Hailing from the shores of New England, chowder is predominately a seafood and vegetable soup, extremely satisfying on a cold winter’s day. Yes, I agree, we don’t have any cold days and thus chowder is not very welcoming on a hot tropical day. But with a busy week and a houseful of children to feed in somewhat of a healthy manner, my version of the New England seafood chowder is highly recommendable. Since my family are not keen fish eaters, I have adjusted the flavours to suit their palettes. Therefore out goes the seafood, in comes the chicken married with everyone’s constant favourite cheese. A surprisingly delicious and heartwarming soup, it is definitely a main meal when accompanied by sides of bread with lashings of butter. The children love it and I once again am humbly amazed by my impromptu culinary resourcefulness to make even a typical weekday dinner, a resounding success. Make some of my cheesy chicken chowder for your family tonight, it’s a guaranteed success!!!

Ingredients

· 3 cups chicken broth
· 2 cups diced peeled potatoes
· 1 cup diced carrots
· 1 cup diced celery
· 1/2 cup diced onion
· 1-1/2 teaspoons salt
· 1/4 teaspoon pepper
· 1/4 cup butter, cubed
· 1/3 cup all-purpose flour
· 2 cups milk
· 2 cups (about 8 ounces) shredded cheddar cheese
· 2 cups diced cooked chicken

Method

In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender.

Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.

By Mayuri Jayasinghe