Potato Chicken Chowder

By á-6659

Ingredients

• 1/4 c onion, chopped
• 1/4 c margarine
• 1 1/2 c chicken broth
• 1 1/2 tsp salt
• 1/2 tsp celery salt
• 1/4 tsp white pepper
• 1 c carrots, shredded
• 1 1/2 c diced chicken
• 4 c (1 lb) southern-style hashbrowns, thawed
• 3 c milk
• 3 Tbsp flour

Preparation

Step 1

In a heavy kettle, saute onion in margarine until translucent.

Add next five ingredients and heat until boiling.

Add carrots and hashbrowns and cook over low heat 5-8 minutes until carrots are tender.

Stir in 2 1/2 c milk and heat to boiling point.

Blend flour in remaining 1/2 c milk until smooth and stir into chowder.

Cook and stir until it just comes to a boil and serve hot.