potatoes, and corn. Prep, season and dredge the chicken
in flour.





Cut bacon into suitable sized pieces.



Cut chicken into suitable sized pieces, season with Lawry’s and black pepper, then flour and set aside







Cook bacon until crisp and set aside.




Cook the chicken in the bacon fat and set aside



Sauté the onion and celery until tender in 1 Tablespoon of reserved fat from bacon.



Add the chicken broth and carrots to the pot and bring to a boil. Simmer for about 10 minutes.



Add the potatoes to the pot and simmer for 10 minutes, until the potatoes are fork tender. Add water as needed to keep the liquid level at the top of the vegetables.



Add the broccoli and chicken to the pot and simmer for 2 – 3 minutes, until the broccoli is tender. Add a little water if needed.





Reduce the heat to the lowest setting and stir in the corn. The residual heat will cook it.



While the potatoes and broccoli are cooking, make the cheese sauce by melting three Tablespoons of butter in a sauce pan



and adding two Tablespoons of AP flour and 1/4 teaspoon of black pepper.



Whisk in the flour and cook for 2 – 3 minutes. This is intended to be a blond sauce. The flour should not be browned.



After 2 minutes, whisk in a cup of milk and cook for an additional 2 minutes to thicken the sauce, then add the cheese



and 1 Tablespoon of Lawry's Garlic Salt



and 2 pinches of red Cayenne pepper.



Stir until the cheese sauce is smooth. Add milk as needed as the cheese melts to keep the sauce thin enough to stir.



When the cheese has fully melted, add the cheese sauce to the chowder pot and stir gently. Add more milk to the pot if needed to obtain the desired thickness. Season to taste with salt and black pepper.



Plate in a suitable bowl, top with bacon pieces and serve.








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