Parslied chicken chowder
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Parslied chicken chowder
  Chicken    Chowder    Vegetables    Soups    Poultry  
Last updated 6/12/2012 12:47:47 AM. Recipe ID 8629. Report a problem with this recipe.
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      Title: Parslied chicken chowder
 Categories: Soups, Poultry, Vegetables
      Yield: 6 Servings
 
      2 tb Butter OR Regular Margarine
    1/4 c  Onion; Chopped
  1 1/2 c  Chicken; Cooked,Cubed 1-Inch
  1 1/2 c  Potatoes;Pared,Cubed 1/2-In
  1 1/2 c  Carrots; Cubed, 1/4-inch
      2    Chicken Bouillon Cubes
      1 ts Salt
    1/4 ts White Pepper
      2 c  ;Water
      2 tb Unbleached All-Purpose Flour
  2 1/2 c  Milk
           Chopped Fresh Parsley
 
  Melt the butter over low heat in a 3-quart saucepan and cook the
  onion in the butter until tender but not browned. Add the cubed
  chicken, potatoes, carrots, bouillon cubes, salt, pepper and water.
  Cover and cook, over high heat, until the mixture comes to a boil.
  Reduce the heat to low and simmer for 20 minutes or until the
  vegetables are tender. Meanwhile, combine the flour and 1/2 cup of
  the milk in a jar. Cover and shake until blended and smooth.  Stir
  the flour mixture and remaining 2 cups of milk into the
  vegetable-chicken mixture.  Cook over medium heat, stirring
  constantly, until the mixture boils and thickens. Remove from the
  heat and pour into a thermos jar or serve with the parsley sprinkled
  over.
 




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Recipe ID 8629 (Apr 03, 2005)

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