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CHEESY CHICKEN CHOWDER

The Amish Cook at Home
Simple Pleasures of Food, Family, and Faith
by Kevin Williams and Lovina Eicher

This is a delicious, hearty meal for those first cold autumn days. Sometimes I will use 3 tablespoons of cornstarch instead of flour as a thickener for this because it takes less and makes the soup smoother than the flour does. This is a very thick soup. Sometimes as a variation I will stick it in the oven instead and bake it just like a casserole. It is even thicker when prepared that way. This is something everyone in our family really enjoys.
Serves 4 to 6

Ingredients

~ 1 onion, chopped
~ 1 cup chopped carrots
~ 1 cup diced potatoes
~ 1 cup diced celery
~ 4 cups water
~ 5 cups diced cooked chicken
~ 4 tablespoons butter
~ 6 tablespoons all-purpose flour
~ 2 cups milk
~ 1 cup shredded Cheddar or mozzarella cheese
~ 1 teaspoon salt

Directions

Combine the vegetables and water in a soup pot and bring to a boil; reduce the heat to medium and cook until soft, about 20 minutes.

Add the chicken and butter. Stir in the flour, then gradually stir in the milk.

Add the cheese and salt and stir until the cheese is melted.

Spoon into bowls and serve.