Thursday, March 7, 2013

Chicken Chowder

Chicken Chowder

Mix in an 8-quart pan:
8  Cups  Chicken Broth
4  Cups  Half-and-Half
and set aside

In a 3- or 4-quart pan, saute:
2  Cups  Onion, chopped
2  Cups  Celery, chopped
1  Cup  Carrots, grated
1/2  Cup  Butter, melted
1 3/4  Cups  Flour
2  teaspoons  Dry Mustard
2  teaspoons  Dried Oregano
2  teaspoons  Dried Basil
1/4  teaspoon  Garlic Powder
Set aside and cool slowly, then wire whip into the Broth mixture.

Add to the Broth and Vegetable mixture:
2  pounds  Velveeta Cheese, cubed
and stir until melted.

Add in:
1  11-oz  can  Beer  -OR-  1-3/4  Cups  Chicken Broth
8 to 10  Cups Chopped, cooked Chicken (the equivalent of 2 fryers)
and bring almost to a boil.

Serves 20, 6 quarts, (and freezes Very Well)

"For, lo, the winter is past,
the rain is over and gone.
The flowers appear on the earth;
the time of the singing of birds has come,
and the voice of the turtle-dove is heard in our land."
Song of Solomon 2: 11 & 12

I hope you're not tired of soup recipes yet.  I don't make this but once a year--it is a bit labor-intensive, not to mention NOT low-calorie--but it is soooo good!  This has been my family's traditional 'Christmas Eve' supper.  This recipe is from my Grandma J.

Spring is showing up all over here--we're in full almond bloom right now.  The peach blossoms are popping out, and my crab-apple will be in bloom in another few days.  We've had some rain--no, it's not quite 'over and gone' yet--and I used it as an excuse to pick all my daffodils so the rain wouldn't hurt the blossoms. 

1 comment:

deborah said...

This sounds yummy! I like soup so well when it is cold outside.